Pumpkin Ginger Cupcakes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 175 g stem or glace ginger in syrup
• 175 g muscavado or molasses sugar
• 200 g unsalted butter, softened
• 2 large eggs
• 250 g pumpkin or 250 g butternut squash, grated
• 200 g plain flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 125 g chopped pecans or 125 g walnuts
• 200 g icing sugar
• 125 g cream cheese

Recipe

• 1 finely chop 125g of the ginger.
• 2 beat sugar and 125g butter until smooth.
• 3 then beat in the eggs one by one.
• 4 stir in the pumpkin and chopped ginger, sift in the flour, baking powder and spices.
• 5 add the nuts and stir until smooth.
• 6 line the pockets of a deep muffin tray with muffin papers, then fill each one almost to the top.
• 7 bake at 190c (170 fan-assisted)/375f/gas mark 5 for 25 minutes, then set aside to cool.
• 8 once the cupcakes are cold, beat the icing sugar, cream cheese and remaining butter until smooth.
• 9 finely shred the remaining ginger and stir most of it in, along with just enough syrup to make it easily spreadable.
• 10 swirl a dollop of icing on each cupcake and decorate with a pinch of shredded ginger.