Pumpkin Cupcakes

Ingredients:

1 stick unsalted butter, at room temperature
5 ounces sugar
1 teaspoon vanilla
1 egg
3.5 ounces buttermilk
6 ounces pumpkin puree
5 ounces flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon all spice
1/2 teaspoon clove
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda

Instructions:

 Heat the oven to 350 F and line a cupcake pan with paper liners.In a large bowl blend the butter, sugar, and vanilla until smooth.Add the egg and blend until well combined.In a medium bowl combine the flour, spices, salt, baking powder, and baking soda.  Sift, then whisk to combine.

In a large measuring cup mix the buttermilk and pumpkin puree.

Alternately add the flour mixture and buttermilk mixture into the creamed butter in three additions, beginning and ending with the flour.Scoop into the prepared pan.  Bake 25 to 30 minutes, or until the cupcakes spring back when pressed gently in the center.  Allow to cool in the pan for five minutes, then remove the cupcakes to a wire rack to cool completely.

Frost as desired.