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Preheat your oven to 375F.
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Whisk the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg in a bowl.
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Cream butter and sugar until light and fluffy, using a stand mixer or handheld mixer.
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Next, add your eggs in, one at a time. Combine each egg in thoroughly before adding the next.
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Add in the pumpkin pie filling and mix to combine.
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Now, add in 1/3 of your dry ingredients and combine. Add in half of the milk. Now repeat: another third of your dry ingredients, the rest of your milk, and the last 1/3 of the dry mix.
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Line 2 mini muffin tins with liners, and fill each cup 2/3 of the way. I use a small ice cream scoop for this, otherwise, I'll spill batter everywhere. You can refrigerate the leftover batter while you wait each batch to bake, especially if you only have one muffin tin like me!
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Bake near the top of the oven at 375F for 15-17 minutes, or until the tops are puffy, golden and they smell divine. A good way to check if they're done is to stick a toothpick in the center. If it comes out clean (no wet batter), then you're done!
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Let your cupcakes cool completely before frosting.