This week’s recipe is a personal favourite. A take on carrot cake, this beautifully moist and healthy cake will leave you with a craving for more.
Pumpkin Bundt Cupcakes- Makes 12
(In brackets are the alternative ingredients to use if you would like to adapt this recipe to be suitable for vegans)
1 medium cooking pumpkin
150g Margarine (OR Coconut Oil)
150g Light Brown Sugar
2 eggs (OR 2 tbsp Flaxseed mixed with 6 tbsp Water)
150g Self-Raising flour
1 tsp Baking Powder
2 tsp Cinnamon
2 tsp Ginger
1 tsp Mixed Allspice
- Chop and dice the pumpkin, removing the skin and seeds. Add to a pan and boil for 20-40 minutes with water until completely soft, and the chunks break easily when poked with a fork.
- Drain completely, mash until it is a puree consistency then leave to cool.
- Grease a 12-hole mini bundt tin with oil, then add a dusting of flour and tap it out.
- (Make the flax mix by mixing together the flax and water and leaving it to thicken for 10 minutes if using flax rather than eggs.)
- In a large bowl, beat the margarine until smooth, then add in the sugar and beat until smooth.
- In a separate bowl mix together the flour, baking powder and all the spices.
- Beat in half of the egg (or flax-mix), until combined, then sieve in 2-3 tbsp of the flour mix and stir to combine.
- Beat in the second half of the egg (or flax-mix) then sieve in the remaining flour mix, combining it all together to form a batter.
- Once the pumpkin has cooled, add it to the batter stirring in one tbsp at a time to incorporate it slowly. It is not necessary to use all the pumpkin, but use at least ¾.
- Bake in the oven for 25-30 minutes until cooked. Move to a wire rack to cool completely.
- Drizzle with simple royal icing, 150g powdered sugar with 3-4 tbsp of water added to make into a paste.
TOP TIP: At Halloween you can decorate instead with orange-coloured icing to look like pumpkins.
I hope you enjoy making these, and that you fall in love with the beautiful taste of them!
Until next time, Claudia 🙂