1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed brown sugar
1 cup granulated sugar
1 cup unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 oz) pumpkin puree
1 container pre-made cream cheese icing
1. Preheat oven to 350. Whisk together flour, baking soda, baking powder, salt and spices in a medium bowl.
2. In a different bowl, whisk together butter, brown sugar, granulated sugar and eggs. Add dry ingredients, whisk till smooth. Add pumpkin puree. (The batter will be fluffy, don't be concerned.)
3. Fill lined cupcake pans halfway with batter. Bake about 20-25 minutes, until inserted skewer comes out clean.
4. Let cool before icing.
Let me start by saying that I don't usually like pumpkin anything. I don't like pumpkin pie, pumpkin lattes... I don't even like Halloween.
But, I LOVED these cupcakes. Loved. I made them for a pumpkin carving party B and I hosted and almost ate all of them myself.
The original recipe that I found called for the cook to make their own icing. I couldn't find "icing sugar" at the grocery, so I just bought pre-made.
Makes about 18 cupcakes.
Recipe found here.