Inspiration struck while I was making the first big batch of pumpkin cupcakes for market on Friday and, lo, it is now called Smashing Pumpkin!
It's a pretty satrightforward recipe - just like a carrot cake really - from Susannah Blake's Cupcake book that mother-out-law loaned me. It makes really light and moist cakes.
For 12 muffin size cupcakes:
115g soft brown sugar
120ml sunflower oil
115g grated squash (I'd recommend small pumpkin or butternut for taste)
zest of 1 lemon
115g self-raising flour
1tsp baking powder
1tsp ground cinnamon
Preheat oven to 180c or 160 fan and line your muffin tin with spooky cases.
Break up sugar in a bowl so there are no lumps and beat in the oil and the eggs. It's goo to leave this while you grate the pumpkin as it seems to combine well after a little sit. Add grated pumpkin and lemon zest.
Sift together dry ingredients and fold into wet ingredients.
Fill cases 2/3 full.
Bake for around 20 minutes (I always check cupcakes at 17 minutes, and maybe give the tray a turn if your oven is - like mine - slightly warmer on one side than the other!)
I've topped with a vanilla buttercream in orange and black (although I was worried about the amount of black food colouring required so they were kind of dark grey really), but white chocolate topping or flat icing would work just as well.