Inne

What you'll need
2 cups all-purpose flour
1 ½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon allspice
½ teaspoon Kosher salt
2 large eggs
1 ½ cups light brown sugar
½ cup unsalted butter, softened
1 teaspoon vanilla extract
1 cup pumpkin puree
How to make it

Preheat the oven to 350 degrees. Line 18 cupcake cups with cupcake liners (I use a 6-cup cupcake/muffin tin and a 12-cup cupcake/muffin tin).

In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, cloves, allspice, and salt. Set aside.

In a stand mixer, beat together the eggs, brown sugar, butter, vanilla extract, and pumpkin puree until smooth.

Keep the the mixer on low and add the flour mixture a little at a time until fully incorporated. Using a large serving spoon is great for this.

Divide the batter evenly between the cupcake cups, filling each of them about ¾ full.

Bake for 20 - 25 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Allow to cool for 5 minutes and then transfer the cupcakes to a metal rack to cool completely.

Then frost the cupcakes with Dreamy Cream Cheese Frosting.