Pumpkin Cupcakes

Looking for a fun pumpkin dessert to take to a Thanksgiving pot-luck, neighborhood party, or office shindig that isn’t a pie?

Then look no further!  These fun little cupcakes combine the tradition of pumpkin, the quintessential Thanksgiving dessert squash, with the fun of cupcakes – and, really, who doesn’t love a cupcake?  They are the perfect size after a large meal, they are very portable, and they keep on the counter for up to two days making them a great make ahead item.

You can top these cupcakes with any frosting you please.  Cream cheese would be delightful, but I used a simple vanilla buttercream and they were heaven.    If you want you can easily double the recipe if you have more mouths to feed.

These cupcakes are also a great way to use up any left-over pumpkin puree you might have laying around.  That is exactly what I did!

Pumpkin Cupcakes     Yield 12 cupcakes

1 stick unsalted butter, at room temperature

5 ounces sugar

1 teaspoon vanilla

1 egg

3.5 ounces buttermilk

6 ounces pumpkin puree

5 ounces flour

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1/4 teaspoon all spice

1/2 teaspoon clove

1/4 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

Heat the oven to 350 F and line a cupcake pan with paper liners.

In a large bowl blend the butter, sugar, and vanilla until smooth.  Add the egg and blend until well combined.

In a medium bowl combine the flour, spices, salt, baking powder, and baking soda.  Sift, then whisk to combine.

In a large measuring cup mix the buttermilk and pumpkin puree.

Alternately add the flour mixture and buttermilk mixture into the creamed butter in three additions, beginning and ending with the flour.

Scoop into the prepared pan.  Bake 25 to 30 minutes, or until the cupcakes spring back when pressed gently in the center.  Allow to cool in the pan for five minutes, then remove the cupcakes to a wire rack to cool completely.

Frost as desired.