Pumpkin Cupcakes

Ingredients:
2 2/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. grated nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola or vegetable oil
1/2 tsp. vanilla
4 large eggs

Directions
1.  To make the cupcakes, preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. 2.  Stir together and set aside. In the bowl of an electric mixer, blend together the vanilla, pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. 3.  With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.
4.  Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. Let cool completely.