This is a good food recipe for pumpkin cupcakes. I think method-wise and taste wise they are quite muffin-like so have renamed them! Tis was the second time I’ve made them; made them 2 years ago but then last year the pumpkin was rubbish and couldn’t make any! This year we used the scrapings from the pumpkin which meant it was kind of pre-grated which was handy. On the website loads of people went on about drying out the pumpkin but this seemed totally unnecessary with the pumpkin we had. The cakes turn out deliciously spiced, seasonal and moist, and were easy enough to make with Samantha, who turns out to be a great little baker! The original recipe includes sultanas, 100g, but I don’t think they’re necessary, I like them plainer)
175g light muscovado sugar (quite a fudgy texture so you really need this sugar I think)
1 tsp vanilla extract
200g grated pumpkin/ squash
Grated zest of 1 orange (I used quite an old lemon, think the original would be nicer)
2 tsp cinnamon
200g sr flour
1 tsp bicarbonate of soda
Beat together the oil, sugar, eggs and vanilla
Add the pumpkin, orange zest and sultanas if you’re using them
Stir in the flour, cinnamon and bicarb. I didn’t stir too much because of my theory of them being like muffins. The mixture is very wet
Spoon into a lined muffin tin (makes 12)
Bake for about 25 mins at 180. When ready they are firm and springy and a skewer comes out clean
Icing-wise, a cream cheese based icing, like you’d use for a carrot cake, would be delicious. I just used a basic water icing. I actually didn’t think the cakes needed icing but that is Samantha’s favourite bit! We decorated them with chocolate raisins, which was all we had but actually worked well. The recipe suggested decorating them with pecan nuts.
I will definitely make these after Halloween in the future, they are a lovely seasonal treat!