20 Minutes 
4 people
By Doreen Colondres
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:
- Pre-heat the oven to 350°F and line muffin or cupcake pan with baking paper liners.
- In a deep container, add the dry ingredients sifting them through a strainer to eliminate any lumps
- 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)
- Then add the oil until everything is mixed well
- Add the pureed pumpkin until everything is thoroughly incorporated
- Fill each cupcake liner ¾ of the way full
- 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)
- 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.
