I love pumpkin. And I love cupcakes. So pumpkin cupcakes are about as close to heaven as it can get for me.
In a medium bowl sift together flour, cinnamon, nutmeg, ginger, clove, allspice, salt baking powder and baking soda. For the spices, just remember to you twice as much cinnamon as you do any of the other spices (eg, if you use 1 tsp each of the other spices, use 2 teaspoons of cinnamon). This allows you to have your cupcakes as spiced as you like.
In a large bowl beat together vegetable oil and both sugars until incorporated. Add room temperature eggs one at a time incorporating between each addition. Then add the room temperature milk and the pumpkin puree. Finally add the flour mixture until just incorporated. Do not over mix this.
Place into a muffin pan with cupcake liners in place and bake at 375 degrees for 22-25 minutes. They are done with the cake bounces back after you lightly press on it.
I love to top these with cinnamon cream cheese frosting.
2 1/4 cups of all-purpose flour
2 teaspoons cinnanmon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup vegetable oil
1 cup granulated sugar
1/3 cup brown sugar
2 eggs (ROOM TEMPERATURE)
3/4 cup milk (ROOM TEMPERATURE)
1 12oz can of pumpkin puree