Pumpkin Spice Cupcakes

Ingredients:
2 cups AP flour, sifted
1 tsp baking soda
1 tsp baking powder
1 tsp course salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1 cup granulated sugar
1 cup light brown sugar, packed
2 sticks butter (1 cup), melted & cooled
4 eggs, room temperature, lightly beaten
15-oz can pumpkin puree

Instructions:
Preheat oven to 350 degrees F. Line muffin tin cups with liners. In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice together. In a large bowl, whisk together sugars, butter and eggs until combined. Whisk dry ingredients into wet ingredients. Whisk in pumpkin puree.
Fill cupcake liners two thirds full. Bake for 20-25 minutes, or until toothpick inserted into center a cupcake comes out clean.
Frost with cream cheese icing, if desired. Makes 24-30 cupcakes.