Pumpkin Cupcakes

It's pumpkin time!!!

Ingredients for the cupcakes:

- 200 g flour

- 1 butternut squash or a small pumpkin

- 80 g agave syrup (or maple syrup or honey)

- 1 or 2 tbs nutmeg and cinnamon

- 2 eggs

- 50 ground nuts

- 1 tbs baking powder

- 1 tbs vanilla extract

- 2 tbs rice oil

- 1 tbs baking soda.

For the toppings:

- 80 g chocolate (good quality)

- 3/4 glass of milk

- some flour (or corn starch)

- 8 figs.

Slice the pumpkin and bake it for 15 minutes at 200 C. In the meantime, toss the flour in a large bowl with the baking powder,baking soda, nuts, spices, vanilla and oil, stir until combined then set aside.

In another bowl, whisk the eggs with the syrup and mix with the mashed pumpkin. Pour the content into the other bowl and mix gently. Spoon the mixture into 9-10 cupcake cases and bake 20-25 minutes at 180 C. 

While the cupcakes are making you can start making the toppings. For the chocolate one, pour half glass of milk into a saucepan and simmer with a couple tbs of sifted flour until thickens then add the chocolate and stir until it melts. For the figs topping: chop the figs and cook for a few minutes in a saucepan with a tbs of agave syrup then blend it to obtain a nice fig puree. 

Allow the cupcakes to cool completely before adding the toppings then set aside or in the fridge.