2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. course salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp. ground allspice
1 cup packed light brown sugar
1 cup unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 oz) pumpkin puree
Preheat oven to 350 degrees. Mix together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice in a bowl. In a separate bowl mix brown sugar, sugar, butter and eggs. Add dry ingredients and whisk until smooth. Whisk in pumpkin puree. Line cupcake pan with paper liners and fill with batter until half-way full. Bake for 20-25 minutes.
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