Spiced Pumpkin Cupcakes

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Spiced Pumpkin Cupcakes

Posted on
in Recipes, Baked & Sweets, Utility Categories, Submit

These cute little pumpkin cakes were the fortuitous result of a winter marrow glut. They taste like all the good things about winter – cosy and comforting, but a little moist, and with the sweet aroma of spices.

Makes 12 little cakes

Pumpkin Cupcakes

  • 1¾ cups spelt flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • ½ cup melted coconut oil, or other oil
  • 2 eggs
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla
  • 1 cup pumpkin puree (I used left over roast pumpkin)
  • 1/3 cup raisins, cocoa nibs or dark chocolate chips (optional)
  • 1/2 cup flaked almonds or pecan pieces (optional)

Coconut maple icing

  • 1 can full-fat coconut cream, refrigerated overnight and any liquid discarded
  • 1 tablespoon maple syrup
  • cinnamon

Heat oven to 180*C.

In a large mixing bowl, mix together all dry ingredients.

In a separate bowl, whisk together coconut oil, eggs, maple syrup and vanilla.

Make a well in the dry ingredients and add wet mixture, pumpkin puree, raisins or chocolate chips, and nuts. Mix gently until just combined.

Bake for 15-20 minutes, then allow to cool completely before icing.

For the icing, whisk together the coconut cream, maple syrup and cinnamon, the spread liberally over cakes.