› Vegan Pumpkin Cupcakes

Vegan Pumpkin Cupcakes

When I was a small child, my grandmother used to make pumpkin fruitcakes and we all loved them. These Vegan Pumpkin Cupcakes remind me of my childhood.

I know my grandmother had eggs in her recipe, however, in these vegan apricot and pumpkin cupcakes the eggs are replaced with apricot nectar.

I love eating these when they are just out of the oven. I don't think these vegan cupcakes need frosting.







Prep Time

Cooking Time

Servings

Difficulty

30 minutes

20 minutes

12

Medium

Ingredients:

  • 1 cup cold mashed pumpkin
  • 12oz (360g) mixed fruit
  • 2 tablespoons Golden Syrup
  • 1 teaspoon bicarb soda
  • 1 1/2 cups Self Raising flour
  • 1 cup apricot nectar
  • 1 teaspoon mixed spice
  • 1 tablespoon sherry

Preparation:

  • Preheat oven to 325F (160C).
  • Line cupcake trays with cupcake liners.
  • Put mixed fruit, golden syrup and nectar in a saucepan and bring slowly to the boil. Simmer 3 - 5 mins.
  • Allow to cool and add pumpkin., flour, spice and bicarb.
  • Pour into cupcake trays.
  • Bake for about 20 minutes or until a skewer inserted in the center of an apricot and pumpkin cupcake comes out clean. Allow to cool slightly and then pour sherry over the cupcakes.


› Vegan Pumpkin Cupcakes