More Yumminess!

Another recipe for you tonight. And I promise the next few posts will be about quilting. I've been almost living in my studio these last few days, another new project underway. I have other things I should be doing/finishing, so I've decided to use this new project as my "carrot." I'm going to alternate working on it for a week, then the next week I must work on some finishes.. and alternate back and forth. That works for me... Am I the only one who does this? (Please tell me I'm not...)

Anyway, I tried this new recipe last week and it is soooo good. I wrote it down in the fall, and I cannot remember where I found it... whether it was on someone's blog, or where. So if this looks familiar and you can tell me the source, please do so I can give credit (and Thanks!!) These are spicy good, very moist and the candied ginger just puts them over the top for me! It makes 2 dozen, and I think they would freeze well. If you don't care for candied ginger, you could omit it and add nuts, raisins, currants, dried cranberries or other dried fruit.

Pumpkin Ginger Cupcakes

2 cups flour

1 (3.4 oz.) pkg. instant butterscotch pudding mix

2 tsp. baking soda

1/4 tsp. salt

3 tsp. cinnamon

1/2 tsp. each ginger and allspice

1/4 tsp. ground cloves

1/3 cup chopped candied ginger

1 cup butter, softened

1 cup  white sugar
1 cup brown sugar

4 eggs

1 tsp. vanilla

1 (15 oz.) can pumpkin puree  (NOT pie filling)

Chop candied ginger. Mix together all dry ingds.- flour, pudding  mix, salt, soda and spices. Add chopped ginger, toss to coat. Set aside.

Cream butter and sugars well, add eggs one at a time, adding pumpkin and vanilla with last egg. Add flour mixture, stirring just until moistened. Place in muffin cups, bake at 350°F for about 20 min. Cool in pan 10 minutes before turning out. Makes 2 dozen. Optional- dust with icing sugar.

Peace,
Linda

 "I'm just someone who likes cooking and for whom sharing food is a form of expression."
~ Maya Angelou