It's Fall and Halloween is right around the corner so why not make up a batch of these tasty pumpkin cupcakes.
Total Time: 25 minutes
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
Directions:
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. Mix yellow and red food coloring together to make orange frosting. Add coloring to your icing until you get the shade you want. More yellow will lighten the color and more red will darken the color. Top with orange sprinkles.
Makes about 24 cupcakes.
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