Having some pumpkin leftover from my pumpkin soup tonight, I thought I’d try my hand at some pumpkin cupcakes. I so love a little but of pumpkin spices and flavours. The buttercream topping was a hit too with orange colouring.

Makes 12

160g Plain Flour

250g Grated Pumpkin

1 tsp allspice

1 tsp baking powder

1/2 tsp cinnamon

1/2 tsp bicarbonate of soda

1/4 tsp nutmeg

1/4 tsp salt

100g light brown sugar

60g Caster sugar

75ml olive oil

2 large eggs

For the Buttercream

100g softened butter

250g icing sugar

2 tbsp milk

1 tsp vanilla essence

orange food colouring

1. Preheat your oven on convection bake to 190 deg and line a muffin tin with cupcake holders.
2. Combine the flour, allspice, baking powder, cinnamon, bicarbonate of soda, nutmeg and salt in a large bowl set aside
3. In another bowl whisk the grated pumpkin, sugar, olive oil and eggs until combined                                                                                       
4. Add the wet mixture to the dry mixture and fold in to combine together, spoon the mixture into the cupcakes (about 1.5 dessert spoons in each case)                      
5. Bake for 18 minutes, remove and allow to cool
6. In a separate bowl whisk the softened butter until creamy, add in half the icing sugar and mix, then add the other half with the vanilla essence until combined, add about 1 tbsp of milk and mix until smooth (you may need another tbsp of milk if still to thick. Add the food colouring until you reach your desired colour.
7. Put buttercream into a piping bag and pipe on top of cooled cupcakes. Devour!