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

1. Pre-heat the oven to 180C.
2. Line a muffin tin with 12 paper liners.
3. In a bowl, add the oil, sugar, eggs, and vanilla extract, and beat all the ingredients together.
4. Add the pumpkin, raisins, and grated orange peel, and mix again.
5. Sift the flour with the baking powder and cinnamon and add to the mixture. Mix until smooth.
6. Divide the mixture into the paper liners and fill them 2/3 full.
7. Cook for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. To make the icing: beat the cream cheese with the sugar.
9. Spread the icing over the cupcakes and sprinkle with nuts.
10. Leave to rest in the refrigerator until the flavors infuse.
11. 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)