I figured that after the pumpkin beers, I should make pumpkin cupcakes. Actually, I had never made cupcakes before, but it sounded like a good idea. I decided to tweak the recipe I found online and they turned out sooooo good. So good that I made them yesterday, and they are gone (of course, I shared with several individuals) but I WILL be making more tomorrow!
1 cup and 2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup butter, softened
1/2 cup white sugar
2 tablespoons and 2 teaspoons brown sugar
1 egg 1/4 cup and 2 tablespoons milk
1 cup pumpkin puree
The recipe I found said to do everything in this order. However, I always mix it up any which way and it always comes out for me!
Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Sift together the flour, cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups. (about 2 spoonfuls per muffin cup)
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
I put vanilla frosting on top, but you can use cream cheese frosting as well.
ENJOY!
