Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pure pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt (for added moisture)
- Optional: cream cheese frosting, whipped cream, or caramel sauce for topping
Instructions
- Preheat oven to 350°F (175°C) and line cupcake pans with paper liners.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat softened butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add pumpkin puree, vanilla extract, and sour cream; mix until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Divide batter evenly among cupcake liners, filling about ¾ full.
- Bake for 20-22 minutes or until a toothpick inserted comes out clean.
- Allow to cool completely before decorating with frosting or toppings.
Notes
- For extra moisture, add a spoonful of pumpkin pie filling to the batter.
- Use fresh spices for more vibrant flavor.
- Experiment with toppings like cream cheese frosting, caramel, or crushed nuts.
- Prep Time: 15 minutes
- Cook Time: 20-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 240 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg