These pumpkin cupcakes are a great way to use up pumpkin flesh. You can even use the stringy guts from the inside of a carving pumpkin! I’ve topped them with a ghoulish green avocado frosting.
These cupcakes make use of the stringy pumpkin ‘guts’ or pulp left over from carving the Halloween pumpkin. I’m nearly as obsessed by reducing food waste as I am with creating vegetable cakes. I write a monthly column about using up food, called Taste Not Waste, for Vegetarian Living magazine, and I’m always looking at ways to reduce the amount of food that hits my compost bin. So, I just had to do something with all of the stringy, gooey innards of our Halloween pumpkin.
The kids had a great time picking out the seeds (to roast later) before I pureed the raw pulp for this recipe. I had a slightly less enjoyable time picking rogue pumpkin guts off of the floor, out of their hair and from their jumpers. Nothing to do with the pureeing – everything to do with my very excitable kids.
Lightly spiced, these pumpkin cakes are topped with a ghoulishly green avocado icing – a slightly healthier take on buttercream.
Get the recipe!
- 150g (1/2 cup) pumpkin puree (store bought or remove the seeds and puree the stringy innards of a pumpkin)
- 350g (2¾ cups) plain flour
- 1 tablespoon baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon allspice
- 80g (1/3 cup) unsalted butter, softened
- 200g (1 cup) sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 100ml (1/2 cup) whole full fat milk
- 1 avocado
- ½ teaspoon lemon juice
- 250g (2 cups) powdered icing sugar
- Preheat oven to 170C/325F. Line a muffin tray with baking cases.
- Puree either cooked pumpkin, the raw insides of a carving pumpkin (remove seeds) or use tinned pumpkin puree. Set aside.
- Stir together the flour, baking powder, bicarb of soda, salt and spices.
- Cream the butter and sugar together until pale and smooth. Beat in the eggs one at a time and them beat in the pumpkin and vanilla.
- Alternate adding the dry ingredients and milk into the wet mixture, in thirds.
- Spoon the batter into the muffin cases ¾ full. Bake for 20-25 minutes or until an inserted skewer comes out clean. Cool in the tins for 10 minutes and then transfer to a wire rack to cool completely before icing.
- Puree the avocado flesh with a hand held blender until smooth. Stir in the lemon juice.
- Sift the icing sugar, a bit at a time and blend until thick. Store in the refrigerator until ready to use.
Try some of my other pumpkin recipes: