1 1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. buttermilk
3/4 to 1 c. pumpkin (I left whatever is left over after making pumpkin roll)
1/4 c. melted butter
1 egg, beaten

Topping: 
1/3 c. packed brown sugar
1/3 c. chopped nuts

Mix all just until flour is moistened, fill cupcake papers 2/3 full.
Topping: Mix ingredients together. Top cupcakes. Bake at 400 for 20 minutes. Cool. Can be frozen.

Evelyn Beaver

This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.