2 C all purpose flour
1 tsp baking soda
1 heaping tsp baking powder
1 tsp ground ginger
1.5 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp ground all spice
1 C packed light brown sugar
3/4 C granulated sugar
1 C salted butter
4 large eggs
15 oz pumpkin puree
In a bowl whisk flour, baking soda and powder, ginger, cinnamon, nutmeg, all spice. In another bowl whisk brown and granulated sugar with butter and eggs. Whisk in dry ingredients (be careful not to over mix!) and then add pumkin puree.
Pour batter into prepared cupcake pans and put it in the over for 20-25 minutes, rotating the pan halfway.
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