Pumpkin Cupcakes adapted from Joy of Baking
1 1/2 cups (195 grams) all purpose flour
1 teaspoon baking powder (I used Clabber Girl Double Acting Baking Powder)
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves (I used ground nutmeg)
1/2 teaspoon salt (omitted as I used salted butter)
1/2 cup (113 grams) unsalted butter, room temperature (I used salted)
1 cup (200 grams) granulated white sugar (reduced to 170g)
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup (180 ml) solid packed, canned pumpkin puree (I used homemade pumpkin puree)
Can add 150g of chocolate chips if you desire – I only put a few on the top for decoration
Preheat oven to 165 degrees C. Place rack in the middle of the oven. Line 12 muffin cups with paper liners.
In a large bowl, sift together the flour, baking powder, baking soda, ground spices, and salt if using. Set aside.
In the bowl of your electric stand mixer with paddle attachment, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. With the mixer on low speed, alternately add the flour mixture and pumpkin puree in 3/2 portions.
Fill the muffin cups evenly and bake for about 18 – 20 minutes, or until firm to the touch and a toothpick inserted comes out clean. Cool on rack and serve warm.
Recipe source: Joy of baking