Hurrah for Autumn! It is easily my favourite season, no contest. You can keep your sweaty Summer days that make my fringe stick to my forehead thanks. Spring days where I always manage to under or overdress thus resulting in either being hot and bothered or freezing and bitter, nah, not for me. Winter is just cold and bleak plus it’s just so far away from the next Autumn! Give me crisp mornings where I want to set my alarm 10 minutes earlier just to give me snuggle time, crunchy leaves and the long-awaited emergence of my coat wardrobe (I have a weak spot for vintage coats. Last year, I had 5 different ones on rotation. A girl can never have too many coats. Fact.). The food is also far superior, so long salads, see you next year! It’s pumpkin season. I feel this chunky bright orange monstrosity is often just viewed as a Halloween accessory to be carved out and cast aside yet the flesh is so delicious. It is naturally quite sweet, the same as a butternut squash for those who haven’t chowed down on one before (they are from the same family of vegetables. A pumpkin is basically a giant squash.) and lends itself perfectly to baking.
Pumpkin marries deliciously with spices such as cinnamon and nutmeg. incorporating it into the sponge gives a dense but moist crumb, these are very substantial cakes indeed! The crumb on top offers a contrasting texture although feel free to skip this if you wish. I used melted butter in this recipe but you can sub this for sunflower or rapeseed oil if you want, similarly you can swap out the yogurt for buttermilk depending on what is lying around the kitchen fridge. Adding a handful of sultanas or walnuts to your cake mix would also be quite delightful. If you are going to add these, I recommend around 120g. I have used tinned pumpkin puree however feel free to make your own pumpkin puree!
Pumpkin and cinnamon crumble cupcakes
- 1 tin pumpkin puree (or 330g)
- 150g light brown sugar
- 2 eggs
- 60g Greek yogurt
- 110g melted butter, cooled
- 1 teaspoon vanilla extract
- 250g self-raising flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon of salt
- 2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 4 tablespoons cold butter Butter
- 2 tablespoons brown sugar
- 50g plain flour
- 1 teaspoon cinnamon
- 300g fondant icing sugar
- Pre-heat your oven to 180 degrees and line a cupcake tin with cupcake cases (this recipe makes around 8-10 buns).
- Mix together your melted butter, yogurt, eggs, vanilla and pumpkin puree together in a bowl.
- In a separate bowl, sift together your flour, salt, bicarb, cinnamon and nutmeg.
- Add the dry to the wet mix and mix thoroughly until just combined. Divide evenly into your cupcake cases until around 3/4 full.
- Pop in the oven for approx 20-25 minutes, until golden on top and an inserted skewer comes out clean.
- To make the crumble, add your ingredients to a bowl and using your finger tips, work the butter into the flour and sugar until you get a crumb like texture. You want it to be slightly uneven so you get a mixture of crumb sizes.
- Scatter onto a baking tray and pop in the oven for around 5-8 minutes, you want it to be starting to go golden but not too brown. Once they come out of the oven, allow to cool slightly before using a fish slice or pallet knife to scrape off and form crumbs. Once they are completely cool, they will be nice and crunchy.
- Mix the icing sugar with a couple of tablespoons of hot water and mix until runny, add a bit more water if you need to. Scatter on top the crumble plus any nuts you might have around.