Ingredients

270g

plain flour (gf works well)

1 teaspoon

Steenbergs organic pumpkin pie spice

1 tablespoon

baking powder

1/2 teaspoon

bicarbonate of soda

A pinch

salt

110g

butter, softened

200g

coconut sugar

2 tablespoons

brown soft sugar

eggs, room temperature

180ml

almond milk

250g

pumpkin, cooked and pureed

A small handful

chopped and whole pecans

A small handful

raisins

Squirty Cream, dairy or vegan kind (Optional)

"What could be better than a warming cupcake? Easy and so moreish, our pumpkin pecan cupcakes are elevated by the use of our pumpkin pie spice, your next bake is sorted!"

Many thanks to @nikibakes_uk for the recipe.

Method

Preheat your oven to 190 C / Gas 5. Grease your muffin tin, or line with paper muffin cases. Sift together the flour, the pumpkin pie spice, salt, baking powder and bicarb; set aside.
Beat 110g of butter, coconut sugar and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in colour. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Add your chopped pecans and raisins at the last minute. Pour the cupcake mixture into the prepared muffin cases.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the tins for 5 minutes before removing to cool completely on a wire rack. Top with squirty cream, extra pecans and a dusting of pumpkin pie spice. Enjoy!