Pumpkin Mini Cupcakes

Use homemade buttercream or cream cheese frosting for these tasty bite-size cakes. These cupcakes would be pretty on an autumn hors d'oeuvres tray.

Ingredients:

• 1 cup flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 4 tablespoons softened butter
• 2/3 cup granulated sugar
• 1 large egg
• 1/2 cup pumpkin puree, fresh mashed or canned
• 1/3 cup milk
• prepared frosting

Preparation:

Into a bowl sift together the flour, baking powder, soda, salt, and spices.

In a mixing bowl, beat butter and sugar together. Add egg, beating well. Beat in pumpkin puree. Add dry ingredients, alternating with the milk, until well blended. Line 2 mini muffin pans with 30 to 36 mini muffin liners. Fill each lined cup about 2/3 full.

Bake at 350° for 15 to 20 minutes, or until cakes bounce back when lightly touched in the center.

Force buttercream frosting or cream cheese frosting through a decorator's star tip, if desired, or frost with a spatula. Makes 30 to 36 mini pumpkin cupcakes.