Pumpkin Cupcakes Recipe of 14-10-2014 [Updated on 22-09-2015]
Hello, with these pumpkin cupcakes we open the dance for this year's Halloween recipes, by now the pumpkin has no more secrets for me and I have managed to break down any form of mistrust in the family even on the theme of sweets, so I go freewheeling . Today's pumpkin cupcakes are small cakes with a very soft dough that I covered with a delicious Philadelphia frosting and decorated with a small sugar paste pumpkin, which, listen, listen, I prepared with my hands;) I know if last week you listened to me on radio kisskiss during the pippo pelo show, anyway this is the recipe that I left to the listeners for halloween;) That's all for today, I leave you to the recipe and I wish you a sweet day :)
Cut the pumpkin into pieces and steam it for 20 minutes
Then blend it and let it cool
Meanwhile, in a large bowl, whip the butter and the two types of sugar
Once you have a cream, add the eggs
Then add the flour, baking powder and cinnamon to the dough
Finally add the pumpkin puree
Mix until you get a smooth and homogeneous mixture
pour the mixture into the buttered cups, filling them halfway up, then bake in a preheated oven and bake at 180 ° for 20 minutes
Once the cakes are cooked, take them out of the oven and let them cool
In the meantime, prepare the frosting by whipping the philadelphia with the butter, the icing sugar and a teaspoon of vanilla extract
You will get a smooth and compact cream
Put the Philadelphia frosting in a pastry bag and decorate the pumpkin cupcakes
Add as decoration some small zucchini made of sugar paste and Serve
It is known that the Indians began to grow a pumpkin from South America about 5 thousand years ago, and in the 16th century it was brought to the territory of the Russian Empire. The composition of the pumpkin includes such vitamins and minerals: A, PP, B1, B2, B5, B6, B9, C, T, K, E, potassium, calcium, phosphorus, copper, chlorine, magnesium, sulfur, sodium and others. Its caloric value is slightly higher than 20 kcal per 100 g of product, it is rich in fiber.
Pumpkin purifies the body, is useful in cardiovascular, kidney disease, tuberculosis, constipation, obesity, for the prevention of caries, improves skin elasticity, improves potency in men. Pumpkin seeds are used to clean worms, blackheads, dandruff.
The recipe for a pumpkin pie
Try the original recipe for unsweetened pumpkin pie & # 8211 light, strong, with a delicious crust. To do this, you need to:
- 0.5 kg of pumpkin
- 1 tablespoon of salt
- 140 ml of hot water
- 25 g of sugar
- 7 g of dry yeast
- 425 grams of premium + flour to sift the mold
- 3 tablespoons of rye flour
- 3 tablespoons of refined sunflower oil + 1 tablespoon to lubricate the mold
- 4 cloves of garlic
- 1 chilli
- 35 g of dried blueberries
- 25 g of peeled pumpkin seeds
First you need to prepare a scented oil. In a heated pan pour the vegetable oil, mash the garlic with a knife, clean and send to a pan. Chilli cut into circles of about 0.5 cm thick together with the seeds, send to a pan. Stirring, heat slightly, remove from heat and set aside. The oil must be hot and not burn.
Sugar pour into a bowl. From the total amount of water take 2 tablespoons, fill it with sugar, mix until dissolved. Spray the yeast and transfer it to a warm place for 15 minutes.
Grate the pumpkin on a medium grater, add the remaining water, spoon, flour, mix well. The dough should become sticky. Pour in the salt, pour the cooled oil through a sieve and mix with your hands for 10-15 minutes. Consequently, the dough must be malleable and not stick to the hands. Dough covered with a towel or food film, put in a warm place without drafts for 1 hour. After this time, get the dough, crumple it with your hands, pour in the blueberries, knead well, cover again and return to suspension for 0.5 hours.
Pour the vegetable oil into the pan and grease it with a brush or your hands. Sprinkle the form with flour, remove excess flour. Put the dough in a mold and put it in a hot for a test period for 0.5 hours.
Oven to heat to a temperature of 210 ° C, decotify the water and install it on the bottom of the oven, so that the cake does not burn. Sprinkle the pie with pumpkin seeds.
Bake the cake for 7 minutes, then reduce the temperature to 190 ° C and bake for another 20-25 minutes. Willingness to check with a match or a wooden skewer. Remove the cupcake mix from the oven and allow to cool in the form for 10 minutes, then gently remove from the mold and leave for 2 hours. Cool the cake to cut it into slices and serve.
Cake with pumpkin and chocolate
Very tasty pumpkin in combination with chocolate. We offer you a recipe for a delicious pumpkin pie with chocolate, for the preparation of which to prepare products:
- 3 tablespoons of raisins
- 5 tablespoons of butter (before leaving the refrigerator)
- 3 tablespoons of sugar
- 3 eggs
- 300 g of pumpkin
- a pinch of salt
- 6 tablespoons of flour
- 20 g of a disintegrant
- pinch of ground cinnamon
- a pinch of nutmeg
- a pinch of vanilla sugar
- 50 g of black chocolate without additives
- some peeled and toasted pumpkin seeds for decoration.
- 80 g of powdered sugar
- 50 ml of pumpkin juice
- 50 ml of milk
- ¼ pack of butter.
Raisins pour hot water (but not boiling water, so that the berries do not crumble) and leave to swell. Grate the pumpkin on a medium grater, sprinkle with salt, leave for 5 minutes. and squeeze the juice into a separate bowl (do not pour, from it you will make a dessert for a cupcake). Chocolate to crumble. Sift the flour, mix with the baking powder, vanilla sugar, nutmeg and cinnamon. Rinse the oil with the whisk before sugar (so as not to disperse in the kitchen), then blend the mixer for 3 minutes until it glows.
One by one to add eggs, each time whisk on low speed. After introducing the last egg, increase the speed of the mixer and blend for about 4 minutes. Add the pumpkin puree, mix gently with a mixer. Pour in the chocolate, add the dry ingredients, mix well until smooth. Raisins can be thrown onto a sieve, letting the water drain, shifted to a paper towel, dried.
Put the raisins in the dough, mix well. Preheat the oven to 170 ° C. Form a cupcake with parchment paper so that the edges stick slightly, so it will be easier then to take out the cake. Mix the dough with a mixer for about 20 seconds, put it in a mold and level it. The right dough should be as thick as homemade sour cream, but at the same time fall off the inverted spoon. The form must be completed with a test no more than 2/3.
Cook for 40 minutes, check availability with a flame or a wooden toothpick. To melt, sift the powdered sugar, put all the ingredients in a saucepan or saucepan with a thick bottom. Boil the caramel on a small fire, stirring constantly, until the honey density. Leave to cool for 5 minutes, pour with a cake and sprinkle with pumpkin seeds.
Pumpkin pie with nuts
For the preparation of soft and fragrant pumpkin pies with nuts, you will need the following ingredients:
- 1 cup (200 g) of wheat flour
- 1 teaspoon of baking powder
- 3 tablespoons of whole wheat flour
- ¼ teaspoon of soda
- 1 teaspoon of lemon juice
- salt on the tip of the knife
- ground coriander on the tip of the knife
- ground cinnamon on the tip of the knife
- ground cardamom on the tip of the knife
- Ground nutmeg on the tip of the knife
- Thunk of earth on the tip of the knife
- ground cloves on the tip of the knife
- ground allspice pepper on the tip of the knife
- 1 egg
- 3 tablespoons of sugar
- 100 g squash, rubbed on a medium grater
- 2.5 tablespoons of refined vegetable oil
- 2 tablespoons of 10% fat cream (can be substituted with milk)
- 40g pecans (can be substituted for any other nut)
- 40 g dried cranberries (can be substituted with raisins or other dried berries)
- some purified pumpkin seeds for decoration
- vegetable oil for lubricating forms.
Preheat the oven to 200 ° C. Small oiled cupcake shapes or vistelite shaped paper cups for cupcakes. Mix all the dry ingredients (sifted flour, baking powder, salt, coriander, cardamom, nutmeg, tubberry, cloves, sweet pepper). Soda to extinguish with lemon juice. Finely chopped walnuts
If the pumpkin is juicy, then the juice must be squeezed. Egg whipped with sugar in a magnificent foam. Do not stop whipping, add vegetable oil, pumpkin, cream (or milk), wet soda. Introduce dry ingredients, mix gently with a spoon, pour in the blueberries and walnuts, mix thoroughly.
The dough lies in the molds, filling them no more than 2/3. Sprinkle with seeds on top. Cook for 20-25 minutes, readiness to check with a wooden stick. Remove the muffins from the oven, let them rest for 5-10 minutes, then gently remove them from the molds and place them on the rack for further cooling. Serve hot with tea or coffee.
To make a tender and juicy pumpkin-orange cupcake, you will need the following ingredients:
- 250 g of flour
- 20 g of a disintegrant
- salt on the tip of the knife
- vanillin on the tip of the knife
- 1 tsp ground cinnamon
- 4 large eggs
- 200 g of sugar
- 200 g of pumpkin rubbed on a medium grater
- 1 orange peel (or a handful of candied orange fruit)
- 210 ml of refined sunflower oil + 1 tablespoon to lubricate the mold.
- 1 teaspoon of cornstarch
- 100 ml of freshly squeezed orange juice
- 2 tablespoons of sugar
- ¼ pack of butter.
Heat the oven to 200 ° C, round the pan with a hole in the middle, grease with sunflower oil. In a bowl, sift the flour, sprinkle the baking powder, salt, vanilla, cinnamon. In a separate bowl, beat the eggs into a lush foam and, without turning off the mixer, gradually add sugar. Beat until the eggs turn white.
Reduce the mixer speed, add the pumpkin and sunflower oil. Turn off the mixer. Pour in the dry ingredients and mix well with a spoon from top to bottom, then beat with a mixer. Pour the mixture into the mold, filling it with no more than 2/3. Cook for 45 minutes, ready to check with a toothpick. Leave to cool for 10 minutes. in the form, then move to a plate and pour with a dessert.
To prepare the caramel in a bowl, add the starch, pour a little orange juice (to make the processed mass liquid) and mix thoroughly. The remaining juice should be mixed with butter and sugar in a saucepan or saucepan with a thick bottom, put on fire and hot with stirring, but do not boil. Pour the liquid in a thin trickle into the starch with juice, mixing well. Pour the mass into the saucepan and cook until the honey is thick.
These recipes aren't all that can be made from a pumpkin. If you love it, you will surely appreciate the ideas proposed. If this vegetable has not been to your liking so far, try it in cupcakes and, perhaps, change your mind.
|200 g of pumpkin pulp|
|120 g of sugar|
|250 g of flour 00|
|120 ml of milk|
|8 0ml of olive oil|
|1 sachet of baking powder|
|1 teaspoon of baking soda|
|q.s. dark chocolate flakes|
|250 g of Philadelphia (for the frosting)|
|120 g icing sugar (for frosting)|
|100 ml whipping cream (for frosting)|
Email the ingredients
Pumpkin Cupcakes - Recipes
Pumpkin, chocolate and saffron cupcakes are fluffy and delicious cakes, perfect for Halloween-themed children's parties.
Very fragrant and aromatic, they are soft, delicious and will please everyone.
The base of these cakes is among the most replicated of my blog, the quark cake, declined with cocoa and covered with pumpkin and saffron frosting and to finish an irresistible chocolate sauce.
Do you believe that they are really delicious?
PUMPKIN, CHOCOLATE AND SAFFRON CUPCAKES
For 12-14 cupcakes
100 ml of seed oil
120 g of powdered sugar
150 g of quark with 20% fat
130 g of flour 00
the pulp of a bourbon vanilla pod
Work the oil and sugar with a whisk, then add one egg at a time and beat until the mixture is creamy. Add the quark, milk, vanilla, flour, cocoa and finally the yeast.
Pour the mixture into the muffin paper pirouettes and bake at 180 & # 176 for 25-30 minutes, the toothpick test is worth it.
75 g of powdered glucose
75 g of sugar
100 g of cold water
50 g of bitter cocoa without gluten
5 g of lemon juice
a knob of butter
Mix glucose and sugar, add cocoa and mix well to avoid lumps.
Add the water gradually, then place in a saucepan on the stove and add the lemon juice.
Stir all the time until thickened.
Let it cool down.
Your sauce for ready to use.
For the pumpkin and saffron frosting
90 g of pumpkin puree
250 g of mascarpone
20 ml of whole milk
10 Goldspice Saffron Iranian saffron pistils
100 g of powdered sugar
150 ml of fresh cream
Whip the cream in a bowl, add the mascarpone and the icing sugar.
Heat the milk and add the saffron pistils, leaving them to infuse for at least 10 minutes.
After this time, add the filtered milk to the cream and whip the mixture.
Put the frosting in the fridge for half an hour, then put it in a pastry bag and decorate the cold cakes.
3. Pumpkin carbonara
There pumpkin carbonara is an unusual variant of the typical egg-based carbonara, a vegetarian version based on pumpkin, pecorino, parmesan and eggs, which are blended together to create a first course with a delicate taste. Once the pumpkin is cooked with a little vegetable broth, just mash it by adding salt and pepper. In a separate bowl, add the eggs, pecorino, parmesan, salt and pepper and mix vigorously until a homogeneous cream is obtained. Cook the pasta in abundant salted water and drain it al dente. Transfer to a pan with the pumpkin, adding a ladle of cooking water and stir often, cooking over medium heat for about a minute. Remove from the heat, add the egg and cheese cream and stir for another minute before serving.
Pumpkin Cupcakes - Recipes
200 gr. mascarpone at temp. environment
50 gr. powdered sugar
150 gr. cold whipping cream
q.s. food coloring (orange)
q.s. vanilla paste or essence (optional)
Chocolate themed subjects and cupcake toppers to decorate
Prepare the frosting by whipping the very cold cream until it reaches a firm but not dry consistency. Separately, mix the mascarpone and the icing sugar, then add the coloring and, if you like, the vanilla aroma (essence or paste). Gently incorporate the whipped cream into the mascarpone mixture with circular movements from the bottom upwards. decorate the cupcakes with frosting using the pastry bag, the elbow spatula or the ice cream scoop, following your imagination!
I used a pastry bag with a star spout, completing with homemade chocolate decorations in the shape of spiders and cobwebs and cupcake toppers free printables downloaded from We Love to Illustrate
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Pumpkin Cupcakes - Recipes
Hi Kat, aesthetically they are perfect and very inviting.
I don't know why but I've always had some kind of inner resistance against the muffin. maybe one day it will pass me and I will enter your tunnel too.
WOW they are beautiful! And I like the cups you used a lot. Compliments!
How cute they are! I love them too!
But I want the recipe, when?
They are delightful compliments! Let's wait for the recipe! Big kisses
They are really beautiful and who knows how good !!
You are very good!
Really delicious! congratulations, see you soon! real :-)
They are splendid too! I too am now in the muffins and cupcakes tunnel so much so that I have dedicated a page on the blog and I am always looking for curious cups and urinals .. now I also buy them on e-bay uk ^ _ ^
@ Group response: I sincerely thank you for passing by and leaving all these nice comments!
A welcome to those who arrived here for the first time, a smile to those who come back. happy to share a cupcake with each of you!
Kisses & amp Hugs :-)
Hi Kat, they are beautiful, I too am in love with these treats.
@Cristina hello, eh are contagious then !? :-)
Meanwhile, I sign among your followers. then I tell you that I'm from Bo too, but I live in Sicily, but I love the States. of Illinois I only know Chicago. but that I love so much and where I hope to return one day.
These cupcakes are really beautiful .. now I calmly read the recipe and your whole blog. Hello
Hi Kat. they are so cute. so they are a mix of many recipes put together. fantastic idea. :)
@ Luciana but grazzzie! eh already a successful mix!
I find them delicious too Kat. stretch one goes there! )
Yesterday our blog turned one month and we decided to celebrate by launching our first contest & quotRecreate the recipe & quot. Participating is very easy, just make one of our recipes, take a picture and send it to us! Find all the instructions here http://whitedarkmilkchocolate.blogspot.com/2010/10/il-primo-contest-delle-cioccolatine.html
We would love to join in !!
Marzia, Giovanna, Laura
They are really perfect. there is nothing to say. Kiss PS I'd like you to participate in my contest. come and have a look!
thank you dear for the recipe that I immediately insert among the participants, you can send us other recipes there is no limit, I added myself to your supporters, nice to have met you and thank you!
Pumpkin muffins and chocolate chips
As every year, on the first Sunday of October our regular appointment is held: the Piozzo pumpkin fair.
How can you resist such beauty and goodness?
I love going to buy food specialties, find precious handmade items, photograph autumn patterns but, above all, to go home with my loot and start cooking.
This year I had gnocchi, bread and, of course, a dessert with chocolate chips planned. And in your opinion, which recipe will I ever start from?
These pumpkin and chocolate chip muffins are very quick and simple, we will finish them all for breakfast but they are also ideal for a snack or to finish a pumpkin-based menu.
N.B .: you can make the recipe lactose-free using good almond milk and gluten-free using rice flour.
180 gr of pumpkin pulp cooked in the oven and reduced to puree
130 grams of brown sugar
200 grams of flour for cakes
Half a sachet of vanilla yeast
100 gr of chocolate chips
Preparation: first cook the pumpkin into small pieces in the oven and mash it well with a fork (it takes about 10-15 minutes to cook at 180 degrees). Let it cool down a little.
Mix the eggs with the sugar in a bowl. Add the oil and milk. Incorporate the pumpkin while continuing to mix and the sifted flour with the baking powder. Finally, add the chocolate chips.
Put the dough in the cups and bake for about 20 minutes at 180 degrees. Remember to do the toothpick test.
With this dose I filled 12 muffin tins. If you want to make cupcakes, remember that, being smaller, cooking must be reduced to 15 minutes.
Sweets Recipes: 1001 Sweets and Cakes Recipes
Prepare i Sweet Pumpkin Muffins it's a good way to give kids a healthy and nutritious snack.
The little ones usually, they try to avoid everything that is vegetables, so you have to find ingenious solutions to convince them. Pumpkin muffins like carrot cake are among my favorites.
Delicious pumpkin and cinnamon cakes these muffins can also be stored for a few days if closed in a jar or you can freeze them to heat them in the microwave when you need them.
Remember to let me know how you got the Sweet Pumpkin Muffins leaving a comment at the bottom or sharing the photo with me on the Dolci Ricette Facebook page
THIS RECIPE IS
- 150 gr. Clean pumpkin
- 200 gr. flour
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 1 tsp Salt
- 1 teaspoon Bicarbonate
- 2 eggs
- 100 gr. Sugar
- 60 gr. Butter
- 60 gr. Sugar
- 70 gr. flour
- 2 teaspoons Cinnamon powder
- to taste Butter
HOW TO PREPARE Sweet Pumpkin Muffins
- Cook the squash steam powered.
- Sift the flour with cinnamon, nutmeg, salt and baking soda in a bowl.
- Crush or blend the pumpkin into a puree.
- Beat the eggs with sugar, pumpkin and melted butter, mixing the mixture well.
- add the other ingredients and mix well.
- Prepare the cover.
- Stir in the sugar with the flour and cinnamon in a bowl.
- Pour the dough muffins in buttered and floured molds.
- Dust with the mixture of sugar and cinnamon.
- add a sprig of butter.
- Bake 180 & # 176 for 20 minutes.
- you can add a topping of butter cream.
- Slightly modifying the ingredients you can prepare the version of the Salted Pumpkin Muffins.
- Marta Vinaccia, a friend of the Facebook page of Dolci Ricette has them prepare you with a sprinkling of cocoa, delicious!
OTHER RECIPES for Sweet Pumpkin Muffins
Thermomix Pumpkin Muffin
Here is the procedure for preparing Pumpkin Muffins helped by the Thermomix.