Preheat the oven to 350 degrees. Line medium muffin tin with paper liners.
Sift together the flour, baking powder, baking soda, salt, cinnamon and ginger, into a medium bowl.
Melt 1/2 cup of butter using the microwave, microwave and stir 15 seconds at a time until melted, set aside to cool.
In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, butter and vegetable oil.
Add the flour mixture and stir until combined.
Divide the batter among the muffin tin at about 1 medium ice cream scoop each or until it’s about 3/4 to the top and bake for about 20 minutes, until a toothpick inserted in the center comes out clean.
Set pumpkin cupcakes aside to cool completely.
Cream the cream cheese, butter and maple syrup in the bowl of an electric mixer fitted with the paddle attachment. Slowly add the icing sugar and beat until smooth.
Once your cupcakes are cool, ice them with a butter knife or large piping bag and tip of your choice.
To continue the American Thanksgiving and Holiday season, here is an awesome dessert, Pumpkin Cupcake with Maple Cream Cheese Icing. It’s a nice cupcake with a nice unique flavor, and perfect for this holiday. I usually tend to make less icing that most since i like my cupcakes with just enough to add extra flavor but not overpowering like most. As per any cupcake make sure to be careful about over-mixing it, this is the main reason why some cupcakes don’t rise or are very dense. Overall a nice and easy cupcake and great to serve for those Thanksgiving get together or just a nice fall treat!