Peanut Pumpkin Cupcakes

To add splash to these pumpkin-colored treats, you can substitute colorful candy-coated chocolate pieces or dried cranberries for the chocolate pieces.

1 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/3 cups sugar
1 cup pumpkin puree
2 eggs
2 tablespoons peanut or vegetable oil
1/2 cup semi-sweet chocolate pieces
1 cup chopped dry roasted peanuts

Preheat oven to 350F. Grease 12 (2 3/4-inch) muffin pan cups or line with paper muffin cup liners.

Stir together the flour, baking powder, baking soda, cinnamon and salt; set aside.

In a large mixing bowl, mix the sugar, pumpkin puree, eggs and vegetable oil until well combined. Add the flour mixture and stir just until dry ingredients are moistened. Stir in the chocolate pieces and 1/2 cup of the peanuts. Spoon batter into prepared muffin cups. Sprinkle with remaining peanuts.

Bake in center of 350F oven for 25 to 30 minutes or until toothpick inserted into center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack.

Yield: 12 servings (1 cupcake per serving)
Source: National Peanut Board