Pumpkin cupcakes

• sunflower oil↗175ml ml
• light muscovado sugar↗175g g
• large eggs↗3
• vanilla extract↗1 tsp tsp
• coarsely grated pumpkin g

  or butternut squash flesh

• sultanas↗100g g
• grated zest 1 orange
• ground cinnamon↗2 tsp tsp
• self-raising flour↗200g g
• bicarbonate of soda↗1 tsp tsp
• tub full-fat cream cheese200g g
• icing sugar↗85g g
• toasted chopped pecans

  to decorate (optional)

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray with paper cases. Pour the oil into a large bowl and add the sugar, eggs and vanilla. Beat together, then add the grated pumpkin, sultanas and orange zest.

2. 2

   Stir in the cinnamon, flour and bicarbonate of soda, the mixture will be quite wet. Spoon into the cases. Bake for 25 mins until firm and springy to the touch and a skewer inserted in the centre of a cupcake comes out clean. Cool completely on a wire rack. At this stage you can freeze the cakes for 4 months.

3. 3

   To make the frosting, beat the cream cheese and sugar together until smooth then spread on top of the cupcakes. Leave plain or decorate with toasted pecans. Store in the fridge, but return to room temperature to serve for the best flavour and texture.