My new favorite pumpkin cupcake recipe. The household favorite, I should say, seeing as how I finally had to hide the batter and the finished products from our soon-to-be whiskered trio of girls.
2 cups of whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg
1 cup brown sugar
1 cup Sugar in the Raw or regular sugar
2 sticks butter- softened
1 can of pumpkin- 15 oz.
Optional: handful (or two or three) of chocolate chips
Mix dry ingredients. Mix wet ingredients except pumpkin. Mix dry and wet together, then fold in the pumpkin and chocolate chips. Bake at 350 degrees for about 15 min. Makes about two dozen.
And you do know this trick, don't you? Fill a plastic baggy with icing, snip off a tiny bit at the end... your very own piping bag! You know, so you can top those cupcakes with cream cheese or chocolate frosting.
Of course, you need something to wash it down with. Something pumpkiny at that. Here's another treat you can share with the kiddos because, despite its name, it has no caffeine or coffee in it.
1/2 cup pumpkin
1 cup milk
1/2 tsp. cinnamon
2 tbsp. (or more) pure maple syrup
1 1/2 cups ice
Optional: 1-2 tbsp. natural sugar if the above isn't sweet enough for you
Blend together and serve... with a dollop of whipped cream should you want pumpkin pie in a cup!