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Mix together until smooth: brown & granulated sugars, butter, vanilla and eggs
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Add in and blend until smooth: flour, baking soda, baking powder, salt, cinnamon, nutmeg, ground ginger and all-spice. Once smooth, blend pumpkin into the batter.
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Fold in crystallized ginger.
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Fill cupcake liners about half way, bake at 350* for 20-25 minutes.
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**Note: I frosted with store-bought cream cheese frosting & topped with crystallized ginger.