I know it’s basically Christmas; I mean, the solstice was earlier this week and now the days grow gloriously longer and my whiny-sauce ways will soon be directed towards complaining about the heat, except when I complain about how its so cold that my tomato plants are dying and I can’t plant the beets and carrots because the soil temperature is too low.
But. Pumpkin cupcakes are so, SO good, and My Nefarious Accomplice Alexis agreed.
Lightly modified from here.
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon cloves
1/2 cup butter, softened
1 1/3 cups sugar
1 cup mashed cooked or canned pumpkin
3/4 cup milk (curdled with 1 tbsp vinegar)
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.
Bake at 375° for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.