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You will need:
1/2 a can of Pumpkin Puree (or fresh pumpkin)
2c of Water
1/2tsp of Vanilla Essence
3c of Flour (Rice or whole wheat)
1Tbsp of Baking Powder
2Tbsp of Honey
1/2c of Peanut Butter
First off, if you do not have a can of pumpkin puree you will need to cook up your pumpkin. We didn't weigh ours so I am not sure how much we used but just estimate it based off the rest of the ingredients, or how big a can generally is. We boiled ours in a pan, but you can use any cooking method. We found that boiling the pumpkin was the quickest and easiest method. Once the pumpkin is cooked you will need to turn it into puree, we used a food processor.
Preheat your oven to 200 degrees celsius (I believe that might be around 350 fahrenheit). If you are not using cases, now would also be the time to grease up your trays. I suggest coconut oil, but you can also use olive oil.
Now you will need to mix all the ingredients together in a large bowl. Use all ingredients except the peanut butter. Stir everything until it is well blended, then add in the peanut butter and mix again. You will want a smooth mixture at this stage, so keep stirring until the mixture is all one colour and no lumps.
Fill your cupcake tray 3/4 of the way full. If you are using a large muffin tin, you will need to cook your pupcakes for roughly 25 minutes. For similar size to mine, or a cupcake tray, it should take closer to 15 minutes to cook.
For the icing, you will need a plain greek yoghurt and then the same peanut butter we used earlier. I didn't weigh anything out (typical) but found that a good ratio was 1 part peanut butter to 2 parts yoghurt. Find what works for you and what consistency you want. Place the icing into an icing bag, and pipe onto the cupcakes.
If you would like to see the other posts in our Halloween series, click here.