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

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