My mother was famous for her inedible pumpkin pie, but this recipe from her secret stash is actually pretty tasty – especially with the glaze.
Simmer one 15 oz can of pumpkin – that’s plain pumpkin, not the pumpkin pie filling, 1 teaspoon cinnamon, 1/4 teaspoon cloves, 1 teaspoon nutmeg until pumpkin starts to stick to the bottom of the pan. Remove from heat and stir in 1 cup of brown sugar, 1/2 cup oil (olive works), and beat in 2 eggs. Add 2 cups of flour with 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt. Also add 1/4 cup chopped walnuts, if you like crunchy muffins.
Bake in mini cupcake tins lined with paper cups. While still warm, glaze with mixture of 1/2 cup confectioner’s sugar and 2 tsp water and 2 tsp vanilla.
Don’t skip the glaze; cupcakes are blah without it.