Pumpkin Cupcakes

One of my favorite parts of this time of year, is the many ways you can use pumpkin.

Pumpkin bread, cookies, pancakes, waffles, cheesecake, and of course pumpkin pie.

You might also like to know that my Mother makes the most delicious pumpkin soup.  Mmm. Mmm.

Yesterday, I tested Martha to see if she really knew how to pull off a pumpkin cupcake.

I was going to use my new cupcake cookbook's Pumpkin Cupcakes recipe, but I was short of buttercream.

Guess what? 

Martha takes the cake.

They are perfect pumpkin cupcake bliss.

Read it.  Make it.  Eat it.

{They're worth it.}

Pumpkin Cupcakes

Martha S.

Makes 18.

{More like 27 regular cupcakes--enough for a small army.}

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon coarse salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground allspice

1 cup packed light-brown sugar

1 cup granulated sugar

1 cup (2 sticks) unsalted butter, melted and cooled

4 large eggs, lightly beaten

1 can (15 ounces) pumpkin puree

Directions:

1.Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

2.In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

3.Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Need a delicious

Cream Cheese Frosting recipe?

Here's my favorite.

8 oz. cream cheese softened

4 C. powdered sugar

1 cube melted butter

2 tsp. vanilla.

There will be plenty for your cupcakes.

Do you have a favorite pumpkin recipe?

please share!