Pumpkin Cupcakes:

So... here is my first recipe..certainly not the first one to try but Pumpkin was one item that I never thought would taste so good..:)  i.e. in a dessert. But having made this cake..I have learned that it is 'never say never' to try something new in your kitchen lab.. :) (just dont try it out on the eve of a formal entertainment)....
I got this lovely recipe from the website www.joyofbaking.com and have stuck to the original recipe which I give here except that I have omitted out the ginger and cloves and just baked the whole batter in a loaf tin. It came out very well indeed...:)

Pumpkin Cake:

• 1 1/2 cups (195 grams) all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup (113 grams) unsalted butter, room temperature
• 1 cup (200 grams) granulated white sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup (75 grams) solid packed, pumpkin puree

1. Preheat oven to 350 degrees F (177 degrees C). Place rack in the middle of the oven. Line 12 muffin cups with paper liners or grease each cup with butter.
2. In a large bowl, sift together the flour, baking soda, ground spices, and salt.
3. In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. 
4. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. 
5. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture.
6. Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the cupcakes comes out clean.
7. Place on a wire rack to cool.