Pumpkin Cupcakes

Name: Pumpkin Cupcakes
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup sunflower oil; 1 dry pint muscovado sugar; 3 large eggs; 1 teaspoon vanilla extract; 13/16 cup pumpkin grated; 7/8 cup raisins optional; 1 orange; 2 teaspoons ground cinnamon; 1 dry pint flour; 1 teaspoon baking powder; 7/8 cup cream cheese; 3/4 cup icing sugar; nuts; pecans

La Cocina de Babel

14Ingredients

1250Calories

45Minutes

Topped with a delicious cream cheese frosting, these pumpkin cupcakes are filled with the flavors of fall. Made with grated pumpkin, as opposed to pumpkin puree, these cupcakes are reminiscent to carrot cake. Raisins, orange zest, and cinnamon add warmth and luxurious flavor to these pumpkin cupcakes. Bake time is 20 to 25 minutes. Put into the refrigerator after baking and icing to encourage the release of all the flavors.

Ingredients

servings:

175 milliliters sunflower oil
175 grams muscovado sugar
3 large eggs
1 teaspoon vanilla extract
200 grams pumpkin (grated)
100 grams raisins (optional)
1 orange
2 teaspoons ground cinnamon
200 grams flour
1 teaspoon baking powder
200 grams cream cheese
85 grams icing sugar
nuts
pecans

Directions

Pre-heat the oven to 180C.
Line a muffin tin with 12 paper liners.
In a bowl, add the oil, sugar, eggs, and vanilla extract, and beat all the ingredients together.
Add the pumpkin, raisins, and grated orange peel, and mix again.
Sift the flour with the baking powder and cinnamon and add to the mixture. Mix until smooth.
Divide the mixture into the paper liners and fill them 2/3 full.
Cook for 20–25 minutes or until a toothpick inserted in the center comes out clean.
To make the icing: beat the cream cheese with the sugar.
Spread the icing over the cupcakes and sprinkle with nuts.
Leave to rest in the refrigerator until the flavors infuse.
Serve at room temperature.

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