Pumpkin, Currant & Ginger Cupcakes - Recipe

2 2/3 cup all-purpose flour
1/3 cup packed light brown sugar
1 tbsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1 tsp. ground ginger
pinch of salt
1 egg, lightly beaten
1/2 pureed pumpkin (fresh or canned, not pumpkin pie filling)
3/4 cup fat-free milk
1/3 cup sunflower oil
3 tbsp. candied ginger, chopped
1/2 cup currants4 tbsp. pumpkin seeds

Preheat the oven to 350F. In a medium bowl, combine the dry ingredients (except for the seeds) with a spoon. In a large bowl, beat the egg, pumpkin, milk and oil with an electric mixer until well combined. Add the flour mixture to the pumpkin mixture, mixing until nearly combined. Fold in the candied ginger and currants, do not over mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Sprinkle each muffin top with a few pumpkin seeds. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.


for the frosting:
1/4 cup cream cheese, softened
1/4 cup butter, softened
1/2 tsp. vanilla
1 1/2 cups icing sugar


2. In a medium bowl, beat the cream cheese and butter until smooth and creamy. Beat in the vanilla and icing sugar 1/2 cup at a time. Frost each cupcake and top with a pumpkin candy if desired. 


*You can find the pumpkin candies in a bag at some grocery stores, or if you live in Canada, you can usually find them in Bulk Barn this time of year.*


Makes approximately 12 cupcakes