Pumpkin Cupcakes

Can you tell I love pumpkin?

I love fall & everything to do with it. The food, the leaves, Thanksgiving, the

(Thank goodness!) cool weather, Halloween and the food!

Here is a fun recipe for pumpkin cupcakes with

maple butter cream frosting.

Can you say "Yummy!"?

Pumpkin Cupcakes

1 1/2 C. Flour

1 Tsp. Ground Cinnamon

3/4 tsp. Baking Powder

3/4 tsp. baking soda

1/2 Tsp. Ground Allspice

1/2 Tsp. Ground Nutmeg

1/4 Tsp. Salt

1 1/2 C. Sugar

1/2 C. Veg. Oil

2 Eggs

1 C. Canned pumpkin puree

(Not pumpkin pie filling)

2 TBS. Cream Sherry

1. Mix flour, cinnamon, baking powder, baking soda, allspice, nutmet and salt.

2. Then mix sugar, oil, eggs in a different bowl until they are smooth. Add pumpkin & sherry, beating well. Add mixture #1 then beat again until smooth.

3. Scoop batter into muffin pan (be sure to use muffin paperliners). Bake for 22-27 mins @ 350*. Let cool for 10 minutes.

Maple Butter Cream Frosting

2 C. Powder Sugar

3/4 C. unsalted butter

2 TBS Pure maple syrup

1/2 Tsp. Maple flavored extract

& a pinch of salt