Spiced Pumpkin Cupcakes
(2 votes)
(2 votes)
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)
(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 %) |
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
all recipes of this author
Ingredients
for
12
- For the cupcakes
- 2 cups
- 2 teaspoons
- ½ teaspoon
- 1 teaspoon
ground cinnamon
- 2 teaspoons
- ¼ teaspoon
- 14 ounces
canned Pumpkin puree
- 0.333 cup
butter (melted)
- ½ cup
- ¾ cup
light brown sugar
- 2
- 1 teaspoon
- For the icing
- 1.333 cups
- 2 tablespoons
- To decorate
- 14 ounces
Pumpkin (peeled, thinly sliced)
- ½ cup
superfine caster sugar
- 0.333 cup
-
ground cinnamon
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.
