Today, I've got a great little cooking project for you, a micro twist on the pumpkin cupcakes from Brown Eyed Baker . I do suggest you skedaddle over there if you want to learn how to make the frosting, as I always just buy the vanilla Betty Crocker brand because 1) I'm lazy and 2) I think it tastes fantastic.

When I cook on the blog, I call it "Pinterest Imperfect" cooking because I am freaking good at baking, but presentation of anything I have to make with mine own hands has never really been my strong suit. As such, this is baking for those of you who want to make something delicious, but don't want your self-esteem crushed by the gorgeous and perfect photos of master bakers. My recipes will never turn out to be a visually stunning masterpiece, so take the pressure off yourself and bake some basic bitch fall treats.

While this recipe comes mostly from Brown Eyed Baker, I've added some of my own twists on it to adapt it both to cooking in the UK and, um, because I didn't actually have all of her ingredients. However, these bad boys still turned out fantastic, delectable and taste a lot like pumpkin pie. If you're an American, you might want to ditch the frosting all together and find some Cool Whip for these puppies.

All right, let's get our ingredients together for 12 of these bad boys. You'll need:


1 1/3 cups (or 200 grams) of all purpose flour
1 sachet bicarbonate of soda
A pinch of salt
1/2 teaspoon of ground cinnamon
Pinch of ground nutmeg
Pinch of mixed spices
3/4 of the can of canned pumpkin (in the UK, you can get Libby's at most stores now, often in the foreign foods section)
1/2 cup (or 110 grams) of granulated (caster) sugar
1/2 cup (or 88 grams) of dark brown sugar
1/2 cup (or 120ml) of vegetable oil
2 eggs

Directions:

1) Preheat your oven to 350 degrees or 180 degrees Celsius (gas mark 4).  Line your cupcake tin with your cupcake liners

2) Mix together your flour, bicarbonate of soda, cinnamon, salt, nutmeg and mixed spices.

3) In a separate bowl, mix together the pumpkin, brown sugar, caster/granulated sugar and vegetable oil. Crack in eggs on at a time, mixing well after each egg.

4) Pour the flour mixture into the pumpkin and sugar mixture in two batches, stirring well each time. Continue to stir the mixture until it is smooth.

5) Spoon the batter into each cupcake liner.

6) Bake for 16-24 minutes. Check on them after 16 minutes by putting a toothpick inside to see if it comes out clean. If it does, the cupcakes are reading.

7) Let cool completely before frosting.

Here are some pictures of my process just to make sure you're doing it right:









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