Pumpkin Cupcakes with Coconut Lime Topping
Prep time: 
Cook time: 
Total time: 
Serves: 20
  • 240g butternut pumpkin, skin on (yes, that is correct!), deseeded and roughly chopped
  • 3 medium Medjool dates, pitted (45 grams when pitted)
  • ¼ cup brown sugar
  • ¼ cup extra virgin olive oil
  • 2 large eggs
  • ½ cup self raising flour
  • ½ cup wholemeal self raising flour
  • ¼ cup walnuts
  • 1 teaspoon chia seeds
  • ½ teaspoon ground cinnamon
  • Coconut Lime Topping:
  • 1 tablespoons coconut flour
  • 1 tablespoon honey
  • 4 tablespoons lime juice
  • lime zest, optional
  • shredded coconut, toasted, optional
  1. Preheat the oven to 170 degrees and line your muffin tins with paper cases.
  2. Add the pumpkin, dates, sugar and oil to the bowl of a food processor and whiz until it makes a smooth paste
  3. (This took 1½ minutes, speed 9 in my thermomix)
  4. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula.
  5. Add the eggs, flour, walnuts, chia seeds and cinnamon and whiz together until just combined.
  6. Try not to overdo it with the mixing – you want to just combine everything and no more.
  7. (This took 8 seconds on speed 5 in my thermomix)
  8. Fill the paper cases evenly with the cake mixture.
  9. Bake in the preheated oven for 18 minutes.
  10. Check to see whether they are cooked properly by pressing lightly. If it springs back, they are done.
  11. When cooked, remove from the oven and leave the cakes to cool on a wire rack.
  12. When cooled, make lime topping by combining coconut flour and honey, then adding lime juice until you reach desired consistency.
  13. Or of course you can make Jamie’s sour cream frosting, but that was just a bit too indulgent for me!
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2016/10/31/healthier-pumpkin-cupcakes-with-coconut-lime-topping/