Pumpkin and walnut cupcakes

These cupcakes are particularly moist and delicious – the pumpkin flavour is barely noticeable. Add grated vegies and nuts for extra goodness.

Recipe «Pumpkin and walnut cupcakes» presented in category Recipes / Desserts, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 2 eggs, 60ml milk, 100g brown sugar, firmly packed or rapadura sugar, 125ml extra virgin olive oil, 125g pumpkin, coarsely grated , 55g almond meal, 45g walnuts, chopped, 160g wholemeal self-raising flour , 1/2 teaspoon ground cinnamon, or ground cardamom, or a mixture of both, 1 lemon, zested, 150g cream cheese, at room temperature, 60g icing sugar, sifted, 2-4 tsp lemon juice.

Ingredients:

• 2 eggs 
• 60ml milk 
• 100g brown sugar, firmly packed or rapadura sugar 
• 125ml extra virgin olive oil 
• 125g pumpkin, coarsely grated 
• 55g almond meal 
• 45g walnuts, chopped 
• 160g wholemeal self-raising flour 
• 1/2 teaspoon ground cinnamon, or ground cardamom, or a mixture of both 
• 1 lemon, zested 
• 150g cream cheese, at room temperature 
• 60g icing sugar, sifted 
• 2-4 tsp lemon juice 

Instructions

1. Preheat the oven to 180C/160C fan forced. Line twelve 80ml (1/3 cup) muffin pans with paper cases.
2. 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.
3. 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.
4. 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.
5. Use a piping bag fitted with a 1cm plain piping nozzle to pipe icing over the cupcakes. Sprinkle with zest.