Pumpkin Cupcakes

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1 1/2 cups light brown sugar
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree

Recipe

• 1 preheat the oven to 350 degrees. line 18 cupcake cups with cupcake liners (i use a 6-cup cupcake/muffin tin and a 12-cup cupcake/muffin tin).
• 2 in a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, cloves, allspice, and salt. set aside.
• 3 in a stand mixer, beat together the eggs, brown sugar, butter, vanilla extract, and pumpkin puree until smooth.
• 4 keep the the mixer on low and add the flour mixture a little at a time until fully incorporated. using a large serving spoon is great for this.
• 5 divide the batter evenly between the cupcake cups, filling each of them about ¾ full.
• 6 bake for 20 - 25 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. allow to cool for 5 minutes and then transfer the cupcakes to a metal rack to cool completely.
• 7 then frost the cupcakes with cream cheese frosting.