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Baking

Pumpkin Spice Cupcakes

11.09.2024 | 2 minimum reading time

recipe

For 12 muffins

incredients

250 g Hokkaido pumpkin

2 eggs

120 ml sunflower oil

180 g brown sugar

50 ml milk

22 drops of myAROMA No 87 cinnamon

27 drops of myAROMA No 75 Vanilla

12 drops of myAROMA No 36 ginger

1 TL bakin powder

1 pinch of salt

1/2 TL baking soda

incredients Frosting

100 g soft butter

100 g powderes sugar

8 drops of myAROMA No 87 cinnamon

preparation

Cut the pumpkin into cubes and cook with a little water for about 10 minutes until soft. Drain the water and puree the pumpkin. Mix the sugar with the cooled pumpkin puree. Gradually add the eggs. Add the milk, sunflower oil and flavorings and mix. Mix the dry ingredients and add. Divide your dough into approx. 12 muffin tins and bake at 180°C top/bottom heat for approx. 30 minutes. After baking, let the muffins cool.

For the frosting, cream the butter, powdered sugar and myAROMA cinnamon for 10 minutes. Pour the cream into a piping bag with a nozzle and decorate the cooled cupcakes.