1 cup all-purpose flour
1 cup pumpkin puree
1 cup sugar
½ cup unsalted butter
2 large eggs
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and a pinch of salt.
Cream Butter and Sugar: In a separate bowl, beat together butter and sugar until light and fluffy, about 2-3 minutes.
Add Wet Ingredients: Beat in the eggs, vanilla extract, and pumpkin puree until fully combined.
Combine Mixtures: Gradually add dry ingredients to wet ingredients, mixing until just combined.
Fill Cupcake Liners: Pour the batter into the cupcake liners, filling each about ¾ full.
Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick comes out clean.
Cool Cupcakes: Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Prepare Cream Cheese Frosting: Beat together softened cream cheese, powdered sugar, vanilla, and a little milk until smooth.
Frost Cupcakes: Pipe or spread the cream cheese frosting on top of each cupcake.
