The pumpkin flavour of these is very subtle, so even if someone in your family is not keen on pumpkin, they’ll probably still happily eat them (shhhh!). They’re dead simple to make and wonderfully healthy – a delicious, guilt-free snack.
- 2 eggs
- 3 tablespoons milk
- 95 g (1/2 cup) rapadura or brown sugar (or coconut sugar)
- 125 ml (1/2 cup) macadamia oil or olive oil
- 155 g (1 cup) grated pumpkin
- 55 g (1/2 cup) ground almonds (almond meal)
- 40 g (1/3 cup) chopped walnuts (optional)
- 150 g (1 cup) wholemeal self-raising flour
- ½ teaspoon ground cinnamon
- Preheat the oven to 180C. Line 12 x 80ml (1/3 cup) muffin holes with paper or silicone cases.
- Whisk together the eggs, milk, sugar and oil. Stir in the pumpkin, almonds and walnut (if using). Add the flour and cinnamon, and stir until combined.
- Divide the mixture between the cupcake cases and bake for about 20 minutes or until a skewer inserted into the centre comes out clean. Leave in the tin for 5 minutes, then transfer to a wire rack to cool.
If you don’t use the walnuts, the mixture will make 11 cupcakes or 12 smaller cupcakes.