How to: Samhain Pumpkin Cupcakes

Gather your supplies.

Melt butter and allow to cool to room temp.

Put liners in muffin pans (silicone shown, but you can use paper or just lightly grease the pan).

Whisk together dry ingredients.

Mix sugars, eggs, butter.

Whisk together.

Add dry ingredients.

Whisk together.

Add pumpkin and whisk.

Add batter to muffin cups (enough to fill the cups about halfway).

Put in preheated oven.

Bake at 350F for 20-25 minutes.

Allow to cool and eat!

The appearance of pumpkins means Samhain season is here. While I enjoy a good pumpkin pie, they're overdone in October and November, so I make these pumpkin cupcakes. If they're not sweet enough, try topping them with cream cheese icing. Yum!

While this recipe calls for canned pumpkin, you can always buy a couple extra pumpkins when shopping for jack-o-lanterns and roast them for something really fresh.

Pumpkin Cupcakes

• 2 C all-purpose flour

• 1 t baking soda

• 1 t baking powder

• 1 t salt

• 1 t cinnamon

• 1 t ginger

• 1/4 t nutmeg

• 1/4 t allspice

• 1 C packed brown sugar

• 1 C granulated sugar

• 1 C butter

• 4 eggs

• 1 15-oz can pumpkin puree

1. Melt butter. Set aside and allow to cool.

2. Preheat oven to 350 degrees F.

3. Line or grease cupcake pans.

4. Whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Set aside.

5. In a separate bowl, whisk together both sugars, butter, and eggs.

6. Add dry ingredients to wet ones and mix until smooth.

7. Whisk in pumpkin puree.

8. Fill cupcake cups about halfway and bake 20 to 25 minutes, or until an inserted toothpick comes out clean.

9. If icing, transfer to wire rack to fully cool first.