scratch - Pumpkin Cupcakes #4
Source of Recipe
from about.com
scratch - Pumpkin Cupcakes #4
2 cups flour
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
Heat oven to 375 degrees F.
Well grease and flour or paper line muffin pan cups.
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 pumpkin.
Stir in the dry ingredients alternately with the milk,
blending until batter is smooth after each addition.
Stir in chopped walnuts or pecans.
Spoon batter into muffin pan cups. Fill about 2/3 full.
Bake for 25 minutes, or until a tester inserted in center
comes out clean.
Makes about 24 cupcakes.
Frost with cream cheese frosting, whipped cream, or leave plain.
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