1. 1

   Preheat the oven to 170°C/325°F/Gas 3. Line a 12-hole nonstick muffin tray with paper muffin cases.

   
   
2. 2

   Beat the eggs in a bowl with the sugar for a couple of minutes, then add the oil and vanilla extract. Fold in the flour and cinnamon, followed by the nuts, sultanas and pumpkin.

   
   
3. 3

   Divide the mixture between the paper cases. Bake in the centre of the preheated oven for 20–25 minutes. Remove and turn the cakes out onto a wire rack to cool.

   
   
4. 4

   To make the icing, sift the icing sugar into a bowl. Mix in the soft butter, cream cheese and orange juice and rind. Add a couple of drops of orange colouring so as to give a bright pumpkin colour.

   
   
5. 5

   When the cakes are cool, put some icing into a piping bag and pipe onto each cake. Pipe from top to bottom on either side of the cake, using a star nozzle. Then pipe from top to bottom two or three times again to fill in the middle, I used bat sprinkles to create the eyes and mouth.

   
   

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