Pumpkin Cupcakes

Yield

18 cupcakes.

Ingredients

• 1 1/2 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 cup butter, room temperature
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 large eggs
• 3/4 cup pumpkin puree
• 1 tsp vanilla extract
• 1/2 cup buttermilk

Steps

1. Preheat oven to 350F. Line 18 muffin cups (on one or two trays) with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
3. In a large bowl cream together butter and sugars until light and fluffy. Beat in eggs, one at a time, followed by pumpkin puree and vanilla extract. Stir in half of the flour mixture, followed by the buttermilk. Stir in remaining flour mixture and mix just until no streaks of dry ingredients remain.
4. Divide batter evenly into 18 muffin cups, filling each about 3/4 full (if you only have a 12 cup muffin pan, reserve the leftover batter and refill the pan once it has cooled to bake the remaining 6 cupcakes).
5. Bake for 18-20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn out onto a wire rack to cool completely.