Pumpkin Spice cupcakes are always a favourite at the shop - they're a total Autumn classic! A moist lightly-spiced sponge topped with tangy whipped cream cheese icing and toasted pumpkin seeds; you guys are going to love these, and they're soo easy to make! Soho bakery manager Dane's here to share the recipe with you guys and as always don't forget if you are baking these at home let us see how they come out using the hashtag #cupcakejemma. --------This recipe will make 12 - 15 cupcakes 225g Self-Raising Flour145g Caster Sugar145g Dark Brown Sugar1/2tsp Bicarbonate of Soda3/4 tsp Salt1.5 tsp Cinnamon3/4 tsp Nutmeg3/4 tsp Ginger603g/1.5 cups Canned Pumpkin185ml / 3/4 cup Veg Oil3 Large EggsCream Cheese Icing:125g Soft Unsalted Butter200g Full Fat Cream Cheese700g Icing Sugar, Sifted -------- BAKE AT HOME KITS AND MERCH!: http://cupcakejemma.com SUBSCRIBE FOR WEEKLY VIDS: https://www.youtube.com/user/CupcakeJemmaMORE CAKE: http://www.crumbsanddoilies.co.uk CHECK OUT DANE ON INSTAGRAM: @danepembertonMY INSTAGRAM: @cupcakejemma CAKESTAGRAM: @crumbsanddoilies