Ingredients
1 cup pumpkin puree
1 cup unbleached all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
A pinch of a salt
½ cup sugar
½ stick butter (at room temperature)
2 eggs
1 ½ teaspoons pure vanilla extract

Frosting: Whipped cream

Instructions
Line the cupcake pan with paper liners.
Combine the dry ingredients in a small bowl (flour, sugar, baking powder, baking soda, salt).
In a separate bowl, whisk together the pumpkin, softened butter, vanilla extract, and the eggs until well combined.
Add the dry ingredients to the pumpkin mixture and mix together.
Fill each cupcake liner about two-thirds with batter.
Bake for 18 to 22 minutes in an oven preheated to 350 degrees.
Remove when done (when a knife inserted into the center comes out clean).
Once fully cooled, top with whipped cream.