175ml sunflower oil

175g light muscovado sugar

3 large eggs

1 tsp vanilla extract

200g coarsely grated pumpkin flesh

grated zest 1 orange

2 tsp ground cinnamon

200g gluten free self-raising flour

1 tsp bicarbonate of soda

For the frosting

200g tub lactose free cream cheese

85g icing sugar

Serves - 4


Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray with paper cases.

Pour the oil into a large bowl and add the sugar, eggs and vanilla. Beat together, then add the grated pumpkin and orange zest.

Stir in the cinnamon, gluten free flour and bicarbonate of soda, the mixture will be quite wet.

Spoon into the cases. Bake for 25 mins until firm and springy to the touch and a skewer inserted in the centre of a cupcake comes out clean.

Cool completely on a wire rack. At this stage you can freeze the cakes for 4 months.

To make the frosting, beat the lactose free cream cheese and sugar together until smooth then spread on top of the cupcakes.

Store in the fridge, but return to room temperature to serve for the best flavour and texture.

Recipe adapted from: Good Food
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