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Didn't notice that Thanksgiving is just few days away. Made this pumpkin cupcake two weeks back when I impulsively bought half of a pumpkin from the supermarket. Even since then, it had been sitting in the fridge because I had no idea what to do with it. Pumpkin soup, pumpkin cheesecake, pumpkin cupcake, pumpkin pie... too many ideas = no idea :/

At the end, I resorted for this simple pumpkin cupcake because the man in my house doesn't like anything too cheesy or too complicated. Basically he doesn't like sweet dessert *Booo....*

2 large eggs
1 cup canned pumpkin purée
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup butter (melted)

Method:

1. Preheat the oven to 350 degrees. Line muffin tin with paper liners.
2. Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger, into a medium bowl.
3. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and melted butter. Add the flour mixture and stir until combined.
4. Divide the batter among the muffin tin and bake for about 20 minutes, until a toothpick inserted in the center comes out clean.

Cream Cheese Frosting (recipe adapted from Nasi Lemak Lover)

150g cream cheese, at room temperature
40g butter, at room temperature
70g icing sugar, sifted

*I omitted the lemon juice and lemon zest

Method:

1. Beat cream cheese and butter till light and creamy.
2. Add in icing sugar and mix well on low speed.