I found the recipe here, but I didn't have crystalized ginger so I used a little more ground ginger instead.
They didn't look quite done after 20 minutes, so I shut the oven off and kept them in the oven for about 10 minutes longer. . . big mistake! While they were still very delicious, I think they did dry out a little. Not so much that they weren't edible though and certainly nothing a little cream cheese frosting couldn't fix. I will admit though, I prefer them plain without any frosting. Don't get me wrong, I love frosting, but sometimes I just don't want anything to compete with my cakes. If you're looking for a yummy pumpkin recipe, be sure to try this out.
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.
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.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
