INGREDIENTS:
* 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
PREPARATION:
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 375° 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. Makes about 24 cupcakes.
