It’s been a long time since I’ve posted any recipes on my website. Time is short and sometimes, I feel like I have too many commitments. Don’t get me wrong, I have been cooking, baking and spending a lot of quality time in the kitchen regardless. But blogging about baking is an entirely different sort of commitment in itself. I love a good homemade pumpkin pie. I love the combination of spices used to make pumpkin pie. Its aromatic, it’s homely, it’s comforting and most of all adds an extra dimension of flavour to help bring out the sweetness of the pumpkin. So when I saw a recipe in a local supermarket magazine for pumpkin pie cake, I jumped straight onto it.
Pumpkin Pie Cupcakes
They are fluffy, moist, healthy AND vegan.
Difficulty: Easy. Makes: 12 cupcakes or 12 cupcake + ½ a 9” round cake tin, depending how much you decide to fill the cupcake liners.
- 1 cup of Natvia (stevia/erythritol)
- 2 flax egg (2 tbs flaxmeal + 6 tbs water) prepare beforehand in a small bowl
- 1 cup crushed pineapple in syrup/juice drained
- 1/3 cup of oil (I used Grapeseed oil)
- ½ cup of non-dairy milk (I used soy)
- 3 tsp mixed spice
- ½ tsp salt
- 1 tsp bicarbonate soda
- 2 cups of wholemeal self-raising flour
- 2 cups of grated raw pumpkin (I used butternut)
- 1 cup of chopped pecans
1. Preheat oven to 180°. Line a 12 cup muffin tray with paper liners.
2. Mix all of the wet ingredients into a large mixing bowl.
3. Sift dry ingredients into the wet mix
4. Stir in grated pumpkin.
5. Mix in half the pecans into the cake mix.
6. Divide mixture evenly between the paper liners.
If you fill them 4/5 of the way you will end up with leftovers enough to fill almost ½ a 9” or 23cm round cake tin.
If you fill them up to almost the brim your cupcakes will have a nice round top. These cupcakes have a medium rise.
7. Bake for 25-30mins or until a toothpick comes out clean.
Results of filling the paper liners 4/5 full.
Results of filling the mixture to the almost the rim of the paper liners.
- I have accidentally used a whole 440g can of crush pineapples, drained and they turned out just a little more moist than usual.
- If you don’t have mixed spice, cinnamon works well as a substitute.
- Using two flax eggs to substitute real eggs didn’t change the texture of the cupcakes.
- They remind me of a pumpkin version of carrot cake.
These pumpkin pie cupcakes are super easy to make. If you love the spiced pumpkin flavour, definitely give them a try and let me know how they turned out.
Have fun experimenting in the kitchen~