Pumpkin Mini Cupcakes

Pumpkin Mini Cupcakes - simple recipe - The Kitchen doesn't Bite - Doreen Colondres

 20 Minutes    4 people

By

What’s more fun than some mini cupcakes for kids and grown-ups with a sweet tooth… here you go:

What you need to have:

  • 2 2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground clove (optional)
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • Pumpkin seeds, toasted and chopped (for topping)
  • 16 oz. boiled pumpkin, without liquid
  • 1 cup sugar
  • 1 cup canola oil
  • 4 eggs

What you need to do:

  1. Pre-heat the oven to 350°F and line muffin or cupcake pan with baking paper liners.
  2. In a deep container, add the dry ingredients sifting them through a strainer to eliminate any lumps
  3. Using an electric mixer, start adding the dry ingredients into the bowl where you are mixing the batter and mixing them with the eggs (one by one)
  4. Then add the oil until everything is mixed well
  5. Add the pureed pumpkin until everything is thoroughly incorporated
  6. Fill each cupcake liner ¾ of the way full
  7. Bake until the cupcakes turn golden brown and a toothpick inserted in the center of the cupcake comes out clean

To decorate:

  • 1 stick of unsalted butter, at room temperature
  • 1 cup powdered sugar (sifted through a strainer to prevent lumps)
  • 1 teaspoon vanilla extract (better if you get white vanilla extract)
  • 1 teaspoon cinnamon
  • ½ cup pumpkin seeds, toasted and chopped (for topping)
  1. In a medium bowl, using an electric mixer, start beating the butter until light and fluffy. Then add the remaining ingredients until thoroughly incorporated and get a creamy frosting texture. Start decorating the cupcakes once these are completely cool and top with the toasted pumpkin seeds.
Doreen Colondres - Celebrity Chef - Sommelier latina - best latin chef

Doreen Colondres

Corporate and celebrity chef, best seller cookbook author and food and wine editor.

Doreen Colondres is a graduated chef and certified wine connoisseur. Cookbook author of “La Cocina No Muerde”. A tireless traveler, food and wine editor, food and wine ambassador, educator and consultant. She is internationally recognized for encouraging people to enjoy the time with spend in the kitchen. Her mission is to convince us that cooking is a heritage and a fun tradition that is relaxing, easy, romantic, but more importantly, healthy.

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