Pumpkin Cupcakes
- 3/4 cup sunflower oil
- 1 7/16 cups muscovado sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 13/16 cup pumpkin grated
- 7/8 cup raisins optional
- 1 orange
- 2 teaspoons ground cinnamon
- 1 5/8 cups flour
- 1 teaspoon baking powder
- 7/8 cup cream cheese
- 3/4 cup icing sugar
- nuts
- pecans
- Pre-heat the oven to 180C.
- Line a muffin tin with 12 paper liners.
- In a bowl, add the oil, sugar, eggs, and vanilla extract, and beat all the ingredients together.
- Add the pumpkin, raisins, and grated orange peel, and mix again.
- Sift the flour with the baking powder and cinnamon and add to the mixture. Mix until smooth.
- Divide the mixture into the paper liners and fill them 2/3 full.
- Cook for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- To make the icing: beat the cream cheese with the sugar.
- Spread the icing over the cupcakes and sprinkle with nuts.
- Leave to rest in the refrigerator until the flavors infuse.
- Serve at room temperature.
sunflower oil, muscovado sugar, eggs, vanilla, pumpkin, raisins, orange, ground cinnamon, flour, baking powder, cream cheese, icing sugar, nuts, pecans
Taken from www.yummly.com/recipe/Pumpkin-Cupcakes-561467 (may not work)