Pumpkin Cupcakes

• 3 cups cake flour
• 1 & 1/2 teaspoon baking soda
• 1 & 1/2 teaspoon baking powder
• 1 & 1/2 teaspoon salt
• 1 & 1/2 teaspoon ground cinnamon
• 1 & 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1 & 1/2 cup packed light brown sugar
• 1 & 1/2 cup sugar
• 1 & 1/2 cup unsalted butter, melted and cooled
• 6 large eggs, lightly beaten
• 1 can plus 1 cup pumpkin puree

1. Preheat oven to 350 and line muffin pans with cupcake papers. In a medium bowl, wisk together flour, baking soda, baking powder, salt and spices. Set aside. In a large bowl, mix together brown sugar, granulated sugar, butter and eggs. Add dry ingredients to wet ingredients and mix until smooth. Mix in pumpkin puree. Divide batter amoung cupcake tins (2/3 full) and bake 20-25 minutes. Bake until tops spring back to touch. Remove from oven and cool completely before icing.

cake flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, ground allspice, brown sugar, sugar, unsalted butter, eggs, pumpkin puree

Taken from www.epicurious.com/recipes/member/views/pumpkin-cupcakes-50142947 (may not work)