Pumpkin Cupcakes with Cream Cheese Icing Recipe from Ricky Eisen, President and Founder of Between the Bread (http://www.betweenthebread.com/), Manhattan’s premier café and corporate catering company for more than 35 years. —Between the Bread
2 1/4 cups
All-purpose flour, sift before measuring
1 1/3 cups
Mashed or cooked canned pumpkin
Chopped walnuts or pecans
In This Recipe
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.
Cream butter and sugar until light and fluffy; beat in eggs.
Blend in mashed pumpkin.
Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.
Spoon batter into paper-lined muffin pan cups. Fill about 2/3 full.
Bake at 375 degrees for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Frost with cream cheese frosting (cream cheese and confectioners' sugar).