These pumpkin cupcakes are easy to make. For extra flavor, we add lots of spices to the cupcake batter. You can use homemade pumpkin puree for this or buy it from the store. When you look for pumpkin puree, make sure you do not bring home the “pumpkin pie mix” (usually a larger can) and instead buy the can that is “pure pumpkin puree”. We made sure that the frosting recipe below makes enough for piping frosting onto the cupcakes (this usually requires a little more frosting). If you do what we did, which was to spread frosting on top of the cupcakes with a knife, you may have some frosting left over. Also, we use both vanilla extract and almond extract in our frosting recipe. If you only have vanilla and do not want to buy almond extract, the frosting will still be delicious, we just love the extra pop of flavor from the almond. One more note: We use a hand blender to make the cupcake batter and frosting. If you prefer, a stand blender fitted with a paddle attachment will also work.

Ingredients: groundcinnamon, groundginger, groundcloves, groundnutmeg, all purpose flour, baking powder, baking soda, salt,