Pumpkin Pie Cupcakes

I love pumpkin _____, just fill in the blank. I love it all pies, cookies, cakes, you name it. Pumpkins to me are the first sign that the holidays are just a hop, skip, and a jump away.

For me, I 'll be baking to my hearts content until the New Year. My friends on the other hand probably dread this time of year. You see they are my guinea pigs for all the baking I do. But they take it stride; they wear their "stretchy pants" and have another cookie or cupcake.

If I had the money I would give them all gym memberships as "thank you gifts" for eating all the baked goods. Until then if you see a group of people jogging/walking around the Rose Bowl, that's us burning off all the holiday goodies soon to come.

Pumpkin Pie Cupcakes

adapted from Martha Stewart
makes 20-22

1 cup pumpkin puree
1 1/2 cups flour
1 cup sugar
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon kosher salt
2 1/2 teaspoon of pumpkin pie spice
1/2 cup of canola oil
3 extra large eggs

1. Preheat the oven to 350F degrees. Line two muffin pans with liners, set aside.
2. In a medium bowl sift the flour, baking powder & soda, salt, and pumpkin pie spices and set aside. In the bowl of an electric mixer with the paddle attachment, mix the eggs, sugar, pumpkin, oil until smooth.
3. With the mixer on low slowly add the flour until incorporated. Careful not to over beat.
4. Fill the liners 1/3 full (I yielded 21 cupcakes) and bake 15-20 minutes until a toothpick inserted in the center comes out clean.
5. Cool cupcakes and decorate. I frosted mine with fresh whipped cream and made marzipan pumpkins.