Delicious Pumpkin Cupcakes

Do you need a delicious treat to go with your warm apple cider? Well I got exactly what you need right here! This recipe calls for a little more than my other recipes I have posted. You’ll need: all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground cloves, allspice, Kosher salt, large eggs, light brown sugar, unsalted butter, vanilla extract, and pumpkin puree. Also make sure you have a cupcake/muffin tin. First preheat the oven to 350 degrees. While the oven is preheating line up 18 cupcake tins with cupcake liners. The best option is to use a 6-cupcake tin and a 12-cupcake tin. Next in a medium sized mixing bowl sift together 2 cups of flour, 1 ½ teaspoons of baking powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ cloves, ¼ teaspoon all spice and ½ teaspoon of salt. After sifting together set aside the mixture. Then in a stand mixer, beat together 2 large eggs, 1 ½ cups of brown sugar, ½ cups of softened unsalted butter, 1 teaspoon of vanilla extract, and 1 cup of the pumpkin puree. Mix until smooth. You want to keep the mix on low and add the flour gradually little at a time until fully incorporated. To help with this a large serving spoon works great. Next you want to divide the cupcake batter evenly between the cupcake cups and filling them about ¾ full. Allow the cupcakes to bake between 20 and 25 minutes. To find out if the cupcakes are completely done insert a toothpick in the center of the cupcake and make sure you pull out a clean toothpick. Lastly, allow 5 minutes for cooling then transfer to a cooling rack. And to top off the cupcakes frost them with Dreamy Cream Cheese frosting. To make a little more decoration to the cupcake you can add seasonal sprinkles to them. Enjoy!