Today’s recipe is for pumpkin cupcakes. These are perfect for Halloween, Thanksgiving or a fall birthday.

PUMPKIN CUPCAKES 

INGREDIENTS:

 2 ¼ cups all-purpose flour, sift before measuring

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

 ¾ teaspoon ground cinnamon

 ½ teaspoon ground ginger

 ½ teaspoon ground nutmeg

 ½ cup butter, softened

 1 1/3 cups sugar

 2 eggs, beaten until frothy

 1 cup mashed cooked or canned pumpkin

 ¾ cup milk

 ¾ 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. Makes about 24 cupcakes.