Spiced Pumpkin Cupcakes

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Average: 5 (2 votes)
(2 votes)
Spiced Pumpkin Cupcakes
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Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
Calories:
330
calories
Calories

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)
Calorie330 kcal(16 %)
Protein5.57 g(6 %)
Fat16.57 g(14 %)
Carbohydrates41.18 g(27 %)
Sugar added18.34 g(73 %)
Roughage0.28 g(1 %)
Vitamin A875.39 mg(109,424 %)
Vitamin D0.77 μg(4 %)
Vitamin E1.65 mg(14 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.27 mg(25 %)
Niacin2.46 mg(21 %)
Vitamin B₆0.05 mg(4 %)
Folate52.28 μg(17 %)
Pantothenic acid0.41 mg(7 %)
Biotin0.59 μg(1 %)
Vitamin B₁₂0.28 μg(9 %)
Vitamin C3.67 mg(4 %)
Potassium207.18 mg(5 %)
Calcium117.06 mg(12 %)
Magnesium14.32 mg(5 %)
Iron1.65 mg(11 %)
Iodine14 μg(7 %)
Zinc0.41 mg(5 %)
Saturated fatty acids10.02 g
Cholesterol75.89 mg

Ingredients

for
12
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?
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Preparation steps

1.

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

2.

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

3.
Whisk together the pumpkin puree, melted butter, evaporated milk, sugar, eggs and vanilla until blended.
4.
Stir the wet mixture into the dry ingredients until just combined.
5.
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.
6.

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

7.
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.
8.
Arrange the pumpkin slices on top of the cream and sprinkle with ground cinnamon.