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preheat an oven to 350 degrees. line 24 muffin cups with paper muffin liners. . in a bowl, sift together the flour, pumpkin pie spice, salt, baking powder, and baking soda; set aside. in a large bowl, creamm butter, white sugar, and brown sugar until light in color and fluffy. add the eggs, mixing until completely incorporated. mix in the milk and pumpkin puree. stir in the flour mixture, a little at a time, mixing until just incorporated. divide the batter equally between the 24 muffin cups. (i use slightly more than 1/8 of a cup in each. ). bake in the preheated oven until the tops spring back when lightly pressed, about 20 minutes. cool in the pans for 5 minutes then remove to cool completely on a wire rack. when completely cool, frost with "k's pie spice cream cheese frosting".
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Science-driven American baking — cookies, pies, cakes with precision
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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Electric grinder for spices, coffee, dried herbs
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough