Pumpkin cupcakes

These cupcakes are a great way to use pumpkin. It’s an excellent autumn dessert, but can be made all year round, as pumpkin freezes very well. Simply freeze in portions.

Ingredients

• 310 ml (1¼ cup) flour
• 15 ml (1 tablespoon) baking powder
• 2 pinches baking soda
• 1 pinch salt
• 185 ml (¾ cup) sugar
• 125 ml (½ cup) softened butter
• 2 eggs
• 125 ml (½ cup) raw pumpkin flesh, grated or cooked
• 60 ml (¼ cup) milk

Preparation

1. Preheat oven to 350°C.
2. Mix flour, baking powder, baking soda and salt. Set aside.
3. Mix sugar and butter until creamy. Stir in eggs, then pumpkin.
4. Mix in dry ingredients alternately with milk.
5. Pour mixture into 12 buttered medium muffin tins.
6. Bake for 20-25 minutes.