This morning I awoke to our first real hard frost, I must admit it saddened me. October and Halloween are over. The leaves have all fallen and there is a nip in the air. As a native Ohioan one would think I would be accustomed to the arrival of “The Snow”. Well, this is just not the case.
Along with snow comes wet boots, cold hands and feet, warming up the car, scraping the windshield, shoveling, and the awful truth that it will be dark before 6. Am I ready? Probably not. Do I have a choice? Definitely not. So I better learn to make the best of it.
One thing that I know will cheer me up is the fact I can bake till my heart’s content. The oven can be on for hours and my kitchen will feel and smell warm and toasty. Pumpkin, cinnamon, nutmeg, cranberries and nuts come out to play this time of year.
With Thanksgiving being just around the corner, I plan to experiment with all things pumpkin. I just love pumpkin. Pumpkin pie, pumpkin cake, pumpkin cupcakes, pumpkin donuts, pumpkin cookies, pumpkin moon pies, pumpkin bread pudding and the list goes on and on.
On that note… I made some very tasty pumpkin cupcakes for my family and friends over Halloween weekend. I personally feel like they are an anytime cupcake and even good enough to eat without frosting. This recipe is also one that can be modified easily to give it that personal touch. Enjoy!
Cook Time: 25 minutes
- 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)
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.