snack saturday

Pumpkin Cupcakes

• 1 and 3/4 cups (220g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice¹
• 2/3 cup (133g) packed dark brown sugar²
• 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

Directions:

1. Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners or spray with nonstick spray. This recipe makes 14 cupcakes, so you will have a couple cupcakes to bake in a 2nd batch.
2. In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together until combined. Set aside.
3. In a medium bowl, whisk the brown sugar and eggs together until combined. Whisk in the pumpkin, oil, milk, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.
4. Spoon the batter evenly into 14 cups; fill the unused cups one-third full with water to prevent warping. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days.