1 C butter, softened
1½ C brown sugar
2 C pumpkin purée
1 tsp vanilla
2¼ C flour
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
2 tsp baking soda
¼ tsp salt
Preheat oven to 375˚. Line 24 muffin tins with paper liners.
Stir or sift together flour, soda, salt and spices; set aside.
Cream butter and brown sugar. Add eggs and beat until well combined. Stir in pumpkin purée and vanilla. Gradually add dry ingredients. Scoop batter into cupcake liners. Bake 18-20 minutes.
Round or square cake pans (line with parchment paper and/or lightly coat with non-stick cooking spray) would probably require 25-30 minutes. Test them with a toothpick.
* Nov 29, 2015 addition: So...I did bake the pumpkin spice cupcakes again, mini-cupcakes this time. No bacon; brown sugar buttercream frosting with a sprinkle of coarse vanilla sugar and a dusting of cinnamon. ...much better!