Mike's Pumpkin Cupcakes

clock 20 minutes + 20 minutes bowl Serves 12

Ingredients

  • 1 tsp baking powder
  • ¾ cup plain flour
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • ½ cup raw sugar
  • 2 free range eggs
  • ½ cup vegetable oil
  • 2 cups pumpkin, grated
  • ½ cup nuts, chopped (can be walnuts or hazelnuts)
  • 2 Tbsp raisins
  • 2 Tbsp pumpkin seeds for decoration
  • Icing
  • 1 lemon, juiced
  • 100g cream cheese, softened
  • 1 Tbsp butter, softened
  • 2 Tbsp icing sugar
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Method

  • 1. Preheat oven to 190ºC (170ºC fan-forced)Combine all dry ingredients in a large bowl. Add eggs and oil and mix until just combined.

  • 2. Fold in pumpkin, nuts and raisins. Divide mix evenly between lightly greased cupcake moulds or muffin tins. Bake for 20-25 minutes. Allow to cool in tin for 5 minutes then turn out onto wire racks.

  • 3. To make the icing, beat together lemon juice, cream cheese and butter. Add sugar and continue to beat until smooth. Spoon 1 tablespoon of icing over each. Ice when cupcakes are completely cool, and decorate with pumpkin seeds.

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