Tried and Tested: Hummingbird Bakery Pumpkin Cupcakes

The weather has turned really autumnal and made me think of the next event on the calendar - Halloween. I KNOW it is more than a month left, but we have actually already seen Christmas decorations in the shops... 

THAT is just out of order, I think!

I have never used pumpkin in cakes before even if I have made lots of savoury dishes using pumpkin. The treat for this weekend is therefore Pumpkin Cupcakes which I found a recipe for in 'The Hummingbird Bakery Cookbook' where I previously found a great recipe for vanilla cupcakes. 

I made these pumpkin cupcakes without frosting. 

Even if they are perhaps not as pretty to look at I sometimes find the frosting makes the cupcakes too sweet and might be at bit of overkill. 

But that is just my preference.

:-)

The pumpkin cupcakes turned out really moist, tasty and not too sweet.

Will probably make them again 

(especially since I still have half a tin of pumpkin purée left)!

Mix well to a sandy consistency:

120 gram plain flour

140 gram sugar

1 tablespoon baking powder

1 1/2 teaspoon ground cinnamon

a pinch of salt

40 gram butter (room temperature)

add first

120 ml milk

then

2 eggs

and at the end

200 grams tinned pumpkin purée

Spoon the mixture into the cupcake cases, two-thirds full and bake at 170 degrees for about 20 mins.

Leave to cool.

Optional: 

Spoon Cream cheese frosting on when the cupcakes are baked and cold. 

You can find a recipe for the frosting here

I got 14 (not too large) cupcakes out of this recipe