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    Home » Recipes » Cupcakes

    Best pumpkin cupcakes with cinnamon frosting

    Written by Kathrin (Leave a Comment)

    An easy-to-make pumpkin-muffin recipe

    What comes out if one combines his favorite spice with his favorite vegetables? Maybe a tomato soup with basil. A cucumber salad with dill dressing. Or a wonderfully spicy pumpkin cake with especially a lot of cinnamon.

    When I bake these pumpkin cupcakes, the whole flat smells fantastical. Like ginger, carnations, nutmeg, and cinnamon, only like all possible Chai spices. I love Chai tea, above all homemade – and I love pumpkin in all possible variations. We literally freak out every year like small children when the season begins (now :-))), and we store massive amounts of Hokkaido pumpkins in our basement, as soon as the season is about to end.

    Recipe for cinnamon-frosted pumpkin-muffins
    Check out my other similar recipes!
    • Pumpkin Spice Cake with Frosting
    • Moist Chocolate Spice Cake
    • Cake Recipe with Moist Pears
      Pear Cake
    • Winter Waffles

    Unfortunately, the pumpkins usually are not enough even until spring. Besides, I could eat a Hokkaido every day, in the form of grilled pumpkin fries, pumpkin soup, pumpkin feta crowd and and and … oh :-).

    Recipe Recommendation

    Pumpkin Spice Cake with Frosting

    Spicy, moist and fluffy at the same time: This pumpkin spice cake made of sponge cake sweetens every autumn day!

    Because this is, however, just a blog on baking, I present to you today cooking recipe, but my favorite recipe for pumpkin muffin or Pumpkin cupcakes: moist, simple and still not complicated. A little like spice cakes. Flavored with ginger and bread-biscuit spice (which you can substitute of course with ordinary cinnamon, ginger, carnations, etc.). Crowned by a cinnamon topping, ideally decorated with pretty sugar decoration and chocolate decoration.

    Pumpkin Muffins with a sweet cinnamon frosting

    Now, however, directly to the recipe for the Halloween cupcakes which are made within a few minutes, at least if one has pumpkin puree at home. Who does not own quite by chance a tin of Canned Pumpkin (yes, outside the US this can become quite a challenge, I can tell you ;-)) can substitute it with baby food with pure pumpkin (already tested, works perfectly!). Or make pumpkin puree yourself, it is quite simple; when you do it, ideally do several glasses or tins as stock. You bet I can recommend baking with pumpkin very much ;-)! To prepare the puree, bake small Hokkaido pumpkin pieces in the stove (about 1 half an hour) or cook in some water until they are soft. Mash – and the pumpkin mush is ready.

    Recipe for pumpkin-muffins

    Recipe Card

    An easy-to-make pumpkin-muffin recipe
    Print Recipe Pin Recipe Click on the stars to rate the recipe
    5 from 2 votes

    Pumpkin-Cupcakes with Cinnamon Frosting

    Wonderfully spicy and moist pumpkin muffins with a creamy cinnamon cap that fit perfectly into the fall. The Pumpkin Cupcakes are also great as Halloween Cupcakes.
    Prep Time10 mins
    Baking Time30 mins
    Servings: 12 cupcakes
    Calories: 363kcal

    Ingredients

    For the Cupcakes

    • 250 grams (1 cup) pumpkin puree, ready bought or homemade - see tip
    • 180 grams (1 cup) brown sugar
    • 2 eggs, large
    • 120 milliliters (8 tablespoon) sunflower oil
    • 50 milliliters (⅕ cups) milk
    • 250 grams (2 cups) flour
    • 4 teaspoons chai spice, or a mixture of cinnamon cloves, ginger, etc.
    • 1 teaspoon baking powder
    • 0.5 teaspoon (½ teaspoon) baking soda
    • 0.5 teaspoon (½ teaspoon) salt

    For the Frosting

    • 100 grams (½ cup) butter soft
    • 180 grams (1.5 cups) icing sugar
    • 1 teaspoon chai spice, or a mixture of cinnamon cloves, ginger, etc.

    Instructions

    • Mix the room-warm pumpkin puree with the sugar in the mixing bowl, then add the eggs, oil, and milk and mix well. Preheat oven to 180 degrees top and bottom heat.
    • Add the remaining ingredients to the bowl and mix thoroughly, but not too long, to a muffin dough. Pour the batter into 12 molds and bake for about 30 minutes.
    • Allow the muffins to cool. For freezing, whisk the soft butter with the sieved icing sugar until frothy, add the chai spice or cinnamon and decorate the cupcakes.

    Notes

    For the pumpkin puree, wash approx. 250g Hokkaido and dice finely with skin. Cover and cook in a little water until soft, drain and crush or puree. The mush should be somewhat firm.

    Ingredient substitutions

    Do you want to replace some ingredients? Here you find tips for baking ingredient substitutions!

    Nutrition

    Nutrition Facts
    Pumpkin-Cupcakes with Cinnamon Frosting
    Amount Per Serving (1 cupcake)
    Calories 363 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 6g38%
    Cholesterol 46mg15%
    Sodium 221mg10%
    Potassium 139mg4%
    Carbohydrates 48g16%
    Fiber 1g4%
    Sugar 30g33%
    Protein 4g8%
    Vitamin A 3497IU70%
    Vitamin C 1mg1%
    Calcium 52mg5%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

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    • About Kathrin & Jan

      It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!

      Kathrin & Jan

      Get to know us. →

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    Hi, we're Kathrin & Jan!

    It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking is what makes us happy.

    Welcome and enjoy our blog!
    Learn more about us. →

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