Pumpkin Cupcakes

I have quite a bit of pumpkin this year, after making the usual pumpkin pie, pumpkin bread and pumpkin soup, I made cake! These go beautifully with cream cheese icing.

This recipe makes about 9 cupcakes (this does depend on the size of your cupcake cases, I hadn’t realised just how the cases differed in size).

You Will Need:

  • 125g Brown Sugar
  • 100g Pumpkin Puree
  • 50ml Vegetable Oil
  • 1 Egg
  • 125g Self Raising Flour
  • 1tsp Bicarbonate of Soda
  • ½ tsp Cinnamon
  • ½ tsp Mixed Spice

Cream Cheese Icing:

  • 50g Butter
  • 200g Icing sugar
  • 60g Cream cheese
  • 1 tsp Vanilla essence

Method:

  • Arrange 9 cupcake cases in your bun tray (always have a few spares in case you have the smaller cases and need more, if you have larger cases you may not need as many).
  • Pre heat the oven to 180 degrees C.
  • Mix together the sugar, the pumpkin puree and oil.
  • Add the egg and blend in well.
  • Sift in the flour, bicarbonate of soda, cinnamon and mixed spice and fold through gently until well incorporated and there are no lumps.
  • The mixture will be quite runny.
  • Fill each case so they are about ¾ full (or a good centimetre from the top) and bake for about 15mins until soft and springy to touch.
  • Allow to cool and enjoy.

If you wish you can decorate with a cream cheese Icing:

  • Simply put all the ingredients into your mixing bowl and beat until blended.
  • I piped my icing, but rustic is good too and uses less icing per cake.

One thought on “Pumpkin Cupcakes

  1. Pingback: Pumpkin Cupcakes — rosehartsweets.com | homethoughtsfromabroad626

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