Spiced pumpkin christmas cupcakes

Ingredients (makes 20 to 24):
200g cake flour
1 tsp baking soda
1 tsp cinnamon powder
3/4 tsp ground ginger
1/4 tsp freshly grated nutmeg or nutmeg powder
1/2 tsp salt
2 eggs, at room temperature
3/4 cup firmly packed light brown sugar
3/4 cup granulated sugar
1/2 cup corn oil
1 cup pumpkin puree
1/3 cup milk, at room temperature
1 tsp vanilla essence
3/4 cup chopped walnuts

Method:
1. Line a muffin tin with paper cupcake holders and pre-heat oven to 180 deg C.
2. Sift cake flour, baking soda, cinnamon powder, ground ginger, nutmeg and salt into a medium bowl.
3. In a bigger bowl, whisk the eggs and both sugars until pale.
4. Add the oil, pumpkin puree, milk and vanilla, then mix until blended.
5. Add the flour in 3 parts, mixing until just blended.
6. Stir in the walnuts.
7. Using an ice-cream scoop, portion the batter into the cupcake holders, filling them only to 3/4 of the way up. This will leave space for the cakes to rise as they bake.
8. Bake for 20 to 25 minutes, or until a skewer inserted in the middle of each cake comes out clean.
9. Transfer to a cooling rack to cool completely.
10. Frost the cupcakes with Spiced cream cheese frosting. Sprinkle with decorations.

Recipe source: Today newspaper