Pumpkin Cupcakes

Method

1. Preheat oven to 180°C. Line a 12-hole muffin pan with cupcake patties and set aside.
2. In a large mixing bowl, combine the flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves, and salt.
3. In a separate bowl, whisk together the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla until well combined.
4. Pour the wet ingredients into the dry ingredients and gently stir until just combined.
5. Divide the cupcake batter evenly between the 12 cupcake patties, smoothing the tops of each.
6. Bake in the oven for 15-20 mins, or until a toothpick inserted into the centre of the cupcakes comes out clean.
7. Once cooked, remove cupcakes from the oven and set them aside to cool for 5 mins in the pan. After that, remove cupcakes from the muffin pan, then transfer to a wire rack to cool completely.
8. To make the icing, beat the butter and cream cheese together in a stand mixer until smooth.
9. Add the icing sugar and vanilla extract and mix until combined.
10. Frost the cupcakes as desired, then enjoy!

Note

How to make pumpkin puree: Clean and chop 2kg pumpkin into 1–2-inch pieces. Place chopped pumpkin in a large pot, cover with water and bring to a boil. Continue on a gentle boil until the pumpkin is tender. Once tender, drain the pumpkin, allow it to cool slightly, then place in a blender and blend until smooth.