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How to make gingered pumpkin cupcakes
Preheat the oven to 350 degrees fahrenheit (176 degrees celsius).
Line a muffin pan with cupcake liners.
In a large bowl, whisk together the canned pumpkin, milk, vanilla extract, brown sugar, and oil.
In another bowl, sift together the flour, baking powder, baking soda, cinnamon, ground ginger, and salt, and mix. Add the dry ingredients to the wet ones a little bit at a time.