Directions:
Preheat the oven to 325 degrees. Line 2 12-cup muffin tins with paper liners. In a medium bowl, combine the flour, baking powder, ADAMS pumpkin pie spice, baking soda, and salt. Stir with a whisk to combine and set aside. In a mixing bowl, combine the sugar, butter and pumpkin. Beat on medium speed for five (5) minutes. Add the eggs, one at a time, beating between each addition. Add the flour mixture and buttermilk, alternating between the two, starting and ending with the flour. Mix just until combined. Add ADAMS BEST vanilla and ADAMS maple extract. Mix just until combined. Carefully fill the muffin liners 3/4 of the way full. Bake for 25-30 minutes or until a toothpick comes out clean. Remove from the oven and allow the cupcakes to cool in the pan before transferring to a wire rack to cool completely.
