Pumpkin and Orange Cupcakes

Although Halloween is well and truly behind us I regretted not making anything with pumpkin, especially as my sister and her friend had their own pumpkin farm this year (see pictures below!)

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I am pleased to say that the ‘pumpkin patch’ was a great success and I look forward to seeing it getting bigger and better next year!

I dug out Harry Eastwoods ‘Red Velvet Chocolate Heartache’ and found the perfect recipe which I tweaked slightly as I didn’t have all the ingredients. With no gluten or fat these are perfect to bake for a guilt-free cupcake!

Pumpkin Nutritional Info

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Harry Eastwood herself describes pumpkins as ‘chock full of goodness’ as they contain so many vitamins and minerals. Pumpkins also contain carotenoids which are good at neutralizing free-radicals – this means that cancer cells are kept at bay and it reduces wrinkles! Pumpkins are also good for our immune systems and apparently aid weight loss. Basically we should all eat more pumpkin!

The Recipe

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Ingredients

3 eggs

160 g light brown sugar

200 g pumpkin

1 orange zest

150 g white rice flour

50 g ground almonds

2 tsp baking powder

1/4 tsp salt

110 g raisins

Method

Preheat the oven to 180°C and line the cupcake tray with the paper cases.

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In a large mixing bowl beat the eggs, gradually adding the sugar. Beat for about 5 minutes.

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Grate the pumpkin finely and fold in to the egg mixture along with the orange zest.

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In a separate bowl combine the flour,  ground almonds, baking powder and salt. Then fold in to the egg mixture. Finally add the raisins and gently fold in.

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Pop the mixture into the cupcake cases and back for approx. 12 – 15 minutes.

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When removed from the oven allow to cool and sprinkle with icing sugar, then tah-dah! You have some delicious pumpkin and orange cupcakes, enjoy!

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Happy Baking x

 

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