Pumpkin cupcakes

-Recipe-

ingredients:

4 large eggs

1 and 1/2 cup brown sugar, packed

1 cup vegetable oil

2 tbsp real maple syrup

1/2 tsp vanilla extract

one 15 ounce can of pumpkin NOT pumpkin pie filling

2 cups all-purpose flour, spooned & leveled 260 grams

2 tsp baking powder

1 tsp baking soda

2 and 3/4 tsp cinnamon

1 and 1/2 tsp nutmeg

1 tsp ground cloves

1/4 tsp ground ginger

1/2 tsp allspice

1/2 tsp salt

instructions:

In a large mixing bowl, whisk together the eggs, brown sugar, oil, maple syrup, vanilla, and pumpkin. Add the dry ingredients and whisk together, making sure no dry bits are hiding in the bottom of the bowl.

Bake: Spoon the batter into the cupcake liners, filling them pretty close to the tops – about 3/4 full. (see photos above for reference).

Bake for 18-19 minutes. A toothpick inserted into the center should come out with some moist crumbs on it, but not wet batter. Let the cupcakes cool a few minutes in the cupcake pan, and then move them to a wire rack to cool completely while you make the frosting. Never frost warm cupcakes!

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