Pumpkin Cupcakes

Chef aVivaSedai's Note:

I got this from a cupcake cookbook, though of course I forget the name of the cookbook. I'll find it when I get home and edit it in. My coworkers are giving these a big 2 thumbs up: I barely messed with the recipe, which is rare for me, and it came out fantastically. I added a few dashes of nutmeg; feel free to add whatever seasonings you think go well with pumpkin. The original recipe said it makes 1/2 dozen, but they must've been making jumbo muffins: I got 16 moderately-sized cupcakes out of this. If you fill your liners to the top, perhaps you'd get a dozen. I'm filling out the nutritional info for 16 servings.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 16

Yield: 16.0 cupcakes

• 1 1/2 cups flour
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/4 cups sugar
• 1/2 cup oil
• 1/2 cup milk
• 2 eggs, lightly beaten
• 1 cup pumpkin puree

Directions:

1. Line cupcake tray with paper liners. Pre-heat oven to 350°F.
2. Mix dry ingredients together.
3. In large bowl, mix oil, milk and eggs. Add pumpkin puree and mix. Add dry ingredients and mix. Scoop batter into cupcake liners, filling ~3/4 full.
4. Bake in middle of oven for 18-20 minutes. (Mine were done in 18 minutes, but ovens vary.) Check with toothpick to make sure inside isn't sticky.