Pumpkin Cupcakes

I made these cupcakes before Thanksgiving, and they smelled SO good that we could hardly wait to eat them! Not too pumpkin-y, and I substituted whiskey for rum, because that's what I had on hand. I can't imagine that rum would make them any better, but try it yourself and see!

Hope you enjoy...

Pumpkin Cupcake Recipe
makes 12 cupcakes

Ingredients:
1 1/2 C flour
1 t cinnamon
1/2 t ginger
1/2 t nutmeg
1/2 t allspice
1 t baking soda
1/2 t salt
1 1/2 C sugar
3/4 C pumpkin puree
2 large eggs
1/2 C vegetable oil
1/4 C whiskey (dark rum)
1/4 C maple syrup

Directions:
Whisk together flour, spices, baking soda, and salt.

In a large bowl, combine the sugar, pumpkin, and eggs. Beat until smooth.
Mix in the oil, rum, and maple syrup.

Slowly add the flour mixture and mix until fully incorporated.

Fill cupcake liners 3/4 full.

Bake at 350 F for 20-25 minutes.

From The Cupcake Project