Recipe: Michael van de Elzen | Photography: Babiche Martens
¾ cup coconut sugar
1 tsp baking powder
¾ cup plain flour
¼ cup wheatgerm
1 tsp cinnamon
1 tsp baking soda
2 free-range eggs
½ cup vegetable oil
2 cups grated pumpkin
½ cup chopped hazelnuts
¼ cup raisins
Preheat oven to 190°C.
Combine all dry ingredients in a large bowl.
Add eggs and oil and mix until just combined. Fold in pumpkin, hazelnuts and raisins.
Divide mix evenly between lightly greased cupcake moulds or muffin tins.
Bake for 20–25 minutes. Allow to cool in tin for 5 minutes, then turn out onto wire racks.
Ice when completely cool, and decorate with pumpkin seeds and sprinkles.
juice of 1 lemon
120g cream cheese, softened
50g coconut oil
3 tbsp coconut sugar
1 tsp vanilla paste
¼ cup pumpkin seeds for decoration
cocoa nibs for decoration
Beat together lemon juice, cream cheese and coconut oil.
Add sugar and vanilla paste and continue to beat until smooth. Garnish with cocoa nibs, optional.