These healthy Halloween pumpkin cupcakes are the perfect themed treat.
Preheat the oven to 170 degrees Celsius. Grease a mini muffin tray with butter (you will need approx. 24 moulds in the tray).
In a medium bowl, beat together the olive oil and maple syrup with a whisk, then beat in the eggs. Mix in the pumpkin puree, milk, baking soda, vanilla extract, cinnamon, ginger, nutmeg, allspice and a pinch of salt.
Add the flour and stir through until just mixed, don’t over mix.
Distribute the mixture between 24 mini muffin holes. Bake for 20-25 minutes or until the top is golden and when a bamboo skewer inserted into a cupcake comes out clean.
Remove the cupcakes to a wire rack and cool completely.
To make the icing, beat together creamed cheese, butter. Add a few drops of food colour and mix, continue to add drops of colour and mixing until you have a pumpkin orange colour.
Smear a heaped tablespoon of icing onto cooled cupcake with a butter knife and smooth out. Use the back edge of the knife to create 6 grooves from the middle of the cupcake to make the pumpkin look. Stick a pretzel twig into the middle of each cupcake to make the stalk of the pumpkin.
Nutritional analysis per serving (24 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe is part of Philips Sonicare for Kids Healthy Halloween campaign.
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