What could be better than a warming cupcake this November? Easy and so moorish, my pumpkin pecan cupcakes are elevated by the use of Steenbergs’ pumpkin pie spice, your next bake is sorted!
- 270g plain flour (gf works well)
- 1 teaspoon of pumpkin pie spice
- 1 tablespoon baking powder
- 1/2 teaspoon bicarbonate of soda
- A pinch of salt
- 110g butter, softened
- 200g of coconut sugar
- 2 tablespoons of brown soft sugar
- 2 eggs, room temperature
- 180ml of almond milk
- 250g pumpkin, cooked and pureed
- A small handful of chopped and whole pecans
- A small handful of raisins
- Squirty Cream, dairy or vegan kind (Optional)
- Preheat your oven to 190 C / Gas 5. Grease your muffin tin, or line with paper muffin cases. Sift together the flour, the pumpkin pie spice, salt, baking powder and bicarb; set aside.
- Beat 110g of butter, coconut sugar and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in colour. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
- Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Add your chopped pecans and raisins at the last minute. Pour the cupcake mixture into the prepared muffin cases.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the tins for 5 minutes before removing to cool completely on a wire rack. Top with squirty cream, extra pecans and a dusting of pumpkin pie spice. Enjoy!