When no one wants a cake, but gets excited by the thought of an individual cupcake and has a fall birthday, let this be the recipe you choose. Loaded with flavor and moist, these cupcakes are absolutely worthy of a celebration. And if you roast your own pumpkin for the occasion, it will make these cupcakes even more spectacular.
In a small bowl, add the buttermilk and whisk in the vanilla.
If you buy a sugar pie pumpkin, and I recommend that you do, all you do is cut it in half, scoop out the seeds, lay it cut-side down on an aluminum foil lined baking sheet and roast it for 45 minutes to an hour in a 350 degree oven. Let it cool and then scoop out the flesh. Freeze whatever is leftover.