pumpkin cupcakes
categories:  cupcake   

Prepared: 2008-10-27

Ingredients:

• 2 1/4 cups all-purpose flour, sift before measuring
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 cup butter, softened
• 1 1/3 cups sugar
• 2 eggs, beaten until frothy
• 1 cup mashed cooked or canned pumpkin
• 3/4 cup milk
• 3/4 cup chopped walnuts or pecans

Preparation:

• Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.
• Cream butter and sugar until light and fluffy; beat in eggs.
• Blend in mashed pumpkin.
• Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.
• Spoon batter into well-greased and floured or paper-lined muffin pan cups.
• Fill about 2/3 full. Bake at 375° for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
• Frost with cream cheese frosting, whipped cream, or leave plain.

makes 24 servings