What do you need?

For the cake

• 130 g wheat flour sifted
• 2 eggs or 6 tbsp applesauce
• 140 g pumpkin puree
• 80 g (vegetable) butter at room temperature
• 80 g Sugar substitute Green Sweet Erythritol
• 10 g baking powder
• 1 tsp vanilla extract
• 1 tsp gingerbread spices

For the topping

• 2 tsp cottage cheese
• 50 g light cream cheese
• 1 tsp caramel syrup Green Sweet
• handful pecans optional 

How to make? 

Line the baking tins with baking paper and grease the edges with butter or baking spray.
Preheat the oven to 170°C top and bottom heat.
Add the butter, sugar substitute and egg/apple sauce together and beat to a light/creamy batter.
Then add the other ingredients for the cake and fold it into the batter.
Divide the batter over the 2 baking tins and bake the cake in about 25-30 minutes. As soon as a dry skewer comes out of the batter, it is ready.
Let the cake cool completely before garnishing with the topping.
For the topping, add the quark, Syrup and cream cheese together and mix together. Divide this over the 2 cupcakes. Add pecans if you like!

Source/photo: Kim van @verantwoordsnoepen