boo!

All in the spirit of the fall season...and Halloween of course. Any excuse to cater my decorating and baking to a certain theme - im all about. Here we carved some pumpkins, which I probably haven't done since elementary school....I chose to rep my hometown team and carve a Longhorn - big surprise there. Kori and I baked pumpkin cupcakes for the event and they were amazing....I highly recommend doing the same and following this recipe. Be sure to make your own cream cheese icing too.

Son muy deliciosas.Pumpkin cupcake recipe with optional cream cheese frosting. Scroll down to see more pumpkin cake recipes and desserts.
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.