Pumpkin Cupcakes

Do not make these if you are trying to cut down on sweets.  They are so, so, so good.  We decorated them with cream cheese frosting and candy corns/chocolate chips (to make sunflowers,) and pumpkin candies.  Very cute for fall!  Enjoy!

Pumpkin Cupcakes

2 cups All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Coarse Salt
1 Tablespoon Pumpkin Pie Spice
1 cup Light Brown Sugar, Packed
1 cup Granulated Sugar
1 cup (2 Sticks) Unsalted Butter, Melted And Cooled
4 whole Large Eggs, Lightly Beaten
1 can (15 Oz) Pumpkin Puree (not Pie Filling)
Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt and pumpkin pie spice.
In a large bowl, whisk together brown sugar, granulated sugar, butter, eggs and pumpkin puree until smooth. Add dry ingredients and whisk until blended.
Divide batter evenly among liners, filling each about halfway. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. (Rotate pans halfway through baking.) Transfer to a wire rack and let cool completely.
Frost with cream cheese frosting if desired. Enjoy!
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