Fiery Pumpkin Bread-Cake (GF)

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1. Start by chopping up the pumpkin into small cubes of about 1-2cm³. Place in a saucepan with 1.5cups of water. Cover and place on a high heat. Bring to a boil and let cook for 10-15 minutes, until the cubes soften. Drain the excess water and lower the heat to medium. Continue to cook the pumpkin until completely soft. When you stir it with a wooden spoon they should fall apart effortlessly. Continue cooking until the pumpkin takes on the consistency of baby food, use a potato masher to get it all nice and smoooooooth then let it cool completely.
2. Next we’re going to prepare the dry ingredients by sifting the white rice flour, the tapioca flour, the baking powder, the yeast, the ground ginger, the nutmeg, the cayenne pepper, the pinch of salt, and the ground cinnamon into a bowl. Also take this opportunity to sift the brown sugar as it often forms clumps, and we don’t want that. Nuh-uh.
3. Now to start that actual cake making.*squeal* Place the butter in a large mixing bowl with the honey and whisk together until the butter is soft and fluffy. Add the sifted brown sugar (or even sift it again) and one of the eggs to the fluffy butter, and whisk together until mixture has lightened in colour and thoroughly mixed together. Add the other two eggs one by one, whisking well between each addition. This is the best opportunity to add air to the cake. This is also the best time to sing Whip It (nope, not sorry).
4. Sift those dry ingredients we prepared earlier into the large mixing bowl. This is the second opportunity to add air and therefore fluffiness to the cake. Stir together with a metal spoon.
5. Stir in the condensed milk, then add the cooled pumpkin purée and watch as it all turns bright orange! Then you can finally add the dark chocolate chips and the chopped walnuts to the mixture, and stir together - making sure everything is combined and nothing stays stuck to the bottom.
6. Pour the mixture into a 24cm loaf pan and place in an oven that has been pre-heated to 180°C for 50minutes, or until a skewer comes out clean. This also works as cupcakes if you want to make 24 individual cakes, just remember they’re smaller so they only take about 20 minutes to cook.
7. Let the cake cool slightly, remove from the pan and then let cool completely.

Enjoy this scrumptious delight that's so perfect for autumn (or fall even, if you're from that part of the world. Please note that if it's not autumn/fall where you are, this still tastes amazing. As long as your pumpkin is ripe. Maybe this works with tinned stuff, somebody try that out and get back to me. Thanks, I'll stop rambling now) on its own, with some fresh cream, some ice cream, more chocolate, or whatever takes your fancy.

Check out this Instructable for how to make the spiders: https://www.instructables.com/id/Scary-ok-cute-spider-pumpkin-cupcakes/