Preheat the oven at 350°F (180°C) and line two cupcakes holes with liners or grease two cupcakes cups.
In a medium bowl and with a whisk, combine the flour, baking powder, bicarbonate of soda, cinnamon and all-spice. Set aside.
In a second bowl, whisk the golden syrup, pumpkin purée, egg, brown sugar and vanilla until incorporated and smooth.
Fold the dry ingredients in the wet ingredients. Whisk gently, just until incorporated. Make sure you don't have any lumps made with the pumpkin purée.
Fill the two cupcakes liners equally and bake for 11 to 13 minutes. You don't want to overbake them if you want your fudgy texture! They are still baking for a few minutes after you removed them from the oven.
When completely cooled, cut the 'cupcakes' in half. Use three (or four if you wish) of the circles and create your tower by spreading the filling of your choice between them. Make sure they stick well together.
To ensure you have a beautiful tower, allow it to chill in the fridge for about 30 minutes.
*How to add 1/6 egg: crack an egg above a small container, beat the egg with a fork and then carefully fold the amount of egg you need with a spoon or a fork. That way the egg you don't use can be kept in the container in the fridge for another use .
**Store in the fridge for at least one week. Depends on your filling.