Pumpkin Spice Cupcakes
Makes 24 cupcakes
3 1/4 cups
all-purpose flour (1 5/8 c)
2 teaspoons baking
powder (1 t)
2 teaspoons ground
cinnamon (1 t)
1 1/2 teaspoons
ground cloves (3/4 t)
1 teaspoon ground
allspice (1/2 t)
1 teaspoon ground
nutmeg (1/2 t)
1/2 teaspoon baking
soda (1/4 t)
1/2 teaspoon fine
salt (1/4 t)
2 1/2 cups granulated
sugar (1 1/4 c)
1 cup vegetable oil (1/2 c)
4 large eggs (2)
1 (15-ounce) can
pumpkin purée (about 1 3/4 cups) (7/8 c)
Cream cheese
frosting, optional
1. Place flour, baking powder, cinnamon, cloves, allspice, nutmeg,
baking soda, and salt in large bowl and
whisk to aerate and break up any lumps; set aside.
2. Place sugar and oil in bowl of stand mixer fitted with paddle
attachment. Beat on medium speed until sugar is incorporated, about 1 minute.
Stop mixer and scrape down sides of bowl and paddle with rubber spatula.
3. Return mixer to medium speed and add eggs one at a time, beating
well after each addition, about 1 1/2 minutes total mixing time. Reduce speed
to medium low, add pumpkin, and beat until just combined, about 30 seconds.
Stop mixer and scrape down sides of bowl and paddle with rubber spatula.
4. Turn mixer to low speed, slowly add flour mixture, and beat
until almost completely incorporated, about 1 minute. Remove bowl from mixer
and fold in any unincorporated flour at edges and bottom with rubber spatula.
5. Fill paper-lined muffin wells three-quarters full. Bake in
350°F. oven for 12 minutes. Rotate pans front to back and side to side and bake
until toothpick inserted into center of cupcakes comes out clean, about 10
minutes more.
6.
Place pans on wire racks and let them
cool for 5 minutes. Remove cupcakes from pans and cool completely on racks.
Frost with cream cheese frosting if desired.
NOTE: Half-recipe amounts in
parentheses will make 48 mini-cupcakes. Bake 14 minutes.
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