Pumpkin Cupcakes

Dry mixture of flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg mixed with butter, sugar, eggs, mashed pumpkin, milk and chopped pecans. Cupcakes baked until golden brown, cooled, and frosted with cream cheese frosting.

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:

1. Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.

2. Cream butter and sugar until light and fluffy; beat in eggs.

3. Blend in mashed pumpkin.

4. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.

5. Spoon batter into well-greased and floured or paper-lined muffin pan cups.

6. Fill about 2/3 full.

7. Bake at 375° for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

8. Frost with cream cheese frosting, whipped cream, or leave plain.

9. Makes about 24 cupcakes.

Cupcake Making Tips -

Creaming Butter

Creaming butter for use in baked goods is usually done for the purpose of leavening. Creaming butter fills the butter with thousands of tiny air bubbles helping it to rise and keeping the baked goods from ending up dense.

Cupcake Making Tips -

Sugar Pumpkins

The smaller sugar pumpkin weighs around 2 to 3 pounds and is the most suitable for using in desserts and baked goods. Most of the pumpkin product that we use in cooking is canned and not of the fresh variety.

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