Pumpkin Cupcakes with Coconut Lime Topping
Author: Caroline Trickey adapted from Jamie Oliver
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
- Preheat the oven to 170 degrees and line your muffin tins with paper cases.
- Add the pumpkin, dates, sugar and oil to the bowl of a food processor and whiz until it makes a smooth paste
- (This took 1½ minutes, speed 9 in my thermomix)
- You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula.
- Add the eggs, flour, walnuts, chia seeds and cinnamon and whiz together until just combined.
- Try not to overdo it with the mixing – you want to just combine everything and no more.
- (This took 8 seconds on speed 5 in my thermomix)
- Fill the paper cases evenly with the cake mixture.
- Bake in the preheated oven for 18 minutes.
- Check to see whether they are cooked properly by pressing lightly. If it springs back, they are done.
- When cooked, remove from the oven and leave the cakes to cool on a wire rack.
- When cooled, make lime topping by combining coconut flour and honey, then adding lime juice until you reach desired consistency.
- 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/
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