Cardamom-Cinammon Pumpkin Cupcakes
1 3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinammon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
2 large eggs
1 cup white granulated sugar
1/2 cup melted unsalted butter, cooled
1 cup pumpkin puree (fresh or canned)
1/4 cup water
1/2 teaspoon good vanilla extract
Preheat oven to 350 degrees.
Place paper cupcake liners in cupcake tins, or spray tins with non-stick cooking spray.
Sift all dry ingredients into a large bowl.
Whisk eggs lightly, add sugar and melted butter, stirring to combine.
Mix in pumpkin, water and vanilla.
Add flour mixture to pumpkin mixture in 2 parts, stirring gently to combine.
Mix only until ingredients are just combined, don't overmix.
Pour into paper-lined cupcake pans.
Bake at 350 degrees for 18-23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool completely then frost with cardamom buttercream frosting.