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-Preheat oven to 350 degrees. Line cupcake tins with paper liners.
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-Whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, all spice in a bowl. Set aside.
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-Whisk together the melted margarine, pumpkin puree, sugar, whole milk, vanilla, and eggs in another bowl until well blended.
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-Add the wet mixture into the dry mixture using a rubber spatula to fold in all of the ingredients. (Do not over mix)
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-Scoop batter into the lined cupcake tins until 3/4 s filled.
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-Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
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-Allow to cool for 10 minutes in the cupcake pan.
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-Remove each cupcake from the cupcake pan to a wire rack to cool completely.