Makes about 24 Cupcakes
Cook Time: 25 minutes

Ingredients:

• 2 ¼ cups all-purpose flour, sift before measuring
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ cup butter, softened
• 1 1/3 cups sugar
• 2 eggs, beaten until frothy
• 1 ½  cup mashed cooked or canned pumpkin
• ¾ cup buttermilk
• ¾ cup chopped walnuts or pecans (optional)

Preparation:

1.)   Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.

2.)   Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.

3.)   Stir in the sifted dry ingredients alternately with the buttermilk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.

4.)   Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full.

5.)   Bake at 375° for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.  Cool.

6.)    Frost with Cream Cheese Frosting, Whipped Cream, or leave plain. Makes about 24 Pumpkin Cupcakes.