Pumpkin KIWIcakes - Header Image

Makes 8 / Prep time 20 mins / Cooking time 25 mins

3/4 cup coconut sugar

1 tsp baking powder

¾ cup plain flour

¼ cup wheatgerm

1 tsp cinnamon

1 tsp baking soda

2 free-range eggs

½ cup vegetable oil

2 cups grated pumpkin

½ cup chopped hazelnuts

¼ cup raisins

Method:

  • Preheat oven to 190°C. Combine all dry ingredients in a large bowl.
  • Add eggs and oil and mix until just combined. Fold in pumpkin, hazelnuts and raisins.
  • Divide mix evenly between lightly greased cupcake moulds or muffin tins. Bake for 20–25 minutes.
  • Allow to cool in tin for 5 minutes, then turn out onto wire racks. Ice when completely cool, and decorate with pumpkin seeds and sprinkles.

Icing

Juice of 1 lemon

120g cream cheese, softened

50g coconut oil,

3 Tbsp coconut sugar

1 tsp vanilla paste

¼ cup pumpkin seeds for decoration

Cocoa nibs for decoration

  • Beat together lemon juice, cream cheese and coconut oil. Add sugar and vanilla paste and continue to beat until smooth. Garnish with cocoa nibs, optional.