(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Start with your pumpkin puree: preheat your oven to 200c and slice your squash or pumpkin, saving the seeds for another recipe. Add to the tray with a drizzle of oil and roast until soft for 30 minutes.
Blend in a processor with 50ml of Elmlea Plant Double until a smooth puree is made. Add a splash more Elmlea if you need to get it smoother.
Turn the oven down to 175c. For the muffins, add all of the wet ingredients together – the puree, flax eggs, oil, sugar and vanilla paste to a large bowl and whisk together. Add the dry; flour, baking powder, bicarb of soda, salt and spices and fold through until you get a smooth batter.
Line your 12-hole muffin tin with cupcake cases and then add your mix into the cases until around 90% full – they don’t rise much so don’t worry about putting in too much! Bake for around 20-25 minutes until they’re cooked through – you can test with a skewer to check it comes out clean.
While they’re baking, whip up your Flora Plant B+tter until super fluffy. Add your icing sugar bit by bit. Add some Elmlea Plant to make a smooth and fluffy buttercream and then colour to your liking. Pipe decorations on the cupcakes in pumpkin swirls or ghostly swooshes!