Pumpkin Cupcakes
Modified from Martha Stewart
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
2 Tbsp pumpkin pie spice (contains cinnamon, nutmeg, ginger, and allspice)
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree
Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, and pumpkin pie spice; set aside. In a large bowl, whisk together, brown sugar, granulated sugar, 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 a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
Makes about 30 cupcakes.
My Notes:
I have no idea where she got the idea that this only makes 18 cupcakes. I frosted these with my cream cheese mix that I use for my crepes as well. Delicious. I'm going to have real issue trying to save them for class on Tuesday...
