PUMPKIN CUPCAKES

By shygirl

Ingredients

• 2 cups all purpose flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. coarse salt
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• ½ tsp. freshly grated nutmeg
• ½ tsp. ground allspice ( I used cloves)
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 1 cup (sticks) butter (softened)
• 4 large eggs, lightly beaten
• 1 can (15 oz.) pumpkin puree

Preparation

Step 1

1. Preheat oven to 350 deg. Line cupcake pan with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice (or cloves); set aside.

2. In a large bowl, whisk together, brown sugar, granulated sugar, butter and eggs. Add dry ingredients and whisk until smooth. Whisk in pumpkin puree.

3. Divide batter evenly among liners, filling each about halfway, bake until tops spring back when touched, and a cake tester inserted in the center comes out clean. Bake 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack to cook completely. Makes 24 cupcakes.

I frosted them with a light coating of cream cheese frosting.