Pumpkin spiced cupcakes with cinnamon buttercream icing

The Batter:

2 1/4 cups all purpose flour, sift before measuring

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

1/2 ground ginger (ground fresh ginger tastes best)

1/2 teaspoon ground nutmeg

1/2 cup butter, softened

1 1/3 cups sugar

2 eggs beaten, until frothy

1 cup mashed pumpkin

3/4 cup milk

3/4 cup chopped walnuts or pecans

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 ingredients alternately with the milk, blending until smooth after each addition; stir in chopped walnuts or pecans. Spoon batter into cupcake pan cups. Fill each about 2/3 full. Bake at 375 for 25 minutes.

Most recipes call for canned pumpkin puree however I decided to make my own pumpkin mash.

Here's how:

1. Carve the pumpkin

2. Boil the carved pieces

3. Remove skin from pulp

4. Mash and voila! Pulp!

The buttercream icing is very easy to create. I recommend making it before the cupcake batter because it needs 15 minutes in the fridge for perfect consistency.

3 cups confectioners sugar

1 cup butter

1 teaspoon vanilla extract

1 to 2 tablespoons whipping cream

1 to 2 teaspoons of cinnamon (sift in to taste)

In a mixer, mix together sugar and butter on low speed then another 3 minutes on high. Add vanilla and cream and continue to beat on medium for 1 minute.

Place in fridge for 15 minutes.