• First, wash the pumpkin well and roast it with the skin on—this preserves the flavor and keeps it nice and tender.
• Wash the pumpkin and roast at 170°C (340°F), keeping the skin on, until the flesh is soft.

  Tip: choose a dense pumpkin variety (Delica or Butternut) and roast with the skin to retain moisture and boost flavor.
• Once cooked, scoop out the needed amount and press it through a sieve to obtain a smooth, fine purée. This keeps the cupcake crumb soft and even (fewer holes).

  If the purée seems watery, dry it briefly in a pan or in the oven to avoid an overly wet batter.
• Meanwhile, in a stand mixer, beat the butter with the sugar and aromatics using the paddle until pale and well aerated.

  Tip: the butter should be soft but not melted—press it with a finger: if it yields slightly without collapsing, it’s ready.
• Add the salt, then add the eggs a little at a time, letting them fully incorporate.
• Fold in the lukewarm pumpkin purée and mix carefully.
• Sift together the flour, starch (or corn starch), and baking powder, then add to the batter with a spatula. You should have a smooth, soft batter that isn’t too wet. If the purée is watery, add a few grams of flour to correct the consistency.

  Use the milk to adjust the texture if the batter feels too thick.
• Transfer the batter to a piping bag and fill liners to 3/4. Bake at 170°C (340°F) for about 20 minutes, until golden and nicely risen.

  Tip: use good-quality, slightly thicker liners—they help retain moisture and promote even baking.
• Remove from the oven and let cool completely.

LET'S PREPARE THE FROSTING

• For the frosting, beat the cream cheese with the softened butter until smooth and uniform.
• Add the powdered sugar and vanilla, then whip for 10–15 minutes until the frosting is fluffy and airy.

  Tip: for a neater look, chill the frosting 10–15 minutes before piping.
• Frost the cooled cupcakes with a star tip, or dip the tops directly into the frosting for a rustic finish.
• Optionally, finish with orange sprinkles or chopped toasted nuts, or a drizzle of caramel.
• Store cupcakes in the fridge if making ahead, but bring them to room temperature for 20–30 minutes before serving so the aromas bloom.