Vegan Pumpkin Cupcakes

When I was a small child, my grandmother used to make pumpkin fruitcakes and we all loved them. These 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

Method

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.