Preheat oven to 180ºC. Line a muffin pan with 12 paper cupcake cases.
Blitz or finely grate pumpkin. Mix pumpkin, sugar, eggs, salt, flour, baking powder, poppy seeds, orange peel and oil together.
Fill cupcake cases with mixture and bake for 20-25 minutes or until cooked through.
Whisk frosting ingredients together and refrigerate until cupcakes have cooled. Spoon onto cupcakes and serve.
More good ideas:
- Add finely grated chocolate to the mixture.
- Stir a little granadilla pulp through the cream frosting.
Baking & Cooking is all taken care of this week with Pick n Pay, have a look at this week's specials.This recipe is sponsored
by Pick n Pay and was created by Fresh Living magazine.