Spicy fall cupcakes

Pumpkin or squash are perfect ingredients for cupcakes; they make them juicy and sweet, and even a bit healthy. These spicy goodies are just perfect for fall!

Batter
3 eggs
250 ml sugar
400 ml flour
200 ml oats
1 ts baking soda
1 ts vanilla sugar
Some nutmeg, cinnamon, cardamom og a dash of chili pepper
100 g chocolate in bits
50 ml orange juice
100 ml sunflower oil
A bit of grated orange zest
500 ml pumpkin or squash, grated

Frosting
100 g philadelphia cheese
50 g butter
200 ml powdered sugar
A bit of grated orange zest

Beat the eggs and the sugar. Mix the dry ingredients in one bowl and the fluid in another. Leave the pumpkin for now, but pour it in a drainer or put it between two kitchen towels to drain the excess liquid. Mix the dry ingredients and the fluid in, and stir in the pumpkin in the end.

Bake for 1 hour on 175 Celsius

Put the philly cheese, butter, powdered sugar and orange zest into a blender. Mix it. Decorate the cupcakes.

Oh, and if you like nuts, feel free to mix some in. We would have, but our guest was allergic.