I have quite a bit of pumpkin this year, after making the usual pumpkin pie, pumpkin bread and pumpkin soup, I made cake! These go beautifully with cream cheese icing.

This recipe makes about 9 cupcakes (this does depend on the size of your cupcake cases, I hadn’t realised just how the cases differed in size).

You Will Need:

• 125g Brown Sugar
• 100g Pumpkin Puree
• 50ml Vegetable Oil
• 1 Egg
• 125g Self Raising Flour
• 1tsp Bicarbonate of Soda
• ½ tsp Cinnamon
• ½ tsp Mixed Spice

Cream Cheese Icing:

• 50g Butter
• 200g Icing sugar
• 60g Cream cheese
• 1 tsp Vanilla essence

Method:

• Arrange 9 cupcake cases in your bun tray (always have a few spares in case you have the smaller cases and need more, if you have larger cases you may not need as many).
• Pre heat the oven to 180 degrees C.
• Mix together the sugar, the pumpkin puree and oil.
• Add the egg and blend in well.
• Sift in the flour, bicarbonate of soda, cinnamon and mixed spice and fold through gently until well incorporated and there are no lumps.
• The mixture will be quite runny.
• Fill each case so they are about ¾ full (or a good centimetre from the top) and bake for about 15mins until soft and springy to touch.
• Allow to cool and enjoy.

If you wish you can decorate with a cream cheese Icing:

• Simply put all the ingredients into your mixing bowl and beat until blended.
• I piped my icing, but rustic is good too and uses less icing per cake.