For Halloween or any time of the year these cupcakes are simply irresistible. Replacing sugar with honey, the addition of wholegrain flour, the grated fresh pumpkins are the elements that make these cupcakes super healthy. Not to mention the flavor…. rich and moist, and those chocolate drops melting in your mouth. Believe me! These cupcakes will become your family’s favorite.
Hands on: 10 minutes
Cooking time: 25 minutes
Serves: 12 cupcakes
¾ cup or 180ml or (6.0 fl.oz) vegetable oil
90 g or (3.2oz) honey
200gr (7.0 oz.) gratedpumpkin or pumpkin puree
grated zest of 1 orange
100 g (3.5 oz.) chocolate drops
200 g (7.0 oz.) wholegrain self-rising flour
1 ½ teaspoon baking soda
2 teaspoons ground cinnamon
For the cream cheese frosting
200 g (7.0 oz.) cream cheese
85 g (3.0 oz.) icing sugar
food colour (optional)
How to do it
Preheat oven to 150oC / 300oF.
Spray the muffin tins with bakers spray or coat well with butter and flour. Make sure to discard any excess flour from the tins after coating. Or line a 12-cup muffin pan with cupcake liners.
Beat the oil, sugar and eggs with a mixer until combined.
Add the grated pumpkin (or pumpkin puree), the orange zest and the chocolate drops. Beat another 30 seconds.
Add the flour, the baking soda and the cinnamon. Beat for 1 minute. The mixture should be quite thin.
Scoop the mixture into the prepared cupcake tins. Fill them about ⅔full.
Bake for 25 minutes (until a toothpick inserted in the middle comes out clean).
Remove from the oven and allow to cool completely.
For the frosting
Beat the cream cheese and sugar with a mixer, using the whisk attachment, until smooth. Add some liquid food colour if you like.
Spread over the cupcakes.
You can store the cupcakes in the freezer (do not add the topping) for 3-4 months.
Sprinkle with toasted hazelnuts or walnuts or almonds or chocolate truffle or whatever topping you like.
Serve them at room temperature.
You can replace the chocolate drops with raisins.
If you have all-purpose flour available no problem. Just add per cup 1 ½ teaspoon baking powder + ½ teaspoon salt.