Pumpkin Spice Cupcakes

This is the weekend for pumpkin in this house. This morning's treats are cupcakes destined for our kids' school fall fair. I iced these with a plain white icing into which I'd stirred some red and yellow food coloring. They would be just as tasty plain as they are nice and moist.

Note that both today's cupcakes and yesterday's pancakes each took 1/2 cup of pumpkin puree, leaving about 1/2 cup left in the can. Guess I have more baking to do...

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon ginger
• 1/4 cup (1/2 stick) butter, softened
• 1/4 cup shortening
• 1 1/2 cups sugar
• 1/2 teaspoon vanilla
• 2 eggs
• 1 cup buttermilk
• 1/2 cup canned pumpkin

Directions

1. Preheat oven to 350. Line 24 muffin cups with paper cupcake liners.
2. In a medium bowl, whisk the flour, baking powder, baking soda, and spices. Set aside.
3. In a small bowl, whisk the buttermilk and pumpkin.
4. Fit a stand mixer with the paddle attachment (I have the Side Swipe, which I dearly love). Beat the butter, shortening, and sugar on low until well blended.
5. Add the eggs, one at a time, to the butter/sugar mixture and beat well. Add the vanilla.
6. Add about half of the dry ingredients to the mixer and beat until incorporated (about 15-20 seconds). Then add about half the buttermilk/pumpkin mixture and beat. Repeat with remaining dry and milk mixtures.
7. Scrape down the bowl. Turn the mixer to medium and beat 1-2 minutes.
8. Distribute among the 24 cupcake liners.
9. Bake 18-22 minutes until a toothpick inserted in the center comes out clean.
10. Cool on a wire rack about 5 minutes then remove from the pan and cool completely.
11. Ice if desired and serve.