Pumpkin Cupcakes

By Jaclyn

Ingredients

• Cupcakes
• 1 c. all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. ground pumpkin pie spice
• 2 large eggs, at room temperature
• 1 can (15 oz.) pumpkin
• 1/2 c. granulated sugar
• 1/2 c. light brown sugar, lightly packed
• 1/2 c. vegetable oil

Preparation

Step 1

Preheat the oven to 350°F. Brush or spray the top of 12 muffin tins with vegetable oil and line them with 12 paper liners.

Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and pumpkin pie spice. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.
Divide the batter among the prepared tins and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.