500gm butternut pumpkin, cubed
60ml maple syrup
1/2tsp mixed spice
100gm caster sugar
60gm plain flour, sifted
60gm self raising flour, sifted
1tsp baking powder
100gm pumpkin puree mix
Place the pumpkin, maple syrup and mixed spice in a baking dish and toss to combine.
Bake in a 180C oven for about 30min or until tender.
Remove from the oven and allow to cool.
Put pumpkin mix into a food processor and blitz to a smooth puree. Set aside until needed.
Preheat oven to 190C (170C fan forced).
Combine the flours and baking powder in a bowl.
Line a cupcake tray with paper cases and set aside.
Cream the butter and sugar together with an electric mixer or stand mixer until pale and fluffy.
Add the flour mix in batches and beat to combine.
Add the egg and beat until incorporated. Beat in the milk.
Fold the pumpkin puree through the cake batter.
Fill the cake cases with the batter and place in the preheated oven.
Cook for 20mins until golden or until the tops spring back when lightly touched.
Remove from the oven and allow to cool in the pan for 10mins then remove to wire racks.
Once cool, top with your choice of frosting and sprinkles or fondant decorations.