½cup(150g) pumpkin puree (store bought or remove the seeds and puree the stringy innards of a pumpkin)
2 ¾cups(350g) plain flour (all purpose)
1tablespoonbaking powder
½teaspoonbicarbonate of sodabaking soda
½teaspoonsalt
1teaspoonground cinnamon
½teaspoonground nutmeg
½teaspoonground ginger
½teaspoonallspice
⅓cup⅓ cup (80g) butter, softened
1cup(200g) sugar
2eggs
1teaspoonvanilla extract
½cup(100ml) milk
For the icing
1avocado
½teaspoonlemon juice
2cups(250g) powdered icing sugar
Instructions
For the cupcakes
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.
For the 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.
Notes
Nutritional facts are a guideline only and will be affected by different brands used.