Name: Pumpkin muffins
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Makes 12 large muffins
Ingredients: 450g small pumpkin or butternut squash; 250g plain flour; 1 tsp baking powder; ½ tsp bicarbonate of soda; 1 tsp ground cinnamon , plus extra to finish; ½ tsp ground ginger; ½ tsp ground nutmeg; ¼ tsp ground cloves; 150g butter , softened; 150g caster sugar; 3 eggs; 1 tsp vanilla extract; 100g butter , softened; 100g icing sugar; 200g full-fat soft cheese; 1 tsp vanilla extract

450g small pumpkin or butternut squash
250g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
1 tsp ground cinnamon
plus extra to finish
½ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
150g butter
softened
150g caster sugar
3 eggs
1 tsp vanilla extract

CREAM CHEESE FROSTING

100g butter
softened
100g icing sugar
200g full-fat soft cheese
1 tsp vanilla extract

Method

step 1
Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin or squash in half and scoop out any seeds. Put cut-side down onto a baking tray lined with baking paper. Roast for 30-40 mins or until completely soft. Leave to cool, then scoop out the flesh into a blender (discarding the skin) and whizz to a purée.
step 2
Weigh out 300g of the pumpkin purée (you can freeze any leftovers for another time). Mix the flour, baking powder, bicarb, spices and a pinch of salt in a bowl.
step 3
Put the butter and sugar in another bowl, and beat with a whisk until light and fluffy. Whisk in the eggs one at a time, then add the vanilla, flour mixture and the pumpkin purée, and whisk until it just comes together, but don’t overmix.
step 4
Line a muffin tin with 12 cases then divide the mixture between them. Bake in the oven for 20 mins until risen and a skewer comes out clean when poked into the thickest parts. Leave to cool completely.
step 5
To make the frosting, put the butter in a bowl and beat with electric beaters for 1 min. Gradually add the icing sugar and beat for 3-4 mins or until smooth. Add the soft cheese and vanilla, and keep beating until smooth again. Spoon or pipe onto the cupcakes, then finish with a little pinch of cinnamon, if you like.