|Sifted cake flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||1 Tablespoon|
|Baking soda||1⁄2 Teaspoon|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Lightly packed dark brown sugar||1 Cup (16 tbs)|
|Buttermilk||3⁄4 Cup (12 tbs)|
|Canned pumpkin||3⁄4 Cup (12 tbs)|
|Snipped golden raisins||1⁄2 Cup (8 tbs), or chopped|
1. Sift the flour, baking powder, baking soda, salt, and spices together and blend thoroughly; set aside.
2. Cream butter; gradually add sugars, creaming until fluffy. Add eggs, one at a time, beating thoroughly after each addition.
3. Beating only until smooth after each addition, alternately add dry ingredients in fourths and a mixture of the buttermilk, pumpkin, and raisins in thirds to creamed mixture. Spoon batter into 1 3/4-inch muffin-pan wells lined with paper cups, filling half full.
4. Bake at 375°F about 13 minutes, or until cupcakes test done.