Preheat the oven to 180 C and line a muffin tin with the muffin papers of your choice. Pour the oil into a large bowl and add the sugar, eggs and vanilla to it. Whisk this well, add the pureed pumpkin, cranberries and orangezest.
Stir the cinnamon, cardamom, anisseeds, flour (both types. sieve this before doing that as the chestnut flour tends to have little lumps in it) and baking soda. Mix it and than scoop into your muffin tins. Don't fill all the way to the edge but leave a little space for it to rise.
Bake the cupcakes in about 25 minutes or until a wooden skewer comes out clean when you stick it in the middle. Remove from the oven and leave to cool completely while you make your butter creme.
Vanill botercream
Sift the flour and put this together with the milk in a small saucepan. Stir everything well until it is smooth. Put your saucepan on the heat and keep stirring. It will thicken quickly but keep stirring for about a minute or five. Once it cooks you turn the heat down. It should be ready when a small skewer will stay upright in the mixture. Than you know it is good to go.
Put into a bowl and cover with plastic wrap. Leave to cool to roomtemperature.
In the meantime whisk the butter in another bowl until fluffy. Add the icing sugar (be careful as it will dust the whole kitchen!) and the vanilla extract and mix everything well together.
As soon as your mixture is cooled off add it to the butter. Mix it well for another five minutes and put the bowl back in the fridge for half an hour. After that it will be ready to be piped.