Recipe :: Pumpkin Cupcakes

[growyourwings]

These are so good!

Pumpkin Cupcakes (source)

Cook Time: :25

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 about 24 cupcakes.

Side Note:  Must be the time o'year because I'm breaking out all my old artisan breadmaking books.  I've got some bread dough rising right now to make garlic bread to go with homemade spaghetti sauce.

 I've got this great bread book that was a gift from a cousin of mine.  The Barmy Bread book.  It's this older hippy-dippy bread making book from the 70s or so.  When my cousin (my mother's generation) found out I loved making bread, she gave me me this book plus it's "sequel."  This was before the explosion of artisan bread making books we have today.  I just looked online and I guess the book must be way out of print (not surprising, it's a very unassuming, simple book.)  But Amazon does have used versions available.