- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon coarse salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 1/2 cup packed dark-brown sugar
- 1/2 cup granulated sugar
- 1 cup (2 sticks) unsalted butter — melted and cooled
- 4 large eggs, lightly beaten
- 1 can (15 oz) pumpkin puree
I swore summer was my favorite season: freedom, warmth, and sun combine; whereas fall usually signifies the start of class, for children and collegiates alike, and the end of vacation.
But this autumn in New York brought crispness, warm coats, and vibrant leaves that would make Van Gogh blush. Obviously, I’m won over. (And who can say no to your guy in a sweater?)
So here is my (equally attractive) fail-proof, spicy (not hot!) baked good secret. Better and even more reliable than chocolate chip cookies, I swear. Adapted from Martha Stewart:
Before beginning, heat the oven to 350°. Grease your cupcake pan(s) with butter or line with paper liners.
In a large bowl, mix the butter and sugars together until light and fluffy on medium-high speed (about 5 minutes). Stir in eggs until just combined.
In a medium bowl, whisk together all other ingredients save for pumpkin puree. Stop and smell the spices. (Important.) Gradually add this dry mix to the wet mix; stir together until just combined. Add in the pumpkin and combine. By now it should smell pretty heavenly.
Pour the batter into each liner, two-thirds full. Bake for about 20 minutes, and do the fork test. (Fork prongs stuck in the middle should come back clean. If there’s batter clinging to the fork, put the cupcakes back in for a few minutes. Try to mutilate the top of only one poor cupcake, as I ditzily never do.)
So simple! Enjoy.