1 1/2 c. all purpose flour
1/2 c. cake flour
2 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. mace
1/4 tsp. ground cardamom
1/8 tsp. ground cloves
1 egg
3/4 c. brown sugar
1/2 c. Crisco vegetable oil
1/2 c. milk
1/4 c. sour cream
7/8 c. canned pumpkin
3/4 tsp. vanilla extract
3/8 tsp. orange emulsion

Preheat oven to 400 degrees. Preheat two dozen muffin cups.

Double sift first 11 ingredients. Separately whisk egg until foamy, whisk in sugar and oil until creamy. Whisk in final 5 ingredients in order listed, mixing well after each addition. Fold in dry ingredients, do not over mix.

Allow batter to set for at least 5 minutes. Spoon batter into muffin cups, place on middle rack on oven, bake 20-25 minutes or until lightly browned. Remove and cool on wire rack for 10 minutes. Store in airtight container. Makes 2 dozen.