Pumpkin cupcakes – I thought I would do something themed for Halloween so no one misses out, even if it is kind of healthy. I tried to make scary – blood red icing, but it turned out purple. I used blueberries, I think you would have more luck with beetroot.
This recipe is adapted from Simon & Alison Holst’s Pumpkin Loaf in Meals Without Meat
1 cup of pumpkin purée
100 grams of butter
1 1/2 cups soft brown sugar
2 cups wholemeal flour (I use organic stone ground)
4 tsp baking powder
1 tsp of cinnamon
1/2 tsp mixed spice
1 tsp of ginger
To make pumpkin purée boil the pumpkin pieces in lightly salted water, then purée in a food processor or press through a sieve.
Cream butter and sugar, add the eggs and beat well, then stir in the puréed pumpkin. Sift the dry ingredients together. Combine all the ingredients together fold in gently.
Spoon mixture into a lined muffin tin. Bake at 180˚ for 20 minutes.
100 grams cream cheese
25 grams butter
1 cup icing sugar
1/8 cup maple syrup
10 blueberries or strawberries for colour
pulse with stick blender until smooth. chill in fridge until stiff, then ice.
Cream butter and sugar
Add eggs and make sure they are beaten in well at a high speed.
purée your 1 cup of chilled pumpkin and add it to the mixture.
Add the remaining ingredients and fold in gently until just mixed. The mix is quite dry and sticky.
distribute evenly between the 12 cupcake patties.
Bake at 180˚ for 20 minutes.