Pumpkin cupcakes

These cupcake's are super moist, you're going to want more then just one.

Serves: 12

1 c. Margarine
2 c. pure cane sugar
4 egg's, leave at room temperature
2 1/2 c. self- rising flour
1 c. Milk or Water
1 tsp. Vanilla extract
1 (15.oz.) can pumpkin or Pumpkin puree
1 tsp. Ground cinnamon
1/2 tsp.Ground nutmeg
1/4 tsp. Ground Clove

Directions:

1. Preheat oven to 350. Grease and a 12 c. muffin pan or line with paper liners.

2. In a large bowl, cream together the margarine and sugar. Beat in the eggs, one at a time. Combine the milk and vanilla, pumpkin, cinnamon,nutmeg,clove, and alternately to the creamed mixture with the flour, ending with the flour. Mix only as much as necessary. Pour into the prepared muffin cups.

3. Bake for 20 to 25 minutes in a preheated oven, until a toothpick inserted in center comes out clean.

Living Better Alert:
If you don't have a tooth pick here are some other thing's you can use.
* Fork
* Knife
* Chop stick
* Skewer stick - (Hint:these are stick you find when your having Kebabs)- you can also find this at You're grocery store.)