Naughty and Nice

Yes I know, I have been a very Naughty food blogger. Not only have I denied you the conclusion of my 'Cultural Fridays'- In Paris post, but I have been entirely AWOL from the blogging circuit and for this I humbly apologize. As you all know I have started a new job, and at this time of the year in the restaurant business that translates as Holiday Slave; basically I have been working everyday and have had little time for much else, my exercise schedule has gone to shit, my correspondence has dwindled and I have been more than remiss in my food blogging . I have good news for you however, I have decided to be a nice food blogger and share with you my method of making friends at a new job...That's right, Cupcakes. I've never been very good with small talk so my first week I brought these cuties to work with me. Lets face it, there is no need for small talk when you're stuffing your face with Pumpkin Spice Cupcakes.

Pumpkin Spice Cupcakes
18 servings

2 cups - all-purpose flour
1 tsp - baking soda
1 tsp - baking powder
1 tsp - coarse salt
1 tsp - ground cinnamon
1 tsp - ginger
1/4 tsp - fresh ground nutmeg
1/4 tsp - allspice
1/4 tsp - cumin (if you are brave, this is not in the original recipe)
1 cup - packed light brown sugar
1 cup - granulated sugar
1 cup (2 sticks) - unsalted butter, melted and cooled
4 - Large eggs, room temperature and lightly beaten
1 can (15 oz.) - Pumpkin Puree

1.) Preheat oven to 350 degrees and place cupcake liners in cupcake pan.
In a medium bowl, whisk flour, baking soda, baking powder, salt cinnamon, ginger, nutmeg, and allspice.
2.) In a large bowl whisk together brown sugar, granulated sugar, butter and eggs. Add
dry ingredients and mix until smooth, then add pumpkin puree.
3.) Divide the batter in pan, filling cups up halfway and bake for 20-25 min. Let cool before
icing your little cakes.