Pumpkin Cupcakes
From Diana Rattray
Cook Time: 25 minutes
Total Time: 25 minutes
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.
Later.
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