Categories: Cupcakes

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp coarse salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1/8 tsp allspice
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 2 large eggs, lightly beaten
• 7.5 oz pureed pumpkin

Directions

1. Preheat over to 350 degrees.

2. Line cupcake pans with paper liners and set aside.

3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

4. In a large bowl, whisk together brown sugar, granulated suger, butter, and eggs.

5. Add dry ingredients and whisk until smooth.

6. Whisk in pumpkin puree.

7. Divide batter evenly among liners, filling each about halfway.

8. Bake until tops spring back when touched and cake tester inserted in the center comes out clean, 20 – 25 minutes, rotating pans once if needed.

9. Transfer to a wire rack; let cool completely.

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