Halloween Pumpkin Cupcakes
These mini pumpkin cupcakes, loaded with dried fruit, crunchy walnuts, fresh pumpkin and topped with a whipped coconut orange cream frosting make a perfect Halloween “treat” the whole family can enjoy.
Prep Time25 mins
Cook Time18 mins
Total Time43 mins
Servings: 10 people
For the cake mixture
- 6 tbsp of warm water
- 2 tbsp of ground flaxseed
- 1 cup of organic gluten free self-raising flour or regular self-raising if tolerated
- 1 tsp of gluten free baking powder
- 1 tsp of cinnamon
- 1 tsp of ground ginger
- 80 g raw pumpkin or winter squash, finely grated
- 1 tsp of vanilla extract
- 1/2 cup of ground almonds
- 1/2 cup of coconut sugar
- 1/2 cup of coconut oil, softened
- 1/2 cup of almond milk
- 1/3 cup of crushed walnuts
- 1/4 tsp of ground nutmeg
- 1/4 cups of pitted dates, roughly chopped
- 1/4 cup of sultanas (unsulphured)
- 1/8 tsp of ground cloves
- the juice of half a medium orange
For the frosting
- 1 cup of chilled coconut cream
- 1 tbsp of maple syrup
- 1 tbsp of fresh orange juice
Preheat the oven to 180°C/160°C fan assisted. Line a cup cake tray with 10 cupcake cases.
Sift the flour into a large mixing bowl and add the ground almonds, baking powder, cinnamon, ginger, cloves and nutmeg. Stir well to combine.
Add the flax to a small mixing bowl with the warm water and stir well. Set aside to gel, forming a flax ‘egg’.
Cream the coconut oil and coconut sugar together in a separate mixing bowl. Add in the flax mixture and stir until smooth.
Tip the wet ingredients into the dry mixture along with the grated pumpkin (or squash) and mix to combine.
Add the walnuts, dates and sultanas and stir well to combine.
Divide the cake batter evenly between the cupcake cases. Transfer to the oven to bake for 18 minutes or until golden and cooked through.
Whilst the cupcakes are baking, add the chilled coconut cream to a mixing bowl along with the maple syrup and orange juice. Whisk together for a minute or two until smooth and fluffy. Return to the fridge to chill until ready to use.
Allow the cakes to cool completely then decorate with the coconut orange frosting to serve.
Notes: For vegetarian – coconut oil can be swapped directly for butter. 2 eggs can be used in place of flax ‘egg’.
Allergens: nuts. CNM recommends the use of organic ingredients. Recipe by Emma Carter.