Easy Pumpkin Cupcakes in 30 Minutes

Instructions:

1. Preheat your oven to 350°F (175°C). In a large bowl, beat the softened butter and brown sugar until the mixture is pale and fluffy.
2. Add eggs one at a time, beating well after each, then stir in the pumpkin puree and vanilla until the batter is a smooth, mahogany-colored cream.
3. Whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt in a separate bowl.
4. Slowly fold the dry ingredients into the wet mixture using a spatula. Mix only until no streaks of flour remain.
5. Divide the batter evenly among 12 lined cupcake tins, filling each about 2/3 full.
6. Bake for 18-22 minutes. Use a toothpick to check for doneness—it should come out clean or with a few moist crumbs.
7. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely before frosting.