| This has become a favorite of family, friends and even my physical therapist! Pumpkin Ginger Cupcakes |
| 2 cups all-purpose flour 1 (3.4 ounce) package instant butterscotch or pumpkin pie pudding mix 2 teaspoons baking soda 1/4 teaspoon salt 1 tablespoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves | 1/3 cup finely chopped crystallized ginger (its ok to omit if you cant find them) 1 cup butter, room temperature 1 cup white sugar 1 cup packed brown sugar 4 eggs 1 teaspoon vanilla extract 1 (15 ounce) can pumpkin puree |
| 1. | Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside. |
| 2. | Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups. |
| 3. | Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes (may still look wet but that’s ok). Cool in the pans for 5 minutes before removing to cool completely on a wire rack. |
1 (8oz) package of cream cheese 2T Fresh lemon juice
1/4C melted butter (not margarine)cooled
1-3T fresh lemon zest(depending on your tastes) 2C powdered sugar
Beat cream cheese and melted butter until smooth. Gradually add in remaining ingredients. You may add a little more sugar to thicken if needed. Refrigerate to thicken before using. Keep refrigerated.
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