2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
¼ tsp nutmeg
¼ tsp allspice
¼ tsp cloves
1 cup packed light brown sugar
1 cup granulated sugar
1 cup (2 sticks) salted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree
1
Preheat oven to 350 degrees
2
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice, and cloves
3
In a large bowl of a stand mixer fitted with paddle attachment, combine the brown sugar, granulated sugar, butter, and eggs. Beat on medium speed until combined
4
Slowly add the dry ingredients in batches, 1/3 at a time and mix on low until batter is smooth
5
Fold in the pumpkin puree using a spatula until combined
6
Divide batter evenly among cupcake liners, roughly halfway
7
Bake cupcakes 15 to 20 minutes until a toothpick comes out clean. Remove cupcakes from pan to cool (either wire rack or counter)
*Adapted from MarthaStewart.com
Ingredients
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
¼ tsp nutmeg
¼ tsp allspice
¼ tsp cloves
1 cup packed light brown sugar
1 cup granulated sugar
1 cup (2 sticks) salted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree
