Buy all ingredients right below the recipe
Ingredients
- 150 g Flour Type 405
- 100 g Cane sugar
- 180 g Hokkaido pumpkin
- 2 pc Free-range eggs M
- 120 ml Sunflower oil
- 1 pc Baking powder (1 tsp)
- 1 pc Baking soda (1 tsp)
- 1 pc Ground cinnamon (3/4 tsp)
- 1 pc Ground nutmeg (1/2 tsp)
- 1 pc Fine table salt (1 pinch)
- 50 g Unsalted butter
- 75 g Powdered sugar
Method
- 1For 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.
- 2Combine flour, brown sugar, 80g of the pumpkin puree, eggs, sunflower oil, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl with a hand mixer to form a smooth batter.
- 3Preheat the oven to 180°C top/bottom heat. Distribute the batter evenly into the muffin cups and bake for approx. 25 min. 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 tsp cinnamon and mix to form a creamy frosting.
- 5Transfer the frosting to 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.
- 6You can also make a creamy pumpkin soup from the remaining pumpkin!
