Recipe: Pumpkin cupcakes

Photography by Joluise

Many American pumpkin recipes ask for pre-cooked tinned pumpkins (squash). I don't like using tinned products (were I can avoid them) and we can't buy tinned cooked pumpkin in Australia anyway. So, I was very excited when I came across a recipe for cupcakes (by Jamie Oliver) that did not require any pre-cooked pumpkin. And best of all, I can use fresh left-over pumpkin in my fridge. 


You do need a food processor to make this recipe (thinking about it, you could grate the raw pumpkin), but everything is made in the processor - very quick and easy.

I made a couple of changes to the recipe. Firstly, the recipe says to keep the skins on the butternut pumpkin (squash), I removed mine. Secondly, I didn't have any walnuts, so I used sultanas instead. Worked just as well.  I made a version of the frosting (icing) using vanilla extract and not a vanilla pod. 


Link to recipe - this contains lots of photos and a wonderful step by step instructions - easy to follow:
http://www.jamieshomecookingskills.com.au/recipe.php?title=pumpkin-cupcakes-with-a-frosty-top



I would highly recommend this recipe - it was quick, easy and tasted great. 
Certainly will be made again.

Great for an afternoon tea, for supper in the evening or to pop into a lunchbox.

Comments

  1. mmmmm i love pumpkin in baked goods :-)

    ReplyDelete
    Replies
    1. I took the ones I made to work (as my husband doesn't eat sweet things) and they all loved them. Certainly will be making these again.

      Delete
  2. I love pumpkin scones... I imagine thse might be a little similar in flavour. :) Yum! :)

    ReplyDelete
    Replies
    1. Do you have to cook the pumpkin first? Because it goes in raw, these are super fast to make.

      Delete

Post a Comment

Popular posts from this blog

I wear skirts and dresses

Art Friday: Washing Day

The power of our homes

Art Friday: Views from a window

True restfulness

Idolising poverty