Halloween Pumpkin Cupcakes

For the pumpkin puree, wash, deseed and dice the pumpkin. Place 180g of the diced pumpkin in 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.

Process flour, brown sugar, 80g of the pumpkin puree, eggs, sunflower oil, baking soda, baking powder, cinnamon, nutmeg, and salt with a hand mixer in a large bowl to form a smooth dough.

Preheat oven to 180°C top/bottom heat. Distribute the dough evenly into the muffin cups and bake for approx. 25 min. Remove and let cool.