It is almost spring here but it seems one final cold snap has arrived this morning. I am hoping it lasts some of the weekend so I can make these babies again. Not that they won’t be amazing in warm weather, but the spice and the pumpkin just go SO well with the chilly air.
I kept pretty much to the recipe, but decided to use marscarpone instead of cream cheese due to the sweeter taste. I also chose to use half chocolate chips (Woolworths organic dark) and half (bashed) walnuts. It was a good decision. You can’t really get pre-made pumpkin puree in this country (especially one with no additives), so I made my own. Boiled up about 500g of pumpkin cubes until very soft, and blitzed with the hand blender.
Original recipe link: Grain-Free Pumpkin Chocolate Chunk Cupcakes with Cinnamon Cream Cheese Frosting
Adaptations: Marscarpone in place of cream cheese, half chocolate half walnut.