Ingredients
1¾cupsall-purpose flour,spoon and leveled
1tspbaking powder
1tspbaking soda
½tspsalt
1½tspcinnamon,ground
1tsppumpkin pie spice
⅔cupdark brown sugar,packed
2large eggs
1cuppumpkin puree,not pumpkin pie filling
½cupvegetable oil
⅓cupmilk
1tsppure vanilla extract
Preparation
Preheat the oven to 350 degrees F.
Line a 12-count muffin pan with cupcake liners or spray with nonstick spray.
In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until combined.
Set aside.
In a medium bowl, whisk the brown sugar and eggs together until combined.
Whisk in the pumpkin, oil, milk, and vanilla until combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix the batter.
Spoon the batter evenly into 14 cups.
Fill the unused cups ⅓ full with water to prevent warping.
Bake for 17 to 18 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool completely before frosting.
