Pumpkin-spice cupcakes that work at high altitude


1 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 1/3 cups granulated sugar
1/2 cup vegetable oil, plus more as needed
2 large eggs
1/2 of a 15-ounce can pumpkin purée


Visit www.redpenrecipes.com for instructions.


I came across this recipe for pumpkin-spice cake and knew it would fit the bill. The problem was that I hadn’t yet successfully made cupcakes at high altitude. Every time I previously tried, the tops sank in or didn’t rise, or I had to cook them longer to see if they would get there, and then the outside would be overcooked. But, it was about time to give it another go, so I put on my apron and got to it.


One dozen


Sunday, October 27, 2013 - 9:51am


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