Ingredients

For the homemade pumpkin spice mix:

• 3 tbsp. ground cinnamon
• 2 tsp. ground ginger
• 2 tsp. nutmeg
• 1 1/2 tsp. ground allspice
• 1/2 tsp ground cloves

• 220g self-raising flour
• 1/2 tsp salt
• 3/4 tbsp pumpkin pie spice mix (recipe above)
• 135ml vegetable oil
• 3 medium eggs
• 170g golden caster sugar
• 245g pumpkin puree
• 1 tsp pure vanilla extract or bean paste
• 1/2 tsp baking powder

• 400g soft butter
• 800g icing sugar, sifted
• 1 tsp vanilla extract or bean paste
• Orange, green and brown gel food paste colouring

Tools

• A cupcake tray and cases
• Large mixing bowl
• Stand mixer or electric hand whisk for the buttercream (or do it by hand with a wooden spoon)
• Whisk
• Little paper or side plates for decorating on and serving
• Large piping bag fitted with a large open star nozzle
• Small piping bags fitted with a leaf nozzle and fine tooth star nozzle

Method

To make the sponge:

1. Preheat the oven to 170 degrees fan and line the tin with cake cases.
2. In a large bowl, mix together the oil, sugars, eggs, vanilla and pumpkin puree.
3. In a separate bowl, mix together the flour, salt and pumpkin spice mix.
4. Pour the dry ingredients into the wet and whisk until combined.
5. Divide the mixture into the cases and bake for approx. 15-18 minutes until the cakes are risen and golden and when a skewer or sharp knife pushed into the centre comes out clean. Allow to cool in the tins for 5 minutes, then turn out onto a cooling rack.

For the buttercream icing:

1. Meanwhile, make the buttercream, place 1/5 of the icing sugar in the bowl of a stand mixer or large bowl and then add the butter. Mix on a low speed until the butter is incorporated, and then turn up to a high speed and beat until light and fluffy. Alternatively, make the buttercream by hand with a large mixing bowl and a wooden spoon.
2. Add half of the remaining icing sugar and mix on slow until incorporated, then turn up to a high speed and beat again.
3. Add the remaining icing sugar and vanilla and repeat the process. I did half and half orange and white, but you could do any colours you like. Remove a couple of tablespoons of the buttercream and tint it green for the leaves, place in the piping bag with a leaf nozzle, or simply use a piping bag and cut a v in the end to create the leaves.

To decorate:

1. Unwrap the cakes, turn them upside down and secure them onto a small plate with a little blob of buttercream. Pipe in lines going from the bottom of the cake up the side and finishing in the middle. Go all around the edges to create the pumpkin shape. Pipe little leaves and a stalk to finish. If you fancy having a look at how to do this, I’ve put a little decorating how-to reel on my Instagram in collaboration with Kenwood.
2. The cakes will keep in the fridge for up to 3 days but bring to room temperature before serving.