PUMPKIN AND WALNUT CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKE

2 1⁄2 cups (300 g) (11oz) flour

1 cup (220 g) (7.8oz) sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 tsp cinnamon

4 ounces (120 g) soy milk

3⁄4 cup (210 g) (7.4oz) pumpkin

1⁄2 cup (130 g) (4.6oz) for cake and

1⁄4 cup (80 g) (2.8oz) for cream

2⁄3 cup (150 g) (5.3oz) sunflower oil

3⁄4 cup (70 g) (2.5oz) walnuts

FOR THE DECORATION

3 cups (720 g) (25oz) creamy cheese

1⁄3 cup (80 g) (2.8oz) cooked pumpkin

Walnuts

Nutmeg

NUTRITIONAL VALUES

Calories: 217kcal
Fat: 4.8g (2.2g S.Fat)
Carbs: 40.1g
Protein: 4.4g
Sugar: 18.2g
Sodium: 227mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, cinnamon, and baking powder). Cube 3/4 cup (210 g) pumpkin and boil separately, 1/2 cup (130 g) for the cake and 1/4 cup (80 g) for the cream, until very tender. Separately strain and set aside.

1/2 cup (130 g) cooked pumpkin, pureed and set aside at room temperature 1/3 cup (80 g) pumpkin, shredded Cut the walnuts into small chunks. To the dry ingredients, add the soy milk, pumpkin puree, and oil. Whip the mixture with a wire whisk. Stir in the nuts thoroughly. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for 28 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours. Combine the creamy cheese and the shredded pumpkin in a mixing bowl.

Decorate each cupcake with creamy cheese and pumpkin, a few nuts, and a pinch of nutmeg.