Cooking, Desserts

Fresh Pumpkin Cupcakes

• Cut the pumpkin in half
• Scoop out the seeds
• Cut the pumpkin in chunks
• Toss them with olive oil and salt
• Roast in a 450ᵒF oven for about 25 minutes
• Scoop the flesh away from the peel

Pumpkin Cupcakes cutting the roasted pumpkins

• Mash the flesh

Josh making the purée

Josh making the purée

Ingredients:

1/2 cup vegetable oil
3 large eggs
1 1/2 cups sugar
1 1/2 cups pumpkin purée
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons King Arthur unbleached all-purpose flour
Cinnamon sugar for sprinkling the top of the muffins when they are cooked and still warm

Directions:

1. Preheat the oven to 350ᵒF.
2. Grease or insert cupcake paper in each muffin tin of the 2 cupcake pans.
3. Beat together the oil, eggs, sugar spices salt, and baking powder.
4. Add the fresh pumpkin purée.

Pumpkin Cupcakes adding pumpkin puree

5. Add the flour, stirring until smooth.
6. Fill about 3/4 full each tin of the cupcake pans.

Pumpkin Cupcakes dough

7. Bake for approx. 25 minutes.

Here is our cooking class ready for the tasting

Here is our cooking class ready for the tasting

8. Sprinkle with cinnamon sugar.

No comments yet.

Add your response