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In a medium sized bowl, sift together the flour, spices and bicarb and set aside.
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Cream together the dairy free spread and caster sugar, once smooth add in the golden syrup and mix well.
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Crack in one egg and beat with a wooden spoon, then fold in half the flour and spice mix, beat and repeat until both eggs and all the flour mix as been beat in.
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Fold in the pumpkin puree.
NB: At halloween time you can either buy pumpkin puree in a can or, as I prefer make it yourself. Deseed, peel and chop up the pumpkin flesh, place in a pan of water and boil for about 30-40 mins until the pumpkin is soft. Place in a blender and blend until smooth. A large pumpkin makes between 1.5 and 3kg of pumpkin puree. You can freeze the puree too.
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Line a cupcake tin with paper cupcake cases and fill until 3/4 full. You should get about 18 out of the mix.
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Bake in the oven on gas mark 5/190c for about 20 mins or until golden.
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Remove from the oven and allow to cool, then top with frosting.
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To make the pumpkin spices buttercream frosting, cream together the dairy free spread and icing sugar, beat in one and a half tablespoon of pumpkin puree and the spices. Drop some of the buttercream on top of the cupcakes, or pipe if you wish!
