ElfyHalloween is just a week away, and because pumpkin is in high demand these days, I thought I might use it in a cupcake recipe, how about some Halloween pumpkin cupcakes?
This time, the muffins with baked pumpkin also contain cinnamon, and the dessert is delicious. I recommend these muffins, especially for the little ones.
I used a pumpkin for pie (attention: not from the round and yellow one, used for decorations), which I peeled and grated. I bought a 3 kg pumpkin, about half of which can be used for cooking, the other half being peeled.
For these cupcakes I used only 300g of pumpkin, so I have enough left for a future recipe, which I keep in the freezer.
| Prep time | Cook Time | Rest Time | Total Time |
|---|---|---|---|
| 65 min | 20 min | - | 85 min |
Ingredients
Muffin
Frosting
Instructions
-
Muffin instructions
Bake the pumpkin in oven.
Cut the baked pumpkin into cubes and pass through a processor until is puree. -
Sift the flour and mix with baking powder and hint of salt.
-
Add in a bowl the soft butter, sugar, eggs, baked pumpkin puree, cinnamon, vanilla extract and mix for 2 minutes.
-
Add the flour to the mixture mix until is well incorporated.
We need to obtain a homogeneous consistency. -
Line the muffin tray with muffin papers, and divide equally the muffin mixture into each paper to be uniform.
-
Bake the pumpkin muffins in the preheated oven at 180 °C (356 °F) about 15-18 minutes.
For safety – do the test with the toothpick.
After baking, let them cool completely. -
Frosting instructions
Mix the pumpkin puree with the milk.
Mix the room temperature butter with the powdered sugar until it doubles in volume. -
Add the baked pumpkin and milk mixture, vanilla extract, cinnamon and mix until you get a frothy composition.
-
Decorate the muffins and keep them cold until serving.
Enjoy, Good Appetite!
Happy Halloween!
