Pumpkin Cupcakes

These are definitely kid approved!  Great for Halloween or any time, kids can help decorate once they are done.  Based on a recipe from Todays Parent magazine October 2009.

2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp each ground ginger, nutmeg and allspice
1/2 cup unsalted butter, softened
1 1/3 cups granulated sugar
2 large eggs
1 cup canned pumpkin puree
1/2 cup milk
Icing and decorating supplies

Preheat oven to 350F.  Line 16 muffin tin compartments with paper cupcake liners
In medium bowl, whisk flour, baking powder, baking soda, salt cinnamon, ginger, nutmeg and allspice.  Set aside.

Using an electric mixer, beat together butter and sugar until light and creamy - about 3 to 4 minutes.  Add eggs, one at a time, beating well after each.  Beat in pumpkin puree.  On low speed, alternately stir flour mixture and milk into butter mixture, starting and ending with the flour.  Mix until just combined.

Pour the batter into prepared cupcake liners, filling each 3/4 full.  Bake in preheated oven for 20 to 25 minutes; they're done when a toothpick poked into the middle of a cupcake comes out clean, with no batter clinging to it.  Let the cupcakes cool for 5 minutes, then remove from pan to cool completely.

Ice and decorate!