Linda’s Pumpkin Cupcakes with butter frosting…

These cupcakes are moist and spicy, with lots of pumpkin. The recipe makes 12 extra large cupcakes or two large 9x5x3 inch loaf pans. These are sweet, but not too sweet.

Dry ingredients:

3 1/3 cup of flour
2 2/3 cup sugar
2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp cloves
1 cup chopped raisins

Wet ingredients:

2 cups of mashed pumpkin
4 eggs beaten
2/3 cup milk
2/3 cup melted butter

Blend dry ingredients and then combine them with wet ingredients until the batter is evenly blended.
Next, divide the batter evenly between prepared pans. (I like to use paper muffin tin liners.)

Pre-heat your oven to 350 degrees then bake your cupcakes for 30-35 minutes. If you are using loaf pans, then bake for 45-50 minutes.

When you think they are done, test with a toothpick or skewer. If they are ready, it will come out clean.

Take them out of the oven and put them on a cooling rack if you have one. Then finish them off with a simple butter frosting.

We often share one of these large cupcakes. You can put a few in the freezer for later. They keep well for up to 3 months.