1 1/2 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
2 1/4 tsp pumpkin spice mix OR 1 1/2 cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger
1/2 tsp cardamom
3/4 cup brown sugar
1/2 cup white sugar
1/2 cup vegetable oil (or 1/4 cup apple sauce + 1/4 cup oil)
1 cup pumpkin - fresh or canned
2 eggs
1/4 cup apple juice or water
1. Preheat oven to 350 degrees (or 325 degrees convection bake). Line 2 cupcake/muffin pans with paper or silicon liners.
2. In a large mixing bowl, whisk together flour, baking powder, salt, spices. Make a small well in center.
3. In a separate bowl, whisk together brown sugar, white sugar, oil, pumpkin, eggs, apple juice until blended.
4. Pour wet mixture into dry ingredients and fold gently with spatula until just combined.
5. Spoon into baking cups 3/4 full (this made 20 leaving 2 center ones empty). To make them extra special and a little extra crunch, sprinkle a bit of pearled sugar on each one.
6. Bake in preheated oven until just baked (check with toothpick), checking after 25 minutes.
7. Set out to cool in pan for several minutes then on a wire rack if you can wait. They are very good warm from the oven. Stores a few days in airtight container.
