225gsoft dark brown sugar or soft light brown sugar
2teaspoonsSpeculaasor Mixed Spice
425gpumpkin pureeNOT TINNED ( see my notes)
90gvegetable oil or sunflower oil
Slice the Pumpkin in half and place, cut side down in a roasting tin or dish. No need to add any liquid. Cover with foil and roast in the oven at 180deg for 45 – 60 mins Or until baked. The flesh should be cooked, but firm. Not mushy.
Leave to cool. Scoop out the firm flesh and blitz in a blender until smooth. There should be no residual liquid. If there is, drain this off or pat dry with kitchen paper.
Place 12 - 14 muffin cases into two muffin trays. This depends on their size.
Place all the dry ingredients into a large bowl. Flour, sugar, salt, baking powder and speculaas. Mix together and leave to one side.
In a sperate bowl. Mix together the eggs, pumpkin puree, vegetable oil and vanilla extract.
Pour the wet ingredients into the dry ingredients. Mix until well combined.
Using an ice cream scoop, pour the batter evenly into each muffin case. Do not fill the muffin cases any higher than ¾ or it will spill out over the sides.
Bake in the middle shelf 180 deg fan assisted for 15 – 20 mins. Or until baked. Testing the centre of the cakes with a cake skewer until they come out clean. Take out of the oven and leave to cool.
Make the drizzle by mixing the icing sugar and water together until you have a thick runny consistency. Drizzle over each cupcake.
Will keep for a couple of days in an airtight container.I haven't tested this recipe using tinned pumkin. So I've no idea how liquid tinned pumpkin is. If you choose to use tinned pumpkin, you may need to pat it dry with kitchen paper to squeeze out any residual liquid. Don't over bake the Pumpkin as it may create excess liquid that you don't need in the cake batter. If this happens, pat the cooled Puree with kitchen paper to drain off any excess liquid. When mixing the batter together, it may feel overly dry at first. Keep beating and it will all come together. Don't be tempted to add any additional liquid as this could affect the end result. You can freeze the muffins without the drizzle topping. Bring back to room temperature befor adding the drizzle. All ovens are different, which is why recipes say 'or until baked'.