Yummy Pumpkin cup cake

New Year and Pongal wishes to you all, although a bit late.  I was flooded by relatives and family over the past month and was extremely busy with the guests. Felt very guilty at neglecting the blog site but literally could not find time. This one was drafted last month and hope you all enjoy it. This is my elder daughter's recipe and the credit goes to her. Since,she could not post it, I am doing on her behalf.

It is a big trouble to keep thinking what to do with the Halloween pumpkin.  Usually the carved and lit pumkin would adorn my porch for sometime till it had to be discarded. But, this time with the addition of my second one and keeping pace with his crawling, it was difficult to cut and carve. Hence, the pumpkin was lying unattended. Only the costumes and the sweets came to the forefront. Not wanting to waste it, was looking out for some nice recipe to bake a pumpkin cake. Found this one here and was an easy preparation. The taste was amazing and this is the fourth time I am baking this cake since Halloween :):) A big thanks to Diana for her recipe. I send them  to my daughter's class and the surprise look at tiny tots' faces was unforgettable. I came to know from the teacher that everyone loved these and wanted a second one. This is the perfect verdict..

Here goes the recipe:

All purpose flour - 2 1/4 cups
Sugar - 1 1/3 cups
Butter - 1/2 cup (at room temperature)
Cooked/canned pumpkin - 1 cup
Eggs - 2
Milk - 3/4 cup
Baking powder - 1 tbsp
Baking soda - 1/2 tsp
Cinnamon powder - 3/4 tsp
Nutmeg powder - 1/2 tsp
Ginger powder - 1/2 tsp
Salt - 1/2 tsp

Sift the dry items and transfer into a bowl.  Mix butter and sugar until  light and fluffy.  Beat the eggs and add to the butter sugar mix.  Blend the mashed pumpkin to this mix. Add the dry ingredients alternating with milk into the butter-sugar-eggs-pumpkin batter blending well after each addition. Spoon the batter in greased cups.  Bake at 375 deg for 25 minutes.

Yummy cup cakes are ready to devour.