Pumpkin Cinnamon Cupcakes
With Halloween fast approaching I thought I'd jump on the bandwagon and make some Halloween themed cupcakes. As usual I reached for my trusty Making Cupcakes with Lola recipe book (the holy grail of cupcake recipe books!) and found this rather appropriate recipe.

The recipe called for canned pumpkin purée, but as I don't live in the USA this is pretty difficult to come by in the UK. I took the plunge and bought a whole pumpkin, whilst I made use of the innards Matt decided to carve the remains (each to there own). To make the purée I boiled chunks of pumpkin for about 25 minutes and blended it all. These cupcakes were delicious, reminding both myself and Matt of carrot cakes with the sweet taste and moist texture and cream cheese icing...perfection! And Matts pumpkin carving came in handy for picture time!

To accompany these seasonal delights, why not soak up the autumnal scents with this Philospophy 3 in 1 Homemade Pumpkin Pie Shampoo, Shower Gel & Bubble Bath. This might not be to everybody, but if you know me, you'll know I love anything that is sickly sweet, this product is just perfection!
Thanks for reading. Faye xx
What's in me
  • 75g Pecans
  • 190g Plain Flour
  • 1 1/2 tsps Ground Cinnamon
  • 3/4 tsp Ground Nutmeg
  • Pinch of Salt
  • 1 1/2 tsps Baking Powder
  • 3/4 tsp Baking Soda
  • 100g Butter
  • 60g Dark Brown Sugar
  • 60g Caster Sugar
  • 1 tsp Vanilla Extract
  • 2 Eggs
  • 175g Pumpkin Puree
  • 60ml Sour Cream

  • 140g Butter
  • 225g Icing Sugar
  • 210g Cream Cheese
  • 2 tsps Ground Cinnamon
  • 12 Pecans to Decorate