These delicious pumpkin cupcakes are perfect for enjoying this season. They’re beautifully light and moist, filled with grated pumpkin and gently spiced with cinnamon. Top with a swirl of cream cheese frosting for a tasty afternoon snack.

Ready in: < 1 hour

Makes: 12

Ingredients

175ml sunflower oil
175g muscovado sugar
3 large eggs
1 tsp vanilla extract
200g coarsely grated pumpkin
100g sultanas
Grated zest of 1 orange
2 tsp cinnamon
200g self-raising flour
1 tsp bicarbonate of soda

For the frosting
200g full fat cream cheese
85g icing sugar
Chopped pecans, to decorate

Method

1. Preheat the oven to 180C and line a 12-hole muffin tin with paper cases.

2. Pour the oil into a large mixing bowl then add the eggs, sugar and vanilla. Beat together using an electric whisk until light and fluffy.

3. Next, add the grated pumpkin, sultanas and orange zest, then combine.

4. Stir through the cinnamon, flour and bicarbonate of soda, ensuring they are mixed through thoroughly. The mixture should be quite wet.

5. Spoon the cake batter into the cases and bake in the oven for 25 minutes. They should be firm and springy to touch, and a skewer inserted should come out clean. Once cooked, leave to cool completely on a wire rack.

6. Finally, make the frosting. Beat the cream cheese and sugar together until smooth. Pipe or spread on top of each cupcake then decorate with the chopped pecans, if using.

7. Store the cakes in the fridge but return to room temperature before serving for optimum flavour and texture.