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Spicy Pumpkin Cupcake Recipe

Name: Spicy Pumpkin Cupcake Recipe
Total time: 60 min
Yield: 6
Ingredients: 220 gram Pumpkin (I have frozen); 100 ml Water; 80 gram Sugar; 200 gram Flour wheat / Flour; 12 gram Baking powder; 50 ml Vegetable oil; 80 ml Milk (soy, you can use any other vegetable, except coconut from a jar or cow's milk); 1,5 teaspoons Cinnamon; 0,5 teaspoon Ginger; 0,5 teaspoon Cardamom

Fragrant bright, delicious, slightly moist pumpkin pie will be a great addition to coffee or tea. The next day it will only taste better.

Course Children's Food Ideas, Desserts Dishes, Morning Breakfast Dishes

Cuisine Canadian Cuisine

Keyword For Beginners, Medium

Servings 6

Cook Time 60 minutes

Ingredients

Pumpkin puree:

220 gram Pumpkin I have frozen
100 ml Water
80 gram Sugar

Dough:

200 gram Flour wheat / Flour
12 gram Baking powder
50 ml Vegetable oil
80 ml Milk soy, you can use any other vegetable, except coconut from a jar or cow's milk
1,5 teaspoons Cinnamon
0,5 teaspoon Ginger
0,5 teaspoon Cardamom

Instructions

Slice the pumpkin and cook for 10 minutes. Cool slightly.
Sift the flour with baking powder and spices.
Whisk the pumpkin with sugar into a puree. The harvester helped me in this.
Add butter and milk to the puree. Mix it.
Add flour in portions, stirring. Put the dough in a greased form. Bake in a preheated 180-200°C oven for 50 minutes. Readiness can be checked with a toothpick.
Enjoy your coffee/tea!
Bon appetit.

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