Ingredient List

• 1 cup plain flour
• 1 cup plain wholemeal flour
• 2 teaspoons baking powder
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup raw sugar
• 1/2 cup vegetable oil
• 2 eggs
• 2 teaspoons vanilla extract
• 1/2 cup mashed pumpkin mixed with 1/2 cup buttermilk
• Maple Cream Cheese Frosting:
• 250g softened Philadelphia cream cheese
• 60g softened butter
• 2 tablespoons maple syrup

I first came across these little cupcakes at the Wholefoods store in Pasadena, L.A. They’re very versatile because they can be enjoyed as breakfast muffins, snacks or dessert. If you are making them for Halloween, decorate the tops with licorice strips and smarties.

Preheat oven to 180degC. Line a mini muffin pan tin with mini cupcake liners or spray and flour the pan using olive oil cooking spray. Set aside.
In a large mixing bowl, stir together flours, baking powder, ginger, cinnamon, nutmeg, salt and sugar. In a separate medium bowl, whisk together oil, eggs, vanilla, pumpkin and buttermilk, then add to flour mixture and stir to combine.
Spoon batter into prepared pan and bake for 15 – 20 minutes, or until done when tested with a skewer. Allow cupcakes to cool in the pan for a few minutes, then transfer them to wire racks.

For the frosting: cream together cream cheese and butter in a large bowl with an electric mixer until fluffy. Gradually add maple syrup and beat until well combined.

Makes 30

Note: The beauty of these is that kids won’t know there’s pumpkin inside unless you tell them. The frosting is optional and not really necessary (only for sweet tooths!) – just dust them with icing sugar. I like them best served warm with a little butter.