200g coarsely grated pumpkin or butternut squash flesh
grated zest 1 orange
2 tsp ground cinnamon
200g self-raising flour
1 tsp bicarbonate of soda
For the frosting
200g tub full-fat cream cheese
85g icing sugar
toasted chopped pecans to decorate (optional)
Prep:15 minsCook:25 mins
Heat oven to 180C/160C fan/gas 4.
Line a 12-hole muffin tray with paper
cases. Pour the oil into a large bowl and
add the sugar, eggs and vanilla. Beat
together, then add the grated pumpkin,
sultanas and orange zest.
Stir in the cinnamon, flour and
bicarbonate of soda, the mixture will be
quite wet. Spoon into the cases. Bake
for 25 mins until firm and springy to the
touch and a skewer inserted in the
centre of a cupcake comes out clean.
Cool completely on a wire rack. At this
stage you can freeze the cakes for 4 months.
To make the frosting, beat the cream
cheese and sugar together until smooth
then spread on top of the cupcakes.
Leave plain or decorate with toasted
pecans. Store in the fridge, but return to
room temperature to serve for the best
flavour and texture.