Moist Pumpkin Cupcakes

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 nutmeg

1/4 teaspoon ground allspice

1 cup packed light-brown sugar

1 cup granulated sugar

1/2 cup (1 stick) unsalted butter, melted and cooled

1/2 cup unsweetened applesauce (not chunky)

4 large eggs, lightly beaten

1 can (15 ounces) pumpkin puree

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, applesauce, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed.

Notes:

• If you don't have unsweetened applesauce (make sure your "unsweetened" has no sweeteners added, there are "sugar-free" varieties that contain Splenda- not what you want) feel free to use 1/2 cup oil or butter instead, the applesauce is just a healthier option
• They taste delicious frosted with cream cheese icing!

Yields 24 cupcakes.