This was a Martha Stewart recipe. It makes 24 cupcakes, which I think is too much – too much for me anyway. I changed it a tiny bit here and there but not much. I like it because you just use two bowls and don’t have to turn on the mixer.

ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground allspice
1 cup brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can pumpkin purée (15 ounces)
1 Tablespoon maple syrup

Preheat oven to 350 degrees. Prep a pan with cupcake liners. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree and the syrup.

Divide batter evenly among liners, filling each about halfway. Bake for 20 to 25 minutes.Checking with a toothpick for doneness. Transfer to a wire rack; let cool completely.

I happen to like the taste of pumpkin plain, but a cinnamon frosting, or chocolate would go great. Here they are with fondant Snoopys on them.

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