Step-by-step method

At a glance

You're going to start by roasting pumpkin to make fresh purée, which takes a bit of time but is completely worth it. Then you'll whip up a simple batter with eggs, sugar, oil, and warm spices, bake it into fluffy cupcakes, and finish them off with a creamy mascarpone-whipped cream frosting that needs a little chill time before piping.

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Pumpkin purée

Cut the pumpkin into wedges, scoop out the seeds and soft flesh, then roast it. No need to season it — just bake until soft, let it cool, 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 types of sugar until light, smooth and foamy.

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4 piece
Chicken Eggs

200 gram
Brown Cane Sugar

200 gram
Caster sugar
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Oil and purée

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

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100 gram
Sunflower Oil

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Dry ingredients

In a separate bowl, mix together the flour, baking powder, baking soda, salt, cinnamon (feel free to add extra if you like a stronger 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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Combine the batter and fill the cases

Mix the dry ingredients thoroughly, then fold them into the wet ingredients to make a smooth batter. Spoon it into paper cupcake cases.
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Bake

Bake at 180°C for 15 minutes. Let the baked cupcakes cool completely before preparing the frosting.
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Whip the cream with stabiliser

Mix the whipping cream with cream stabiliser and 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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Finishing the frosting

Stir in a little orange food colouring and fold in the whipped cream. Chill the mixture, then pipe it onto the cupcakes using a piping bag. Keep refrigerated.

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3 gram
Food coloring

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Autumn Pumpkin Cupcakes

Name: Cozy Autumn Pumpkin Cupcakes
Prep time: 26 min
Cook time: 75 min
Total time: 111 min
Yield: 36
Cuisine: American
Ingredients: 100 gram Sunflower Oil; 200 gram Whipping Cream 33%; 250 gram All-purpose wheat flour; 10 gram Whipped Cream Stabilizer; 5 gram Ground Cinnamon; 250 gram Mascarpone; 4 piece Chicken Eggs; 12 gram Baking Powder; 3 gram Salt; 30 gram Powdered Sugar; 200 gram Caster sugar; 3 gram Nutmeg; 5 gram Baking soda; 3 gram Food coloring; 200 gram Brown Cane Sugar; 1 piece Hokkaido Squash

bohynekuchyne

Prep 26 min Cook 1 h 15 min

16 Ingredients

9 Steps

Hard Difficulty

Equipment

What you'll need besides the ingredients.

Piping bag

One Way Piping Bags 30x17 cm, 100 Pack 17 × 17 cm · 100 pcs per pack

One Way Piping Bags 36x20 cm, 100-Pack 20 × 20 cm · 100 pcs per pack

Paper baking case

PME Dinosaur Cupcake Party Set

PME Easter Cupcake Case Set: Bunnies

What's in it?

174 kcal

Calories

22 g

Carbohydrates

9 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 — great in both sweet and savoury dishes. Make a good big batch of pumpkin purée, since it comes in handy in so many ways. I baked a few pumpkins, blended the purée and froze some for the winter months ahead. Hooray!

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 ingredients

For this step

Combine the batter and fill the cases

Bake

Whip the cream with stabiliser

For this step

Mascarpone with sugar

For this step

Finishing the frosting

For this step

How it went

Nobody has tried this recipe yet

Autumn Pumpkin Cupcakes

Ingredients — what you'll need

Equipment

What's in it?

About this recipe

Want a recipe like this every Thursday?

Similar recipes

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