These pumpkin cupcakes from California Walnuts are a great addition to afternoon tea (and perfect eaten on their own, too).
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Pumpkin and California Walnut Cupcakes
Light and full of flavour, these punchy pumpkin cupcakes are a great idea for National Cupcake Week (18th-24th September)!
Brought to you by California Walnuts
Ingredients
For the base
- 80g California Walnuts
- 40g brown sugar
- 20g butter, melted
For the cupcakes
- 200g nutmeg pumpkin, peeled and chopped
- 140ml orange juice
- 200g low-fat cream cheese
- 2 eggs
- 2 tbsp sunflower oil
- 1 tsp cinnamon
- small pinch of ground nutmeg, cloves, allspice and ginger
- 80g sugar
- 1 packet of vanilla sugar
- 30g flour
- 40g breadcrumbs
- ½ tsp baking powder
For the topping
- 75g California Walnuts, chopped
- whipped cream
- 1 tsp cinnamon
Equipment
- 12 cupcake cases
Instructions
1
Preheat the oven to 175°C.
2
Grate the pumpkin, then place into a medium saucepan along with the orange juice and cover leaving to simmer for 15 minutes.
3
Next, place the contents of the saucepan into a blender and whizz to create a puree, then leave aside.
4
To make the base, toast the California walnuts in a dry pan over a low heat until golden brown, stirring frequently. Then crush the California Walnuts into smaller pieces, place into a medium sized bowl and mix with the brown sugar and melted butter.
5
Line a 12-hole muffin tray with the cupcake cases. Divide the base mixture between them and push down firmly.
6
Beat the cream cheese with the eggs, sunflower oil, spices, sugar, vanilla sugar and pumpkin puree until you get a smooth mixture.
7
Add in the flour, breadcrumbs and baking powder and beat together.
8
Divide the mixture between the cupcake cases. Bake in the oven for about 30-35 minutes or until risen, and a skewer comes out clean.
9
Leave the cupcakes to cool, then place in the fridge for around 2 hours to set.
10
For the topping, add whipped cream to each cupcake, along with a pinch of cinnamon and a sprinkle of chopped California Walnuts.
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