Pumpkin Spice Cupcakes

Preheat oven to 350 degrees F (180 degrees C).

In a medium-sized mixing bowl, stir together All-Purpose Flour (1 1/2 cups), Pumpkin Pie Spice (2 tsp), Baking Powder (2 tsp) and Salt (1/4 tsp). Set aside.

In a small mixing bowl, stir together Pumpkin (1 cup), Molasses (2 Tbsp) and Vanilla Extract (1 tsp). Set aside.

In a large mixing bowl, use an electric mixer on medium speed to beat Butter (1/2 cup) Caster Sugar (1/2 cup) and Brown Sugar (4 Tbsp) until light and fluffy. Continue to beat, adding Eggland's Best Classic Eggs (2), one at a time, beating well after each egg is added.

Add a portion of the flour mixture, alternately, with a portion of the pumpkin mixture to the batter, and continue to beat until all ingredients are combined. Scrape down the sides of the bowl as needed.

Line a 12-well cupcake tin with paper liners. Use a ¼-cup ice cream scoop to fill the tin with batter. Bake cupcakes in the preheated oven until a toothpick inserted in the center comes out clean.

Let cool, and then frost, if desired. Serve and enjoy!