 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 24 |
|
adapted from Ingredients:
2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
2 teaspoons cinnamon |
1/4 teaspoon nutmeg |
1/4 teaspoon ginger |
1 teaspoon dried ancho chile powder |
1 pinch cayenne |
1/2 cup light brown sugar, packed |
1 1/2 cups sugar |
1 cup unsalted butter, melted |
4 large eggs, lightly beaten |
15 ounces pumpkin puree |
Directions:
1. Preheat the oven to 350 degrees F.
2. Whisk together the flour, baking powder, soda, salt, and spices. Set aside.
3. Whisk together the sugars, butter, and eggs. The add the dry ingredients and whisk them inches Whish in pumpkin puree. Taste and adjust spices.
4. Fill cupcake papers about 1/2-2/3 full. Bake until they spring back to touch and a cake tester comes out clean, about 15-18 minutes. Transfer to a wire rack and let cool.
|
|