1 stick butter
1 cup brown sugar, firmly packed
1/3 cup sugar
1 3/4 cups flour
1/4 cup corn starch
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger, ground
1/2 tsp nutmeg, ground
1/8 tsp cloves, ground
1/2 tsp salt
1/4 tsp black pepper
2 eggs
1/2 cup buttermilk
1 tsp vanilla extract
1 1/4 cups canned pumpkin
- In a large bowl, beat butter, brown sugar, and sugar until fluffy.
- In a medium bowl, combine flour, corn starch, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper.
- Mix eggs and vanilla into butter mixture. Gradually mix in the flour mixture and buttermilk.
- Mix in pumpkin until smooth.
- Add batter to greased cupcake tin, filling each 3/4 full. (Makes about 18.) Bake at 350 F about 20-25 minutes.
- Cool on racks, and top with maple cream cheese frosting.