TWISTED! - Kolokotes Style Pumpkin Cupcakes

These cupcakes are moist soft cupcakes with the flavours inspired by Cypriot Kolokotes (pumpkin pies) which are usually made in the autumn when there’s an abundance of squash and pumpkins.

The cupcakes are flavoured similarly to Cypriot Kolokotes using the cinnamon all spice and having the pumpkin purée and sultanas added in the batter resembling the stuffing that usually goes in these. You can even add a little extra fine bulgar wheat or semolina in to give some texture.

These are very simple and easy to prepare and are perfect to try with children especially if you want to change things up with treats around Halloween. To make these you need 12 cupcake cases, a muffin tray, a whisk and a few mixing bowls.

Pumpkin purée is used in this recipe which would usually need to be replaced with butter or oil or eggs. Because of this the muffins a have reduced calories, are packed with fibre, and provide lots of vitamin C, E, iron and folate which all helps your immune system, building up to those winter months. These are vegetarian and despite all the benefits above they’re so tasty you can just eat the sponge alone without dressing these up. What’s not to love! 

Pumpkin purée is not something you come across everyday however you can usually get it in your local supermarket in the canned vegetable section. If you can also use the equivalent mashed pumpkin or squash prepared fresh or from frozen. 

INGREDIENTS

CUPCAKES:

• 210g Plain Flour
• 1 tsp Baking Soda
• 1/4 tsp Baking Powder
• 100g Caster Sugar
• 70g Light Brown Sugar
• 1/2 tsp Ground Ginger
• 11/2 tsp Ground Cinnamon
• 1/2 tsp Table Salt
• 1 tsp Allspice 
• 120ml Olive Oil
• 340g Pumpkin Purée 
• 2 Large Eggs
• 1 tsp white wine vinegar
• 1 tsp vanilla extract
• 20g Sultanas / Chocolate Chips (Optional)

OPTIONAL TOPPINGS

5g Sesame Seeds or chopped nuts (add mid bake)

Citrus flavoured butter icing and sprinkles.

Raw Caster sugar added (sprinkled over just before baking)

METHOD

Preheat the oven to 160^oC (fan oven).

Add the eggs, pumpkin purée, olive oil, vinegar, vanilla extract and sugar in a large bowl and mix together to combine.

In a medium bowl add the flour spices, salt, baking soda and mix together.

Add the dry ingredients to the wet and mix until you have a consistent batter. 

Fold in the sultanas or chocolate chips if using.

In a cupcake tray add 12 cupcake cases and spoon in an even amount of batter in each case. The batter should only be about half way up as these will rise a fair amount.

Sprinkle over the raw sugar if using, and bake for 25 minutes until the cupcakes are springy when pressed. If using the sesame seeds or nuts take out of the over 10 minutes before they’re done and sprinkle over the seeds.

Take the cupcakes out of the oven and place on a cooling rack. If keeping for later these can be kept in a sealed container for up to 4 days.

If making them for a special occasion I like to dress these up with some butter icing and sprinkle as these go down particularly well with children and adults alike.