Pumpkin Spice Cupcakes

 My little darling at home cannot sit quite for a minute. Does something to keep herself busy and one of her favorite things to do is baking. She made these fluffy, flavor filled cakes with a hint of spice back in Fall. I was busy and just found time to post her work. We surfed around and came up with this perfect recipe. 

INGREDIENTS:

11/8 Cups All-purpose flour

1/2 Cup Sugar

11/2 Tblsp Brown Sugar

1/2 Cup Pumpkin Puree

1/3 Cup Milk

2 Eggs

1/2 Tblsp Baking Powder

1/2 Tsp Baking Soda

1/4 Tsp Salt

1 Tsp Cinnamon Powder

1/8 Tsp Nutmeg Powder

1/8 Tsp Clove Powder 

1/8 Tsp Ginger Powder

1/8 Tsp All Spice

1/2 Tsp Vanilla Extract

1/2 Cup Butter,at room temperature

1/3 Cup Milk

METHOD:

Preheat oven to 375 F. Prepare12 cups muffin tray by lining with cupcake liners

Sift together the dry ingredients and keep aside.

In a big bowl beat together white sugar, brown sugar, butter and egg until light and fluffy. Now stir in the milk and pumpkin puree.

Then stir the sifted dry ingredients until just mixed through. 

Pour the batter into the cupcake liners in the prepared pan.

Bake for about 22 to 25 mins.Check at 18 mins and then add more time as needed because depending on the oven the time may vary. The surface should be golden brown and a toothpick inserted comes out clean.

Cool completely before frosting the cake.