|Cake flour||1 1⁄2 Cup (24 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Pumpkin pie spice||1 1⁄4 Teaspoon|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs), softened|
|Milk||2⁄3 Cup (10.67 tbs)|
|Eggs||2 , separated|
|Cream of tartar||1⁄4 Teaspoon|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Pecans||1⁄4 Cup (4 tbs), ground|
1. Sift flour, salt, baking soda and pumpkin pie spice into the large bowl of electric mixer; stir in brown sugar. Add butter or margarine and milk; beat at low speed 1 1/2 minutes. Add egg yolks and vanilla, beat 1 1/2 minutes longer. Fill 12 greased muf-finpan cups half full with batter.
2. Bake in moderate oven (350°) for 30 minutes.
3. Beat egg whites and cream of tartar until foamy-white in small bowl of mixer at high speed. Beat in granulated sugar until meringue stands in firm peaks. Fold in nuts; spread on cupcakes.
4. Broil, 6 inches from heat, 4 minutes, or until golden.