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
-
Preheat over to 350 degrees.
-
Line cupcake pans with paper liners and set aside.
-
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
-
In a large bowl, whisk together brown sugar, granulated suger, butter, and eggs.
-
Add dry ingredients and whisk until smooth.
-
Whisk in pumpkin puree.
-
Divide batter evenly among liners, filling each about halfway.
-
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.
-
Transfer to a wire rack; let cool completely.