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Pumpkin Spice Cupcakes
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| 2 cups | cake flour |
| 1 tsp | baking soda |
| 1 tsp | baking powder |
| 1 tsp | salt |
| 1 tsp | ground cinnamon |
| 1 tsp | ground ginger |
| 1/4 tsp | freshly grated nutmeg |
| 1/4 tsp | ground allspice |
| 1 cup | packed light brown sugar |
| 1 cup | granulating sugar |
| 1 cup | butter |
| 4 | eggs, lightly beaten |
| 15 oz | pumpkin purée |
Preheat oven to 325 degrees
In a medium bowl whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Set aside.
In a mixing bowl beat together brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and beat until smooth. Whisk in pumpkin purée.
Pour into cups and bake 20-23 min.
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