Awhile back I talked about loving all things pumpkin. Eating anything pumpkin is truly one of my favorite things about fall besides jewel toned leaves, a crisp snap to the air, cozy cardigans and the smell of wood burning. Since I was at lunch today with a friend and we were having great conversation over food I thought I’d combine my two favorite food items, pumpkin and cupcakes and share a recipe with you. And you too can be like the my crazy Italian family and show your love by feeding your family and friends. Did I ever tell you my grandmother holsters spatulas to her hips? I’ll save that story for another time.
Frosting: Whipped Cream, Cream Cheese or a Maple Glaze
Preheat oven to 350 degrees. Line a standard 12 cup muffin pan with paper liners.
In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and nutmeg. In another bowl, whisk together the pumpkin puree, sugar, oil, and eggs. Add the flour mixture and whisk to combine completely. Stir in the chopped pecans.
Divide the batter evenly among the muffin cups, filling each about three-fourths full. Bake until toothpick inserted into the enter comes out clean. 22-24 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer cupcakes to a wire rack to cool completely. Frost and enjoy!!!!
I also wanted to let you know Welcome to Kata-Tataroo is now part of the Kindle Matchbook Program. What that means is if you purchase a print copy of the book (or have done so recently) you can get the Kindle version for only $1.99. The print copy has to be purchased from Amazon. If you’re thinking about buying the book as a gift why not get the Kindle version for yourself?