xiaoxl/recipe_data huggingface dataset:
Mom's Sponge Cake
Category: desserts
By LOONEYPROFESSOR

Serve with fresh berries and whipped cream for a summer treat.

Ingredients:
4  eggs
2 cups white sugar
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
¼ cup butter
2 teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. Beat eggs in a stand mixer fitted with the whisk attachment on high speed until thick and lemon-colored, about 3 minutes. Gradually add sugar, beating until mixture is thick, about 5 minutes. Fold flour, baking powder, and salt into the batter by hand. Microwave milk in a small microwave-safe bowl until it begins to bubble, about 1 minute. Stir in butter until melted. Add vanilla extract. Pour milk mixture into the batter; blend on low speed until well-combined and smooth. Pour into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Prep time: 15 mins
Cook time: 26 mins
Total time: 41 mins
Yields: 1 9x13-inch cake

Calories: 275.2
Fat: 6.1 g
Saturated fat: 3.2 g
Carbohydrates: 50.6 g
Sugars: 34.5 g
Dietary fiber: 0.6 g
Protein: 5 g
Cholesterol: 73.8 mg
Sodium: 237.6 mg
Fennel and Apple Salad With Blue Cheese and Pecans


Ingredients:
fresh lemon juice, white wine vinegar, Dijon mustard, extra virgin olive oil, kosher salt, fresh ground black pepper, fennel bulb, fennel leaves, granny smith apple, blue cheese, pecan halves

Directions:
In a large bowl, whisk the lemon juice, vinegar and mustard.  Gradually whisk in the oil and season with salt and pepper.
Add the fennel fronds and apple and season with salt and pepper and toss.  Garnish with blue cheese and pecans and serve right away.
Creamy Cheesy Garlicky Mashed Potatoes


Ingredients:
potatoes, butter, milk, half-and-half, garlic, olive oil, garlic powder, cheddar cheese

Directions:
Boil potatoes for approximately 20 minutes or until soft.
Drain potatoes.
Put potatoes in a large bowl with all ingredients except cheese.
Mix with an electric mixer, adding the cheese once the other ingredients are mixed.
Swedish Meatballs


Ingredients:
lean ground beef, eggs, garlic powder, onions, ketchup, Worcestershire sauce, Splenda sugar substitute, coffee, vinegar, salt, pepper

Directions:
Meatballs:, Mix dry ingredients together., Combine well meat, eggs and dry ingredient mix., Roll in the palm of your hands a quarter to loonie size balls., Put into a lightly greased pan., Preheat oven at 350 and cook for 30 minutes., Drain and add to sauce in the crock-pot., Sauce:, While meat is cooking, combine all ingredients in a crockpot., Cook in crock-pot on low for 4 hours, stirring occasionally.
Creamy Wild Rice Soup


Ingredients:
water, salt, wild rice, green onions, carrot, pecans, walnuts, margarine, butter, all-purpose flour, chicken broth, cooked ham, bacon, pepper, milk

Directions:
In a large saucepan, bring water and salt to boil.  Add rice.  Reduce heat; cover and simmer for 45-60 minutes or until tender.
Remove from heat.  Let stand for 10 minutes; drain and set aside.
In a soup kettle or Dutch oven, saute the onions, carrot, and walnuts in margarine for 1-2 minutes.
Stir in flour until blended.
Gradually add broth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat.
Add the ham, pepper, and wild rice.  Cover and simmer for 5 minutes.
Reduce heat.  Add milk and heat through (but DO NOT boil!].  Garnish with green onion strips if desired.
Chocolate Cakies


Ingredients:
cream cheese, unsalted butter, egg, vanilla extract, chocolate chips, powdered sugar

Directions:
Preheat oven to 350.
Mix cream cheese and butter in deep bowl until well blended.
Beat in egg.
Beat in vanilla and chocolate syrup.
Beat in chocolate chips.
Beat in or mix in by hand the dry cake mix.  Batter will be very thick.
Cover dough and refrigerate for 2 hours.
Roll dough into tablespoon-sized balls and roll generously in powdered sugar.
Place on ungreased cookie sheet 2 inches apart and bake for 12 minutes.
Scrape cookies from bottom of pan immediately and allow to cool completely on pan or another flat surface (not cooling rack].
For larger cookies, increase your baking time by a few minutes.  Cookies should be set and hold their form when being removed from pan by spatula.
Blueberry Muffins


Ingredients:
all-purpose flour, sugar, frozen blueberries, egg, butter, sour cream, salt, baking powder, baking soda, vanilla extract

Directions:
Preheat oven to 350 F (175 C].  Line a muffin tin with baking cups and set aside.
In a large bowl sift flour, then add salt, baking soda and baking powder and give it a stir.
Whisk egg, then add sugar and mix well. Add butter and mix until well combined. Add vanilla and sour cream. Mix until homogenous.
To the bowl with flour mixture add frozen blueberries and toss them lightly to cover with flour, so they don't sink while baking.
Slowly fold in the egg, sugar, and sour cream mixture into the flour mixture, using a spatula. Don't be surprised, this muffin batter will be pretty thick.
Using an ice cream scoop, distribute batter into baking cups. To give muffins a  nicer look, you can top with 2-3 additional frozen blueberries.
Bake for 35-38 minutes, until toothpick inserted in the middle, comes out clean (there might be some crumbs on the tooth pick, but no batter].
Let them cool for 10 minutes inside baking tin. Then remove them and set on a cooling rack to cool completely.
The muffins can be stored in a box at room temperature for up to 3 days and in the freezer for up to 2 months.
The Perfect Rib Eye Marinade
Category: side-dish
By BRANDI T

This is the perfect marinade for tender rib eye steak.

Ingredients:
1 (12 ounce) bottle red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
½ tablespoon minced onion
1 teaspoon ground black pepper
2 (10 ounce) beef rib eye steaks

Directions:
In a shallow, nonreactive dish, mix red wine vinegar, Worcestershire sauce, garlic, onion, and pepper. Place steaks in the mixture. Cover, and marinate 1 hour in the refrigerator. Preheat an outdoor grill for high heat, and lightly oil grate. Grill steaks on the prepared grill 5 to 7 minutes per side, to desired doneness. Discard remaining marinade.

Prep time: 10 mins
Cook time: 14 mins
Total time: 1 hr 25 mins
Yields: 2 steaks

Calories: 795.6
Fat: 57.8 g
Saturated fat: 23.5 g
Carbohydrates: 15.3 g
Sugars: 1 g
Dietary fiber: 0.4 g
Protein: 50.2 g
Cholesterol: 187.6 mg
Sodium: 241.4 mg
Pumpkin Pie Martini


Ingredients:
"irish cream"

Directions:
Combine Goldschlager, Irish cream and coffee liqueur in a cocktail shaker., Dip the rim of a martini glass in cinnamon and sugar., Pour cocktail into glass., Can garnish with whipped cream if desired., Serves one.
Cherry Dump Pudding Cake
Category: desserts
By Stephanie Auld

This is a recipe that was passed down from my grandmother. She used to make it frequently for her children when they were growing up. It's a delicious recipe that contains fresh sour cherries. You can substitute water for the cherry juice.

Ingredients:
2 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
1 cup white sugar
½ cup butter
1 cup milk
1 teaspoon vanilla extract
4 cups pitted sour cherries
½ cup white sugar
1 ¼ cups cherry juice

Directions:
Preheat oven to 375  degrees F (190 degrees C). Grease a 10x10-inch baking dish. In large bowl, combine flour, salt, baking powder and 1 cup sugar; stir. Add butter, milk and vanilla; beat with electric mixer for 2 minutes, or until smooth. Pour mixture into pan and cover evenly with cherries. Heat cherry juice in microwave or in small saucepan, until just simmering. Sprinkle 1/2 cup of sugar over cherries, and pour hot cherry juice on top. Bake 40 to 45 minutes, or until pick inserted in center comes out clean.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 9 servings

Calories: 391.2
Fat: 11.2 g
Saturated fat: 6.9 g
Carbohydrates: 69.7 g
Sugars: 45.6 g
Dietary fiber: 1.9 g
Protein: 4.6 g
Cholesterol: 29.3 mg
Sodium: 299.7 mg
Shakshooka
Category: breakfast-and-brunch
By Hanna R

This delicious Israeli egg and tomato dish makes a great meal any time of day. It is very flavorful and works well as a main dish or as an appetizer. Serve hot with tahini sauce and pita bread.

Ingredients:
2 tablespoons olive oil
4 cloves garlic, thinly sliced
1  onion, chopped
1  jalapeno pepper, sliced
1 large red bell pepper, chopped
2  tomatoes, coarsely chopped
2 tablespoons sweet paprika
2 tablespoons hot paprika
salt and pepper to taste
1 (6 ounce) can tomato paste
¾ cup water
¼ teaspoon saffron
¼ cup chopped fresh parsley
6  eggs

Directions:
Heat the olive oil in a skillet over medium heat. Stir in the garlic, onion, and jalapeno; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the bell pepper and tomatoes. Cook the vegetables until the tomatoes have broken down and released their juices, about 10 minutes. Stir in the sweet paprika, hot paprika, salt, and pepper and let the mixture simmer for 3 minutes. Add the tomato paste and water and mix well. When the vegetables have a sauce-like consistency, add the saffron and parsley. Crack the eggs on top of the sauce (as though you're making sunnyside-up eggs); cover the pan and let the eggs cook for 10 to 15 minutes or until the yolks reach your desired consistency.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 6 servings

Calories: 176.3
Fat: 9.9 g
Saturated fat: 2.2 g
Carbohydrates: 16.3 g
Sugars: 8.4 g
Dietary fiber: 4.8 g
Protein: 8.8 g
Cholesterol: 163.7 mg
Sodium: 294.8 mg
Brown Sugar Fudge
Category: desserts
By Kath

I  love this recipe for fudge. Nice and creamy texture. I like to double up on the nuts to take away from the sweetness. This fudge recipe has always worked for me as long as I boil for exactly 10 minutes and beat for exactly 5.

Ingredients:
3 cups brown sugar
¾ cup evaporated milk
1 cup butter
2 cups confectioners' sugar
1 cup chopped walnuts  (Optional)

Directions:
Grease an 8x8-inch pan. Bring brown sugar, evaporated milk, and butter to a boil in a large saucepan; boil mixture for exactly 10 minutes. Remove from heat and add confectioners' sugar. Beat fudge with an electric mixer on medium speed for exactly 5 minutes. Stir in walnuts. Spread fudge into the prepared pan and let cool before cutting into squares.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 3 pounds

Calories: 82.4
Fat: 4.3 g
Saturated fat: 2.1 g
Carbohydrates: 11.1 g
Sugars: 10.8 g
Dietary fiber: 0.1 g
Protein: 0.5 g
Cholesterol: 8.5 mg
Sodium: 25.5 mg
Thai Chicken Noodle Soup
Category: soups-stews-and-chili
By Amy

A new Thai-style twist on basic chicken noodle soup using red curry, red bell peppers, coconut milk, and fresh basil. A fantastic flavor combination that whips up in just minutes.

Ingredients:
1 tablespoon olive oil
2  carrots, shredded
½  onion, diced
½  red bell pepper, diced
2 large chicken breasts, chopped in small pieces
2 cloves garlic, minced
1 (32 fluid ounce) container chicken broth
1 (14 ounce) can coconut milk
2 tablespoons red curry paste
2 teaspoons salt
½ teaspoon ground black pepper
4 ounces rice noodles, broken in half

Directions:
Heat a large stock pot over medium heat. Add oil, carrots, onion, and bell pepper. Cook for about 3 minutes. Add chicken and mix well. Add garlic. Cook until chicken is no longer pink in the center and juices run clear, 5 to 10 minutes. Mix in chicken broth, coconut milk, curry paste, salt, and pepper. Bring soup to a boil, about 5 minutes. Add noodles and allow soup to come to a boil again. Reduce heat to low and simmer about 3 minutes. Cover the pot, remove from heat,  and let sit just until noodles are tender, 5 to 10 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 331.9
Fat: 18.6 g
Saturated fat: 13.2 g
Carbohydrates: 22.7 g
Sugars: 2.9 g
Dietary fiber: 2 g
Protein: 18.9 g
Cholesterol: 46.8 mg
Sodium: 1681.1 mg
Easy Oven-Baked Bacon Cheese Frittata


Ingredients:
eggs, half-and-half cream, butter, seasoning salt, black pepper, green onions, bacon, cheddar cheese

Directions:
Set oven to 350 degrees.
Butter an 11 x 7-inch baking dish.
In a bowl whisk together eggs, half and half cream (or milk] melted butter, seasoned salt and black pepper; pour into the prepared baking dish,.
Sprinkle the green onions, bacon and cheddar cheese on top.
Bake uncovered for about 25 minutes or until the eggs are just set.
Umm Ali
Category: world-cuisine
By Mama & her Girls

Umm Ali is a delicious traditional Egyptian dessert equivalent to North America's bread pudding. You can serve it warm with a scoop of French vanilla ice cream.

Ingredients:
1 (17.25 ounce) package frozen puff pastry, thawed
5 cups milk
1 cup white sugar
1 teaspoon vanilla extract
¼ cup raisins
¼ cup slivered almonds
¼ cup pine nuts
¼ cup chopped pistachio nuts
¼ cup sweetened, flaked coconut

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Unroll the puff pastry sheets, and place flat on a baking sheet. Bake for 15 minutes in the preheated oven, or until puffed and golden brown. Break the puff pastry into pieces, and place in a large bowl. Add the raisins, almonds, pine nuts, pistachios, and coconut, and toss to distribute. Pour into a 9x13 inch glass baking dish, and spread evenly. Pour the milk into a saucepan, and stir in the sugar and vanilla. Heat until hot but not quite boiling. Pour over the mixture in the baking dish. Bake for 15 minutes in the preheated oven. Turn the oven to broil, and broil for 2 minutes to brown the top.  Remove from the oven and let stand for 5 minutes. Serve warm.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 8 servings

Calories: 604.6
Fat: 32.7 g
Saturated fat: 9 g
Carbohydrates: 67.2 g
Sugars: 37.1 g
Dietary fiber: 2.3 g
Protein: 12.4 g
Cholesterol: 12.2 mg
Sodium: 237.1 mg
Tomato Soup I
Category: soups-stews-and-chili
By Lee Ann

This is the creamiest tomato soup I have ever had.

Ingredients:
1 (29 ounce) can diced tomatoes
1 (10.5 ounce) can condensed chicken broth, undiluted
2 tablespoons butter
2 tablespoons white sugar
1 tablespoon chopped onion
¼ teaspoon baking soda
2 cups heavy whipping cream

Directions:
In a large stock pot, combine tomatoes, chicken broth, butter, sugar, onion, and baking soda. Bring to a boil over medium-high heat; reduce heat to low and simmer for 1 hour. Stir in cream; cook until heated through and serve.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 275.4
Fat: 25.3 g
Saturated fat: 15.6 g
Carbohydrates: 8.5 g
Sugars: 5.8 g
Dietary fiber: 0.8 g
Protein: 3.7 g
Cholesterol: 89.5 mg
Sodium: 553.8 mg
Turkey Cutlets With Cool Pepper Sauce


Ingredients:
reduced-fat sour cream, low-fat mayonnaise, lemon juice, lemon peel, pepper, pepper, parmesan cheese, fresh parsley, garlic clove, turkey breast, olive oil, lemon wedge

Directions:
For sauce, in a small bowl combine the sour cream, mayonnaise, jalapeno, lemon juice and peel and 1/8 teaspoon pepper; set aside.
In a large resealable bag combine the bread crumbs, parmesan cheese, parsley, garlic, and remaining pepper.  Add turkey, a few pieces at a time, shake to coat.
In a large nonstick skillet, cook turkey in oil in batches over medium heat for 1-2 minutes on each side or until longer pink.
Serve with sauce.  Garnish with lemon wedges and jalapenos if desired.
Venison Bacon Burgers
Category: meat-and-poultry
By Lupin Pooter

These tasty, juicy burgers make a change from normal beef patties.

Ingredients:
6 slices bacon, minced
2 tablespoons olive oil
1 teaspoon minced garlic
2  shallots, minced
2 pounds ground venison
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh parsley
salt and pepper to taste
1  egg, beaten to mix
6  hamburger buns

Directions:
Cook bacon in a skillet over medium heat until browned and crispy. Pour bacon and grease into a heatproof bowl and allow to cool. Heat olive oil in skillet then add garlic and shallots. Cook and stir until softened, about 3 minutes; then add to bacon. Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper, and egg until evenly combined. Refrigerate for 20 minutes. Preheat an outdoor grill for medium-high heat. Shape the mixture into 6 patties and grill to desired doneness. Serve on toasted hamburger buns with your favorite toppings.

Prep time: 25 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 6 servings

Calories: 481.4
Fat: 23.7 g
Saturated fat: 7 g
Carbohydrates: 25.4 g
Sugars: 0.9 g
Dietary fiber: 1.3 g
Protein: 39.2 g
Cholesterol: 164.3 mg
Sodium: 574.1 mg
Roasted Chicken and Vegetable Soup


Ingredients:
water, chicken, celery, onions, cavatappi pasta, ground pepper, poultry seasoning, ground sage, salt

Directions:
Place water in a large pot.  Add the chicken base and stir well., Add all vegetables and turn on medium heat, bringing to a boil., Turn down to a simmer., Cook for about 30 minutes add seasoning and bring back to a boil., Dump in pasta and cook till tender/firm., Add the diced chicken and cook about 5 more minutes., Freezes well.
Easy, Two-Ingredient Pulled Pork
Category: main-dish
By Jeannie

Use a slow cooker to make these great sandwiches using just a pork loin and your favorite BBQ sauce. Easy.

Ingredients:
1 (2 1/2 pound) boneless pork loin roast
water as needed
1 (18 ounce) bottle barbeque sauce (such as Dinosaur®)
8 large sandwich buns, split

Directions:
Place pork in a slow cooker and add enough water to cover the bottom of the slow cooker. Cook on Low for 7 hours. Transfer pork to a bowl and shred with 2 forks. Return pork to slow cooker and stir in barbeque sauce. Continue to cook on Low for 45 minutes to 1 hour. Spoon a generous amount of pork into each roll.

Prep time: 15 mins
Cook time: 7 hrs 45 mins
Total time: 8 hrs
Yields: 8 sandwiches

Calories: 535.8
Fat: 15.9 g
Saturated fat: 5.3 g
Carbohydrates: 65.1 g
Sugars: 16.4 g
Dietary fiber: 2.6 g
Protein: 30 g
Cholesterol: 67.3 mg
Sodium: 1216.2 mg
Homely Old-Time Dumplings


Ingredients:
all-purpose flour, baking powder, salt, milk, boiling water, broth

Directions:
Make sure you have a large pot of water or broth heating up before you begin- you want to have it boiling by the time you are finished mixing the batter.
Sift together the flour, baking powder and salt.
Grab a fork in one hand, and have your milk in a small pitcher in the other hand.
Slowly pour the milk into the flour mixture in a steady stream,while tossing very quickly with the fork to combine the ingredients just until they are moistened.
Press out any big lumps, but the batter should not be perfectly smooth.
Don't overmix or you'll end up with very pasty dumplings.
Have a large potful of boiling water (or chicken broth] ready to go.
Drop heaping spoonfuls of batter into the boiling liquid- you should have enough for 8-12 scoops (bearing in mind that they grow a bit while cooking].
Cover firmly with tight lid and let cook 12 minutes exactly with no peeking under the lid (If your lid isn't very tight, the starchy liquid can seep out the sides].
Scoop cooked dumplings out of pot using a slotted spoon and serve with stew ladled over them or add to soup.
They will be large and look like wet,odd shaped balls- they aren't very attractive.
To test for doneness, poke a drained dumpling with a toothpick- it should come out fairly clean and the middle of the dumpling should be tender but not goopy (you can also cut one in half].
Amusement Park Cornbread


Ingredients:
white sugar, salt, butter, vanilla extract, eggs, all-purpose flour, baking powder, cornmeal, milk

Directions:
Preheat oven to 400°F (200°C].  Lightly grease an 8-inch iron skillet.
In a large bowl, beat together sugar, salt, butter and vanilla until creamy.  Stir in eggs one at a time, beating well after each addition.
In a separate bowl, mix together flour, baking powder and cornmeal.  Stir flour mixture into egg mixture alternately with the milk.  Beat well until blended.
Bake in preheated oven for 20 minutes, or until golden brown.  Serve warm with honey butter.
Fresh Tomato Basil Pasta With Feta


Ingredients:
tomatoes, fresh basil, olive oil, garlic clove, salt, ground black pepper, radiatore, feta cheese

Directions:
Mix tomatoes, basil, oil, garlic, salt and pepper., Cook pasta until al dente then drain., Toss pasta with tomato mixture and feta cheese., Serve immediately.
Grilled Vegetables and Chickpeas With Couscous


Ingredients:
zucchini, green bell pepper, red bell pepper, onion, water, couscous, sea salt, fresh ground black pepper, ground cumin, ground cinnamon, grape tomatoes, fresh cilantro, fresh lemon juice, extra virgin olive oil, chickpeas, feta

Directions:
Heat grill. Cut zucchini and squash lengthwise into 1/4-in thick wedges.
Coat grill with cooking spray; grill zucchini, squash, peppers, and onions 3 minutes on each side or until well browned.
Remove from the grill and cool.
Chop vegetables into bite-sized pieces, set aside in a large bowl.
Bring water to a boil in a medium saucepan. Stir in couscous, salt, pepper, cumin and cinnamon.
Cover, remove from heat, and let stand 5 minutes.
Stir gently with a fork.
Add couscous, tomatoes and the remaining ingredients to vegetables in bowl, toss well.
Top each serving with crumbled feta if desired.
Deviled Egg Salad
Category: salad
By Angela

My top-secret egg salad recipe! Delicious on a sandwich, too!

Ingredients:
¼ cup mayonnaise
¼ cup finely chopped green onion
½ teaspoon prepared yellow mustard
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon paprika
⅛ teaspoon ground black pepper
6  hard-boiled eggs, peeled and chopped

Directions:
Stir mayonnaise, green onion, mustard, salt, garlic powder, paprika, and black pepper together in a bowl until smooth; add eggs and gently mix to coat in the mayonnaise mixture.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 145.7
Fat: 12.6 g
Saturated fat: 2.7 g
Carbohydrates: 1.3 g
Sugars: 0.8 g
Dietary fiber: 0.2 g
Protein: 6.5 g
Cholesterol: 215.5 mg
Sodium: 216.6 mg
Delicious Candida Safe Baked Broccoli


Ingredients:
yoghurt, onion, olive oil, tarragon, salt, black pepper

Directions:
Pre-heat oven for 450°F.
Steam the frozen florets until they soften.
While steaming florets, blend yoghurt, oil - for better anti candida results, use coconut oil - chopped up onion, almonds, tarragon, salt and black pepper together.
Place the steamed florets into a baking dish.
Pour yoghurt mixture over them and sprinkle with chopped almonds, (for those who can have parmesan or other kinda cheese, sprinkle with that].
Place in oven and bake for about 15 minutes.
High Altitude Pumpkin Spice Cupcake W/ Cinnamon Vanilla Buttercr


Ingredients:
flour, cinnamon, nutmeg, ginger, ground cloves, allspice, salt, baking powder, baking soda, butter, sugar, brown sugar, eggs, milk, pumpkin puree, butter, confectioners' sugar, milk, vanilla, cinnamon

Directions:
Cupcake Directions.
Preheat oven to 350 degrees Fahrenheit.  Line your cupcake pans with liners.
In a large bowl, sift together the flour, spices, salt, baking powder and baking soda and set aside.
In the mixing bowl, beat the melted butter, sugar and brown sugar until light and fluffy.  Add the eggs, mixing well after each.  Stir in milk and pumpkin, continuing to mix.  Slowly stir in flour & spice mix and mix well.  Pour batter into cupcake liners until they are 3/4 full.
Bake for about 20 minutes.  You may need to adjust your baking time - test with a toothpick for doneness.  Remove from oven & cool on a wire rack.
Frosting Directions.
Beat softened butter with electric mixer until light and fluffy.
Add confectioners sugar, 3 teaspoons milk and vanilla.  Blend until mixed well.
Add cinnamon.  Beat on medium about 1 more minute.
If frosting seems too stiff, add in 1-2 tables spoons of milk.
**Add additional or use less cinnamon or vanilla for taste if desired.  This recipe is to my taste but could be a bit strong for some.  My best advice would be to experiment with what tastes best for you.**.