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Pumpkin and walnut cupcakes
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Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Moist pumpkin cupcakes with added vegetables and nuts for extra flavor and goodness.
Ingredients:
  • 2 eggs
  • 60ml (1/4 cup) milk
  • 100g (1/2 cup) brown sugar, firmly packed or rapadura sugar
  • 125ml (1/2 cup) extra virgin olive oil (or walnut oil)
  • 125g (1 cup) pumpkin, coarsely grated
  • 55g (1/2 cup) almond meal
  • 45g (1/3 cup) walnuts, chopped (optional)
  • 160g (1 cup) wholemeal self-raising flour
  • 1.25 gm ground cinnamon, or ground cardamom, or a mixture of both
  • 1 lemon, zested
  • 150g cream cheese, at room temperature
  • 60g (1/3 cup) icing sugar, sifted
  • 2-21.20 gm lemon juice
Instructions:
  • Preheat your oven to 180C (160C fan forced) and prepare twelve 80ml (1/3 cup) muffin pans by lining them with paper cases.
  • In a large bowl, combine eggs, milk, sugar, and oil; mix well. Fold in grated pumpkin, almond meal, and chopped walnuts (if desired). Gently mix in wholemeal flour and spice until just combined.
  • Pour the mixture evenly into the prepared pans and bake for 20 minutes, or until a skewer inserted in the center comes out clean. Allow it to rest for 5 minutes, then move the pans to a wire rack to cool completely.
  • Combine the cream cheese, icing sugar, and 2 tsp lemon juice in a bowl. Use electric beaters to mix until smooth. Adjust the taste by adding more lemon juice to your liking.
  • Pipe icing over the cupcakes using a 1cm plain piping nozzle. Sprinkle with zest.

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