Recipe for Pumpkin Cupcakes - Martinsville Bulletin

Pumpkin Cupcakes
Desserts
Contributed by: Tiffany Archer and Timisha Gwyn
Ingredients: 21â�„4 cups sifted all-purpose flour 1 TBS baking powder 1â�„2 tsp. baking soda 1â�„2 tsp. salt 1â�„2 tsp. ground ginger 3â�„4 tsp. ground cinnamon 1â�„2 tsp. ground nutmeg 1â�„2 cup butter, softened 11â�„3 cups sugar 2 eggs, beaten until frothy 1 cup mashed cooked or canned pumpkin 3â�„4 cup milk 3â�„4 cup chopped walnuts or pecans
Preheat oven to 375 degrees. 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 for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
(This recipe was contributed as part of a "Cook of the Week" feature.)