Ingredients
⅓ cup extra virgin olive oil
⅓ cup maple syrup
2 eggs
1 cup pumpkin puree
¼ cup milk
1 tsp baking soda
1 tsp vanilla extract
1 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
¼ tsp allspice
1 pinch Salt
2 cups wholemeal plain flour
60g light creamed cheese
20g butter
softened
a few Orange food colouring
12 Pretzel twigs
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 24 mini muffin tray
- 1 medium bowl
- 1 whisk
- 1 bamboo skewer
- 1 wire rack
- 1 butter knife
Instructions
- Preheat the oven to 170 degrees C. Grease a 24 mini muffin tray with butter.
- In a medium bowl, beat together the olive oil and maple syrup with a whisk, then beat in the eggs. Mix in the pumpkin puree, milk, baking soda, vanilla extract, cinnamon, ginger, nutmeg, allspice and a pinch of salt.
- Add the flour and stir through until just mixed, don’t over mix.
- Distribute the mixture between 24 mini muffin holes. Bake for 20-25 minutes or until the top is golden and when a bamboo skewer inserted into a cupcake comes out clean.
- Remove the cupcakes to a wire rack and cool completely.
- To make the icing, beat together creamed cheese, butter. Add a few drops of food colour and mix, continue to add drops of colour and mixing until you have a pumpkin orange colour.
- Smear a heaped tablespoon of icing onto cooled cupcake with a butter knife and smooth out. Use the back edge of the knife to create 6 grooves from the middle of the cupcake to make the pumpkin look. Stick a pretzel twig into the middle of each cupcake to make the stalk of the pumpkin.
