Monday, November 28, 2011

Yum...Pumpkin Cupcakes!


I am still cooking special dinners for hubby. He is responding with a much better personality, and I am the happy wife to be living with a partner who is not extremely grouchy. Today, I made a new recipe, Pumpkin Cupcakes. I am a pretty good baker, so this trial recipe came out really good. I have many more pie pumpkins to use this fall and winter, the puree is easy to make. 


Pumpkin Cupcakes


2 1/4 cups flour
1 T baking powder
1/2 t baking soda
1/2 t salt
1 t ground cinnamon
1/2 t ground ginger
1/2 t ground nutmeg
1/2 c butter, softened
1 1/3 c sugar
2 eggs
1 cup pumpkin puree
3/4 c milk


Preparation -
Heat oven to 375 degrees
Put cupcake liners in a muffin tin
Sift together flour, baking powder, baking salt, ginger, cinnamon, and nutmeg into a bowl.
Cream butter and sugar until fluffy, beat in eggs. Blend in pumpkin. Mix in the dry ingredients alternately with milk, blending until batter is smooth after each addition.
Fill muffin cups 2/3 full. 
Bake for 25 minutes. 
Yield, about 24 cupcakes. Frost as you wish, butter cream, cream cheese or ?