Melt the butter in the non-stick mould on the P5 programme for 5 minutes.
Whisk the eggs with the sugar in a mixing bowl, then add the flour, baking powder, ground almonds, a pinch of cinnamon and the melted butter. Fold in the pumpkin purée and smooth it out.
Pour the mixture into the indents and cook on the P2 programme for 20 minutes.
In a bowl, mix the icing sugar with the food colouring and a few drops of lemon juice. With a cooking brush, apply the icing onto the cooled cakes. Allow the icing to set for 15 minutes.
Melt the squares of chocolate in the non-stick mould on the P5 programme for 5 minutes.
Place the chocolate in a piping bag or piping cone for writing and design a spider’s web on each cake.