Super-moist spiced pumpkin cupcakes that double as muffins!
Yield: 14 CUPCAKES
1 and 3/4 cups (220g) all-purpose flour (measured correctly)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice*
2/3 cup (133g) packed dark brown sugar**
2 large eggs
1 cup (227g) pumpkin puree (not pumpkin pie filling)
1/2 cup (120ml) vegetable oil
1/3 cup (80ml) milk
1 teaspoon vanilla extract
*You can make your own 1 teaspoon of pumpkin pie spice by blending 1/8 teaspoon each of ground ginger, ground cinnamon, ground nutmeg, ground cloves, and ground allspice. Don’t leave out the 1 and 1/2 teaspoons of ground cinnamon too!
**I usually only use 1/2 cup brown sugar, but I find the pumpkin and spice flavor really excels with just a little more brown sugar. So, I prefer 2/3 cup.
Get full recipe >> My Favorite Pumpkin Cupcakes @ sallysbakingaddiction.com