The Gourmet Mama

There’s a lot of extra pumpkin to go around this time of year and whether you celebrate Halloween or not, take advantage of the goodness. I love pumpkin everything and these cupcakes are no exception. Ice them with a quick and easy icing (recipe below) and sprinkle with colored sugar to make them extra pretty.

As far as Halloween treats go, these cupcakes are far from scary, but they are so tasty, no one will mind. I suppose, if you wanted to, you could add some gummy worms or plastic body parts to create more of an ick factor.

Pretty Pumpkin Cupcakes

Makes 12

1 1/2 c. sugar

1/2 c. margarine (one stick)

2 1/4 c. flour

1.5 tsp. baking powder

1 tsp. cinnamon

1tsp. vanilla extract

1/4 tsp. nutmeg

1/2 tsp. ginger powder

1/2 tsp. salt

2 eggs

1 c. pumpkin puree

3/4 c. milk

Preheat oven to 350°.

In a bowl, cream margarine and sugar together. Add vanilla, eggs and pumpkin and mix until smooth.

In another bowl, mix dry ingredients. Add the pumpkin mixture to the dry ingredients, add milk and beat until smooth.

Fill muffin tins 3/4 of the way full and bake for 25-30 min.

Quick and Easy Frosting

Makes 1 c.

1 Tblsp. soft butter

2 Tblsp. mlk

3 c. icing sugar

Blend 1 c. icing sugar with the butter. Add milk and stir until smooth. Gradually add more icing sugar until you have the consistency you want.

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