Spiced pumpkin cupcakes

Cook the pumpkin in a pan of boiling, salted water for 5-6 minutes until tender to the point of a knife. Drain and mash then tip into a bowl; set aside to cool a little. Preheat the oven to 160˚C, gas mark 3. Line a 12-hole muffin tin with cupcake cases. Use the same pan to gently heat the butter and sugar until melted and combined, then stir this into the cooled pumpkin mash.

In a large bowl, stir together the flour, baking powder, cinnamon, mixed spice and a pinch of salt. Use a wooden spoon to beat in the pumpkin mixture, then add the eggs and milk; mix until fully combined. Divide among the cupcake cases, then bake in the centre of the oven for 40-45 minutes, until risen and firm. Lift onto a wire rack to cool completely.

To make the icing, use electric beaters to beat the butter in a bowl until light and fluffy. Add the soft cheese and beat again for a few seconds until combined (be careful not to over-whip as the cheese will become too wet). Sift over the icing sugar, then beat until just incorporated. Fold through the marshmallow fluff.

To turn the cupcakes into ghosts, carefully peel away the cases then turn the cupcakes upside down. Use a palette knife to spread the icing into a rough cone shape over each one, pulling the knife vertically up and away at the top to create a peak. Finish with 2 edible eyes dotted onto each, 1/3 of the way down the icing.