Pumpkin Cupcakes

• 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
• Icing:
• 1/4 cup butter
• 1 package (8 ounces) cream cheese, room temperature
• 1 pound confectioners' sugar, sifted
• 2 teaspoons vanilla extract

1. 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 375u0b0 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.
2. Icing:
3. Directions for cream cheese frosting
4. Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough cream cheese frosting for a 2-layer cake.

flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, butter, sugar, eggs, pumpkin, milk, walnuts, icing, butter, confectioners, vanilla

Taken from www.epicurious.com/recipes/member/views/pumpkin-cupcakes-50154495 (may not work)