Makes: 36 Preparation time: 20 minutes Total time: 1 hour (plus decorating time) These cupcakes have a moist texture and warm spice They freeze well.
2 2/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
2/3 cup chopped walnuts
1 cup raisins
1 can (15 ounces) solid-packed pumpkin (about 1 3/4 cups)
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola oil
Preheat oven to 350 degrees. Line 3 standard muffin tins with paper liners. In a large mixing bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Add the walnuts and raisins and gently toss with the flour mixture. This will help prevent the nuts and raisins from sinking to the bottom.
In a separate large mixing bowl, whisk together the pumpkin, sugars and oil. Add the eggs one at a time, whisking well after each addition. Add the flour mixture in three batches, stirring with a wooden spoon just until combined.
Fill muffin cups about three-fourths full. Bake until the cupcakes are golden brown and a wooden pick inserted in the center comes out clean, about 20-25 minutes. Cool on a wire rack for 10 minutes, then remove cupcakes from pans and cool completely.
Frost and decorate.
Cook's note: If desired, substitute 1/2 teaspoon pumpkin pie spice for the nutmeg and cloves.
Adapted from Williams-Sonoma & Detroit Free Press
Photo Credit: St. Cupcake