Step-by-step method

At a glance

You'll be making homemade pumpkin purée from roasted pumpkin (the time-consuming part), then combining it with spiced batter to bake fluffy cupcakes. The real magic happens with the frosting—you're whipping cream with mascarpone and a hint of orange coloring, then piping it on top.

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Pumpkin purée

Cut the pumpkin into wedges, scoop out the seeds and soft flesh, then roast it. There's no need to season it — just bake until soft, then once cooled, scoop out the flesh and blend until smooth.

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1 piece
Hokkaido Squash
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Egg mixture

Whisk the eggs, butter and both sugars together until light, smooth and foamy.

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4 piece
Chicken Eggs

200 gram
Brown Cane Sugar

200 gram
Granulated Sugar
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Oil and purée

Add the oil. Finally, stir in 450 g of pumpkin purée by hand.

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100 gram
Sunflower Oil

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Dry mix

In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon (you can add more if you like a strong cinnamon flavour) and nutmeg.

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250 gram
All-purpose wheat flour

12 gram
Baking Powder

5 gram
Baking soda

3 gram
Salt

5 gram
Ground Cinnamon

3 gram
Nutmeg
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Mix the batter and fill the cupcake liners

Mix thoroughly and combine with the wet ingredients. Stir until you get a smooth batter, then spoon it into paper cupcake liners.
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Bake

Bake at 180 °C for 15 minutes. Let the baked muffins cool completely before preparing the frosting.
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Cream stabiliser

Mix the whipping cream with cream stabiliser. Whip until stiff.

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200 gram
Whipping Cream 33%

10 gram
Whipped Cream Stabilizer
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Mascarpone with sugar

Beat the mascarpone with a little sugar. Adjust the amount to taste — there's no need to overdo it.

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250 gram
Mascarpone

30 gram
Powdered Sugar
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Finished frosting

Stir in a little orange food colouring and the whipped cream. Let the mixture chill, then spoon it into a piping bag and decorate the cupcakes. Keep refrigerated.

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3 gram
Food coloring

Autumn Pumpkin Cupcakes

Name: Cozy Autumn Pumpkin Cupcakes
Prep time: 35 min
Cook time: 115 min
Total time: 190 min
Yield: 36
Cuisine: American
Ingredients: 200 gram Whipping Cream 33%; 12 gram Baking Powder; 3 gram Nutmeg; 250 gram All-purpose wheat flour; 100 gram Sunflower Oil; 5 gram Ground Cinnamon; 3 gram Salt; 10 gram Whipped Cream Stabilizer; 3 gram Food coloring; 4 piece Chicken Eggs; 1 piece Hokkaido Squash; 250 gram Mascarpone; 200 gram Brown Cane Sugar; 30 gram Powdered Sugar; 200 gram Granulated Sugar; 5 gram Baking soda

bohynekuchyne

Prep 35 min Cook 1 h 55 min

16 Ingredients

9 Steps

Medium Difficulty

What's in it?

143 kcal

Calories

21 g

Carbohydrates

6 g

Fats

3 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Autumn means pumpkin season. It's such a versatile ingredient, equally good in sweet or savoury dishes. Make plenty of pumpkin purée, because it comes in handy in so many ways. I roasted a few pumpkins, blended the purée and froze it for later in the winter. Hooray for that!

Vegetarian Desserts For a sweet tooth

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Step-by-step method

At a glance

Pumpkin purée

For this step

Egg mixture

For this step

Oil and purée

For this step

Dry mix

For this step

Mix the batter and fill the cupcake liners

Bake

Cream stabiliser

For this step

Mascarpone with sugar

For this step

Finished frosting

For this step

Autumn Pumpkin Cupcakes

Ingredients — what you'll need

What's in it?

About this recipe

Want a recipe like this every Thursday?

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