Pumpkin Cupcakes With Cream Cheese Icing

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Patent and the Pantry


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2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon coarse salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg (I doubled this because I love nutmeg.)

1/4 teaspoon ground allspice

1 cup packed brown sugar

1 cup granulated sugar

1 cup unsalted butter, melted and cooled

4 large eggs, lightly beaten

1 can (15 ounces) pumpkin puree (I used a 14-ounce can and it was still lovely and pumpkin-y)

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