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)
120 ml milk
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.
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