Preheat oven to 350°F / 180 °C and put cupcake liners in a muffin pan
Cream the butter and sugars together until light and fluffy
Add eggs, one at a time and mix until combined
Add the pumpkin puree and vanilla, mix until totally combined. If the mixture looks curdled after adding the pumpkin, don't panic, it will smooth out once the flour is added
Add the cinnamon, ginger, nutmeg and salt to the mix and stir in
Sieve the flour into a bowl with the baking powder and baking soda
Put half the flour into the batter and fold in slowly until completely combined
Pour in the vegetable oil and milk and stir until combined
Fold in the remaining flour, making sure to scrape down the sides of the bowl
Scoop into cupcake liners - they should be about ¾ full
Bake for 18 - 20 minutes or until tops are springy and a skewer comes out clean
Let cool completely before frosting
OPTIONAL: If you want to add an extra something special, you can core out the middle before frosting and fill with some of my Pumpkin Spice Curd
Pipe or dollop cream cheese frosting onto the tops of the cupcakes and finish with a sprinkle of cinnamon
Notes
OPTIONAL: If you want to add an extra something special, you can core out the middle before frosting and fill with some of my Pumpkin Spice Curd