Pumpkin Cupcakes

Pumpkin isn't just for Halloween and Thanksgiving, canned pumpkin puree is available all year and makes a great ingredient for a wide variety of foods. I make Pumpkin Ravioli, Pumpkin Chiffon Pie, Pumpkin Roulade with Ginger Filling, Pumpkin Muffins and these Pumpkin Cupcakes throughout the year. My German Shepherd enjoys licking the near empty can of pumpkin puree, and it's good for her.

Unless buying a ready-made filling for a pie, always be sure to buy pure pumpkin puree instead of pie filling to use in pumpkin recipes.

Pumpkin Cupcakes
(Makes 12.)

• 1 cup all-purpose flour (spooned & leveled)

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/8 teaspoon ground cloves

• 1/4 teaspoon salt

• 1 cup pure pumpkin puree (not pumpkin pie filling)

• 1/2 cup vegetable oil

• 1/2 cup light brown sugar, packed

• 1/4 cup granulated sugar

• 2 large eggs

• 1 teaspoon pure vanilla extract

• 1/2 cup chopped pecans or walnuts, optional

• Cream cheese frosting, recipe follows

Preheat oven to 350°F.

Pumpkin Cupcakes with Cream Cheese Frosting

Line a 12-count muffin/cupcake tin with cupcake liners and set aside.

In a mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves, and salt. Set aside.

In a separate large mixing bowl, whisk together the pumpkin puree, oil, brown sugar, and granulated sugar. Whisk in eggs, one at a time. Stir in the vanilla and mix until all ingredients are fully combined.

Add the dry ingredients to the wet ingredients, add the nuts, if using, and mix until just combined.

Evenly divide the batter among the 12 cupcake liners.

Bake for approximately 18 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.

Remove the muffin/cupcake tin from the oven and let the cupcakes cool for 5 minutes. Carefully remove the cupcakes from the pan and transfer to a wire rack to finish cooling completely.

Frost the cooled cupcakes and decorate as desired.

Add a Little Fun with Holiday Picks

Cream Cheese Frosting

• 1 (8-ounce) package brick-style cream cheese, softened

• 1/2 cup (1 stick) unsalted butter, softened

• 1 1/2 cups confectioner’s sugar

• 1 teaspoon pure vanilla extract

Using a handheld mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the powdered sugar and vanilla extract and mix until fully combined.