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Friday, October 24, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

Pumpkin Cupcakes
Desserts
Contributed by: Tiffany Archer and Timisha Gwyn
Ingredients:
  • 21â�„4 cups sifted all-purpose flour
  • 1 TBS baking powder
  • 1â�„2 tsp. baking soda
  • 1â�„2 tsp. salt
  • 1â�„2 tsp. ground ginger
  • 3â�„4 tsp. ground cinnamon
  • 1â�„2 tsp. ground nutmeg
  • 1â�„2 cup butter, softened
  • 11â�„3 cups sugar
  • 2 eggs, beaten until frothy
  • 1 cup mashed cooked or canned pumpkin
  • 3â�„4 cup milk
  • 3â�„4 cup chopped walnuts or pecans
Preheat oven to 375 degrees.
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 well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full. Bake for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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