It seems that an increasing number of my posts now start with “So I’ve been a terrible blogger…”, doesn’t it? What can I say? I want to say I blame Instagram (where I post very regularly), but truth be told, Instagram can probably only be held partly accountable for the lack of posts. After all, it is me who decides whether or not I want to whip out my camera to take photos of the food I make/if I measure out my ingredients!
Despite a rather sizeable backlog, I thought I would post the recipe for these spiced pumpkin cupcakes which I made fairly recently (i.e. within the last month, as opposed to last year). I suspect some of you may have some leftover pumpkin puree from Thanksgiving, so what better way to use it than in a delicious not-too-sweet treat?
I adapted Aran’s recipe for beetroot and poppy seed cupcakes to make these. And by the way, if you have yet to try Aran’s original recipe – please do! I’ve made them countless times now, and everyone always loves them. I’ve even tried making banana cupcakes using her recipe as a starting point. 🙂
Another plus is that these little babies are gluten free (though you can easily make them with normal all purpose flour). Interestingly, I have found that using gluten free flours seems to enhance the texture of cakes/cupcakes – not sure if I’m the only one who feels this way?
I use a fair bit of spices in these cupcakes, but you can always use more/less depending on how ‘spiced’ you want these cupcakes to be. You may also add some chopped walnuts or pecans to the cupcake batter if you wish.
Alternatively, you can whip up a quick cream cheese frosting to top these cupcakes – I usually whisk together 200g cream cheese, 100g softened butter, 3/4 cup icing sugar and 1 teaspoon vanilla extract. I then add a teaspoon of lemon juice at the very end.
- 1/4 cup pumpkin puree
- 1/2 cup coconut milk
- 1 teaspoon lemon juice
- 3/4 cup brown rice flour (you may use normal all-purpose flour if you wish)
- 1/2 cup ground almonds
- 1 teaspoon allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 egg
- 1/4 cup brown sugar
- 1/4 cup corn oil (or any other flavourless oil)
- Demerara sugar, for sprinkling (optional)
1. Preheat your oven to 180’C.
2. In a small bowl, mix the coconut milk with the lemon juice. Leave to stand for 5 minutes.
3. Sieve the brown rice flour, allspice, ground cinnamon, ground ginger, baking powder, baking soda and salt into a medium sized bowl. I usually don’t sieve my ground almonds, because they usually aren’t ground finely enough to easily pass through the sieve.
4. Add the pumpkin puree, egg, sugar, coconut milk mixture and corn oil into the bowl of your stand mixer. Mix with the paddle attachment, until it forms a nice smooth paste (this should take only 1-2 minutes). You can also do this with a handheld whisk or a spatula if you don’t want to use/don’t have a stand mixer.
5. Add the sieved dry ingredients (and the ground almonds) to the wet pumpkin mix. Mix until the batter is just combined.
6. Scoop the batter into cupcake tins. If you wish, you may sprinkle some demerara sugar on top of the batter – this will give you a nice crunchy cupcake topping.
7. Bake the cupcakes for 15-18 minutes until cooked. A toothpick inserted into the center of the cupcakes should come out clean.
8. Leave to cool slightly on wire racks, then eat!