100 g self raising flour

1 tsp ground cinnamon

50 g caster sugar

25 g soft light brown sugar

50 g sultanas

100 g pumpkin puree (made by peeling and stewing chunks of pumpkin then blend until smooth)

1 large egg

50 g melted butter

50 g icing sugar

100 g cream cheese

Mix the flour, cinnamon, sugars and sultanas together in a large bowl.

Whisk the pumpkin purée and egg together then add to the dry ingredients with the melted butter, mix until combined and divide into 6 paper cases in a cupcake tin.

Bake for 15 mins until golden and risen and a skewer inserted comes out clean, remove from oven and lift onto a wire rack to cool.

To make the cream cheese frosting beat the softened butter with the icing sugar until you have a smooth, soft buttercream consistency.

Add the cream cheese and mix together until smooth, use the frosting to top the pumpkin cakes once they have totally cooled.

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