Quick recipe!! These Pumpkin Spice cupcakes were probably the quickest thing I’ve ever made. Took me about an hour all up, from prepping the pumpkin to taking the photo for Instagram.
I did make up the recipe on the spot though so I hope the measurements are correct. I mostly based it on consistency and taste. So if it’s too dry just add a bit more milk or if it’s too runny add a bit more flour. Taste a little bit to see if you want more sugar and things like that.
Back in the day no one really measured things it was just based on feel and taste I find it really liberating to cook this way. Although sometimes things fail, that’s what teaches you what not to do and make you a better cook in the long run. So keep learning and experimenting and I hope you enjoy this recipe.
- 1& 1/2 cups grated raw pumpkin, loosely packed*
- 2 eggs
- 1 cup milk
- 1/3 cup oil**
- 1/4 teaspoon Vanilla Extract
- 4 tablespoons coconut sugar plus a bit extra to sprinkle on top
- 1&1/2 cups Almond meal
- 1/2 cup Tapioca starch
- 2 teaspoon baking powder
- 1/4 teaspoon Allspice
- 1/4 teaspoon nutmeg***
- 1/2 cup whole meal wheat self-raising flour****
- Grate the pumpkin, set aside and Preheat the Oven to 180°C and line a regularly sized muffin tray with cupcake cases. Grease with cooking oil spray.
- Add eggs, milk, Oil, vanilla and sugar to a bowl and whisk until combined.
- In a separate bowl, Add the almond meal, tapioca starch, baking powder and spices and stir to combine.
- Add the wet ingredients to the dry ingredients and gently fold until just combined. Avoid over mixing as it may not rise well when baked.
- Add the pumpkin to the mixture and gently fold again to combine.
- Check the consistency and add in the flour if needed. You can adjust the half cup to add in more or less if needed. Also taste a small amount to see if you need to add more sugar.
- divide into the muffin tray until the cupcake cases are about 3/4 full. If there is extra batter like mine you can just grease any cake container and make a bonus cake.
- place in the oven and cook for about 12 – 15 mins or until golden brown or until a skewer comes out clean when pierced into the centre of the cupcake.
- Let cool on a wire rack and serve.
*I used grated raw pumpkin for this recipe rather than cooked and mashed pumpkin because it retains more of the fibre content and gives the cake more structure.
** I used sunflower oil but any oil should do like canola, peanut or even olive oil. If using Olive oil make sure that it is not extra virgin because it will give the cake a strong Olive flavour.
***I like to grate my Nutmeg fresh from the seed so it may have been less than 1/4 tsp. I know a lot of people don’t like nutmeg or allspice so feel free to replace with cinnamon or just vanilla.
****I wasn’t intending on using wheat flour in this recipe to keep the protein content high but I needed to balance the consistency so I added a bit into the mix. I also used self-raising flour so that I didn’t need to add more baking powder to the recipe
Hope you give this recipe a go and if you like it let me know.