I am definitely not a cupcake expert; however this recipe gets a lot of “bravo”s everytime I bake them – so I thought I might as well share. I did not do any decorations or frosting as I prefer them plain. Decoration is totally upto your creativity and talent.
Whenever I want to have pumpkin soup I also make these cupcakes. This way I get less dishes as they both require boiled pumpkin chunks.
Once you boil the pumpkin chunks, drain the water and turn them into a mash using a blender and set aside to cool. Meanwhile prepare the rest of the material as described in the recipe below. Do not forget to add all the spices. In particular the nutmeg powder makes a huge difference.
I hope you will enjoy these spicy cupcakes, especially just when Halloween is around.
Pumpkin Cupcake
Ingredients
- 3 eggs
- 175 grams sugar
- 250 grams flour
- 250 grams pumpkin puree
- 50 grams liquid oil corn or olive oil
- 1 teaspoon ground cinnamon
- ½ tea spoon ground ginger
- ½ tea spoon ground nutmeg
- 10 grams baking powder
- 10 grams vanilla extract
Instructions
- Cut the pumpkins into chunks and boil with water to cover just the bottom of the pot. Drain, use a blender to turn into a mash and set aside to cool.
- Break the eggs, add the sugar and a pinch of salt and use a mixer and mix until the mixture turns into a white thick foam.
- Add the 50 millilitres oil and the now-cooled mashed pumpkins and continue to mix.
- Add 250 grams of flour together with the spices and baking powder and vanilla. Continue to mix for 2 more minutes.
- Pour into cupcake paper cups or your cupcake tray. Cook in a pre-heated oven at 180° Celsius. Check whether ready by poking with a toothpick in a cupcake, if it comes out clean, it proves that the cupcakes are ready. Enjoy.