• For the cupcakes, preheat oven to 180°C. Place 12 cupcake cases in a muffin tin.

• Mix ground flaxseed and water in a small bowl and set aside for a few minutes, to thicken.

• To make pumpkin purée, chop pumpkin and remove skin. Weigh out 450g. Microwave in a covered bowl for about 10 minutes, until soft enough that you can mash it easily with a fork.

• In a large bowl, whisk together pumpkin purée, rice bran oil, sugar and flaxseed mixture until smooth. Then add sifted flour, baking powder, baking soda, cinnamon, nutmeg, allspice and both salts to the wet ingredients. Stir with a wooden spoon until all ingredients are combined and mixture is smooth.

• Divide mixture among the cupcake cases. Bake for 20–25 minutes until a skewer/toothpick poked in comes out clean.

• Transfer to a wire rack and let cool completely before frosting.

• For the cream cheese frosting, combine softened butter and cream cheese in a mixer. Beat until creamy and well combined.

• Add vanilla extract/essence and stir to combine.

• With mixer on low, gradually add icing sugar until completely combined. If it’s still a little loose, add a bit of extra icing sugar to stiffen to piping consistency.

• Voila! You’re ready to frost, baby! Apply frosting to cupcakes with a piping bag. See YT vids for 'how-to' & inspo!

• Lightly dust some cinnamon over the top of the frosting to decorate.