Spiced Pumpkin Cupcakes

Name: Spiced Pumpkin Cupcakes
Total time: 2 h
Yield: 12
Ingredients: 2 cups All purpose flour; 2 teaspoons Baking powder; 0.5 teaspoon baking soda; 1 teaspoon ground cinnamon; 2 teaspoons Mixed spice; 0.25 teaspoon salt; 14 ounces canned Pumpkin puree; 0.333 cup butter (melted); 0.5 cup Evaporated milk; 0.75 cup light brown sugar; 2 large eggs (beaten); 1 teaspoon vanilla extract; 1.333 cups cream; 2 tablespoons powdered sugar; vanilla extract; 14 ounces Pumpkin (peeled, thinly sliced); 0.5 cup superfine caster sugar; 0.333 cup water; ground cinnamon

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Difficulty:

moderate

Difficulty

Preparation:

2 h.

Preparation

Calories:

330

calories

Calories

How many calories can I eat?

Healthy, because

Even smarter

Nutritional values

Pumpkin is a great source of beta-carotene, which converts into vitamin A in our bodies, helping strengthen our vision. This sweet treat is great to serve around the holidays, especially Thanksgiving or Halloween.

You can also make one big cake instead of cupcakes.

1 cupcake contains
(Percentage of daily recommendation)

Calorie	330 kcal	(16 %)
Protein	5.57 g	(6 %)
Fat	16.57 g	(14 %)
Carbohydrates	41.18 g	(27 %)
Sugar added	18.34 g	(73 %)
Roughage	0.28 g	(1 %)

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more nutritional values

Vitamin A	875.39 mg	(109,424 %)
Vitamin D	0.77 μg	(4 %)
Vitamin E	1.65 mg	(14 %)
Vitamin B₁	0.19 mg	(19 %)
Vitamin B₂	0.27 mg	(25 %)
Niacin	2.46 mg	(21 %)
Vitamin B₆	0.05 mg	(4 %)
Folate	52.28 μg	(17 %)
Pantothenic acid	0.41 mg	(7 %)
Biotin	0.59 μg	(1 %)
Vitamin B₁₂	0.28 μg	(9 %)
Vitamin C	3.67 mg	(4 %)
Potassium	207.18 mg	(5 %)
Calcium	117.06 mg	(12 %)
Magnesium	14.32 mg	(5 %)
Iron	1.65 mg	(11 %)
Iodine	14 μg	(7 %)
Zinc	0.41 mg	(5 %)
Saturated fatty acids	10.02 g
Cholesterol	75.89 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

cupcakes

For the cupcakes: 2 cups
All purpose flour; 2 teaspoons
Baking powder; ½ teaspoon
baking soda; 1 teaspoon
ground cinnamon; 2 teaspoons
Mixed spice; ¼ teaspoon
salt; 14 ounces
canned Pumpkin puree; 0.333 cup
butter (melted); ½ cup
Evaporated milk; ¾ cup
light brown sugar; 2
large eggs (beaten); 1 teaspoon
vanilla extract

For the icing: 1.333 cups
cream; 2 tablespoons
powdered sugar; vanilla extract

To decorate: 14 ounces
Pumpkin (peeled, thinly sliced); ½ cup
superfine caster sugar; 0.333 cup
water; ground cinnamon

How healthy are the main ingredients?

cinnamon salt egg Pumpkin cinnamon

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Preparation steps

For the cupcakes: heat the oven to 375°F. Place paper liners in a 12 hole muffin tin.

Sift the flour, baking powder, baking soda, spices, and salt into a mixing bowl.

Whisk together the pumpkin puree, melted butter, evaporated milk, sugar, eggs and vanilla until blended.

Stir the wet mixture into the dry ingredients until just combined.

Spoon into the paper cases and bake for about 20-25 minutes until golden and risen. Cool in the tin for 5 minutes then place on a wire rack to cool completely.

For the icing: whisk the cream and powdered sugar until thick. Spoon into a piping bag and pipe on top of the cakes.

To decorate: heat the sugar and water in a large frying pan until the sugar has dissolved completely. Add the pumpkin slices, cover the pan and cook gently over a very low heat for 40-60 minutes, until the pumpkin is tender. Remove the lid towards the end of the cooking time to allow the liquid to become syrupy and coat the slices. Place the pumpkin slices on a plate and chill until ready to serve.

Arrange the pumpkin slices on top of the cream and sprinkle with ground cinnamon.