Ingredients
Scale
- 1 ½ cups of 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
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together dry ingredients: flour, baking soda, cinnamon, nutmeg, and salt.
- Cream the softened butter and sugar until fluffy in a large bowl.
- Beat in eggs one at a time, then add vanilla extract and mix well.
- Incorporate pumpkin puree and sour cream, blending until smooth.
- Gradually add dry ingredients to wet mixture, mixing on low speed until just combined.
- Spoon batter into liners, filling about two-thirds full.
- Bake for 18-22 minutes or until a toothpick comes out clean. Cool on wire rack before frosting.
Notes
- Use canned pumpkin for convenience and consistent flavor.
- Do not overmix the batter, as it can make cupcakes dense.
- Add sour cream or Greek yogurt for extra moistness.
- Try different frosting flavors like cream cheese or vanilla buttercream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 220 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg