Pumpkin Spice Cupcakes

By KeyIngredient

Ingredients

• 11/2 cups all purpose flour
• 1 cup granulated sugar
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp ground cloves
• 2 eggs
• 1 cup canned pumpkin
• 1/2 cup vegetable oil

Details

Servings 12

Preparation

Step 1

Line 12 large muffin cups with paper liners; set aside.

In large bowl, whisk together flour, sugar, cinnamon, ginger, salt, baking powder, baking soda and cloves. In separate bowl, whisk eggs; blend in pumpkin and oil. Pour over flour mixture; stir just until moistened. Spoon into prepared cups, filling to top; with wet spoon, flatten tops.

Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 20 minutes. Let cool on rack.

Make-ahead: Wrap individually in plastic wrap and store at room temperature for up to 24 hours. Or enclose in airtight container and freeze for up to 2 weeks.

Frost with cream cheese frosting.