These cupcakes are particularly moist and delicious – the pumpkin flavour is barely noticeable. Add grated vegies and nuts for extra goodness.
- Preheat the oven to 180C/160C fan forced. Line twelve 80ml (1/3 cup) muffin pans with paper cases.
- Whisk together the eggs, milk, sugar and oil in a large bowl. Stir in the grated pumpkin, almond meal and chopped walnuts, if using. Add the wholemeal flour and spice and stir until just combined.
- Divide the mixture among the prepared pans and bake for 20 minutes or until a skewer inserted in the centre comes out clean. Set aside for 5 minutes, then transfer to a wire rack to cool completely.
- For the icing, use electric beaters to beat the cream cheese, icing sugar and 2 tsp of the lemon juice in a bowl until well combined and smooth. Add the remaining lemon juice until smooth and to taste.
- Use a piping bag fitted with a 1cm plain piping nozzle to pipe icing over the cupcakes. Sprinkle with zest.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set