Pumpkin Cupcakes with Cream Cheese Frosting

Yield: 12 muffins

Ingredients:

• 12 large silicone, paper, or foil cupcake / muffin liners
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, at room temperature
• 1 1/3 cups packed light brown sugar
• 2 large eggs
• 1 1/3 cups pumpkin purée
• 1 teaspoon vanilla extract

Method:

1. Arrange a rack in the middle of the oven and heat to 350°F. Meanwhile, line a 12-cup standard muffin tin with liners.
2. Place the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl and whisk to combine; set aside.
3. Cream the butter and sugar. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until light and fluffy, 1 to 2 minutes.
4. Add the eggs one at a time, beating after each addition until well combined.
5. Beat in the pumpkin purée and vanilla extract until well combined.
6. Add the flour mixture and beat on low speed until just combined. Do not overmix.
7. Transfer the batter to the muffin pan. Divide the batter evenly among the muffin wells (they will be about 3/4 full).
8. Bake the cupcakes for 18 to 22 minutes. Bake until the muffins are set and a toothpick or tester inserted into the center one comes out with just a few moist crumbs, 18 to 22 minutes.
9. Let them cool 10 minutes before removing from the pan. Let cool completely before frosting.
10. Storage: Leftovers can be kept in an airtight container at room temperature for 4 to 5 days, or frozen for up to 3 months. (Reheat frozen muffins in an oven or toaster oven at 300°F, or for up to a minute in the microwave).