PUMPKIN CUPCAKES Alicia Martínez Tijerina

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
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 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. See recipe here.