Pumpkin Spiced Cupcakes

I love that we are now coming into the Autumn. The colours in nature, the warming foods that make us feel all cosy and the cold weather as long as l am wrapped up warm (- rain though) .

With halloween around the corner i've been talking to the boys about how you can use the contents of a pumpkin to make something yummy and not just throw it in the bin, they did not believe me.

I felt they may not like a pumpkin soup so thought id disguise some healthy pumpkin inside a cupcake with some warming spices.

These pumpkin spiced cupcakes are easy to make, you can make your own pumpkin spice or buy already to go. We brought the pumpkin pulp from our local Waitrose and the boys looked little shocked by this. See below the recipe and lets us know what you think. Enjoy!.

Pumpkin spiced cupcakes

Prep time: 15 minutes Cook time: 12 minutes Makes: 12 Cupcakes

Ingredients

For the cupcakes

150g of Self raising flour

150g of Butter - softened

130g of Golden caster sugar

2 Eggs

3 tbsp of Milk

2 tbsp of Pumpkin spice mix

2 tbsp of pumpkin pulp

1 tsp of Vanilla extract

For the icing

250g of Philadelphia cream cheese

150g of Icing sugar - sieved

150g of Butter - softened

1/2 tbsp of Pumpkin spice mix

Equipment

Cupcake cases

Muffin baking tray

Electric whisk

2 Mixing bowls

Spatula

Tablespoon

Cooling rack

Piping bag and nozzle

Method

1. Pre-heat the oven to 180C.

2. Line the muffin baking tray with the cupcake cases .

3. In one of the mixing bowl beat together the butter and sugar with the electric whisk until the ingredients are combined and form a light and fluffy texture. Use the spatula to scrape the mixture down from the edges.

4. Add the eggs and vanilla extract to the mixture and bring together using the spatula.

5. Add the flour by folding it in with the pumpkin spice using the spoon. Be careful to not over mix.

6. Add the milk and mix until all ingredients are combined and a smooth batter is formed.

7. Divide the mixture between the cupcake cases using the spoon.

8. Bake in the oven for 12 minutes. TIP! They should be golden and spongey.

9. Leave the cupcakes in the baking tin for 5 minutes and then remove and leave to cool completely on the cooling rack.

10. Once the cupcakes have cooled begin to make the icing. In the other mixing bowl place the butter and pumpkin spice beat together with the electric whisk. Add the icing sugar. TIP! Cover the bowl with a tea towel to avoid a cloud of icing sugar.

11. Add the Philadelphia and the beat further until the ingredients are combined.

12. Place the icing into the piping bag and pipe on top of the cupcakes.

13. Dust with a little pumpkin spice and serve.

14. Enjoy!