- 175ml sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 175g light muscovado sugar
- 3 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 tsp vanilla extract
- 200g coarsely grated pumpkin or butternut squash flesh
Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…
- 100g sultanas
- grated zest 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 2 tsp ground cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 200g self-raising flour
- 1 tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
For the frosting
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.
If the flesh of your pumpkin is quite wet when grated, give it a good squeeze before using it.