120g plain flour
140g castor sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
Pinch of salt
40g butter (at room temperature)
200g tinned pumpkin puree
Preheat oven to 170C, 325F, Gas 5
Put the flour, sugar, baking powder, cinnamon, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until well mixed.
Add the eggs to the mix and beat well (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Add the remaining milk and mix well. Stir in the pumpkin puree by hand until evenly dispersed.
Spoon the mixture into the paper cases (I use muffin cases and a muffin tin) until 2/3 full and bake in the preheated oven for about 20 minutes, or until light golden and the sponge bounces ack when touched. Leave the cupcakes to cool slightly in the tra before turning out onto a wire cooling rack to cool completely.
When cupcakes are cold, spoon Cream Cheese Frosting on top and finish with a light sprinkling of cinnamon.
CREAM CHEESE FROSTING
300g icing sugar, sifted
50g butter, at room temperature
125g cream cheese, cold
Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed and continue beating until the frosting is light and fluffy. Don't overbeat as it can quickly become runny.
Recipe from "The Hummingbird Bakery cookbook"
I'd certainly recommend you try these :)