Buy all ingredients right below the recipe
Ingredients
- 150 g flour
- 12 muffin cups
- 100 g cane sugar
- 180 g Hokkaido pumpkin
- 2 pcs eggs
- 120 ml sunflower oil
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1 pinch salt
- 50 g butter
- 75 g powdered sugar
Preparation
- 1For the pumpkin puree, wash, deseed, and dice the pumpkin. Place 180 g of the diced pumpkin into a pot with a little water and cook over medium heat until the cubes are soft. Drain the water and mash the pumpkin. Add one tablespoon of water if needed. Set the puree aside and let it cool.
- 2In a large bowl, combine flour, brown sugar, 80 g of the pumpkin puree, eggs, sunflower oil, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix with a hand mixer until a smooth batter forms.
- 3Preheat oven to 180 degrees Celsius top/bottom heat. Distribute the batter evenly into the muffin cups and bake for approx. 25 minutes. Remove and let cool.
- 4For the frosting, beat the butter until fluffy with a hand mixer. Add powdered sugar, the remaining pumpkin puree, and 1/4 teaspoon of cinnamon, and mix until a creamy frosting forms.
- 5Place the frosting in a piping bag with a nozzle and spread evenly over the cupcakes. Alternatively, use a spatula or tablespoon. Decorate with spooky Halloween decorations and enjoy.
- 6Why not conjure up a creamy pumpkin soup from the remaining pumpkin!
