I live at about 5,100 feet above sea level, and I want to make these cupcakes for my husband's birthday. I always made them back when we lived closer to sea level, but the last time I made them here, they weren't quite as good. What adjustments would you suggest for this recipe to make it work well at high altitude?
2 cups (250 grams) all-purpose flour
1 1/2 cups (300 grams) granulated sugar
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
3 large eggs, room temperature
1 cup extra light olive oil or vegetable oil
1 can (15 oz) pumpkin puree
Bake at 350 F for 20-22 minutes.
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