 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup | all-purpose flour | 1/4 | teaspoon | baking soda | 1/4 | teaspoon | baking powder | 3 1/3 | dash | salt | 1/4 | teaspoon | cinnamon | 1/4 | teaspoon | ground ginger | 1/8 | teaspoon | nutmeg | 1/8 | teaspoon | allspice, ground | 1/3 | cup, unpacked | brown sugar | 3 1/2 | tablespoons | sugar | 1/2 | stick | unsalted butter, cold | 7/8 | large | egg, beaten | 1/3 | cup | pumpkin |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350 degrees. | | 2 | Line muffin pans with paper liners; set aside. | | 3 | Whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside. | | 4 | In large bowl, whisk together brown sugar, sugar, butter, and eggs. | | 5 | Add dry ingredients and whisk until mixed. | | 6 | Whisk in pumpkin. | | 7 | Divide batter evenly among liners, filling each halfway. | | 8 | Bake until tops spring back when touched and an inserted toothpick comes out clean (about 20-25 minutes). | | 9 | Transfer to wire rack; let cool. |
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