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Ingredients:
192 grams all-purpose flour
8 grams baking powder
3 grams baking soda
5 grams ground cinnamon
1-2 grams ground ginger (I suggest only one gram) (1 teaspoon)
0,5 grams ground nutmeg (1/4 teaspoon)
a good sized pinch of kosher salt
113 grams butter
146 grams light brown sugar
2 large eggs
113 grams canned pumpkin puree (1/2 cup)
122 grams sour cream (1/2 cup)
Makes 12 Cupcakes
Cream cheese frosting is the perfect frosting for these cupcakes
If you would prefer a pumpkin cake, all you ahve to do if put the batter into a cake pan unstead of a cupcake tray.
Directions:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a large bowl, using an electric mixer, fitted with the whisk attachement, beat the butter and brown sugar on meduim-high speed until fluffy (about 3 minutes).
If you are using a stand mixer, while the butter and brown-sugar are mixing, preheat the oven to 176 C / 350 F and prepare 12 cupcake liners in a muffin/cupcake pan. If you are using a hand mixer do this step right after you have finished beating the butter mixture.
Add the eggs one at a time, beating well after each addition. Turn off mixer and scrape down the sides of the bowl with a rubber spatula. Add the pumpkin puree and sour cream and mix with the rubber spatula until blended. The batter will be thick.
Divide the batter evenly among the muffin cups, filling them nearly full. Bake until a wooden skewer inserted into the center of a cupcake comes out clean, about 17 minutes. Remove the cupcakes from the oven and set them on a wire rack. Let the cupcakes cool in the pan for 10 minutes, then lift them out and set them directly on the rack. Let cool completely.
*optional* frost the cupcakes with cream cheese frosting!!
Recipe modified from: Williams Sonoma American Girl Baking
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