Pumpkin cupcakes
Description
Perfect with tea and coffee. There are many pumpkin pastry recipes. This one is among the tastiest and most successful. The cupcakes themselves are very easy to make, and with this recipe you can bake not only cupcakes but also a large single cake. You can add chocolate chips, nuts, or dried fruit to the batter. I recommend trying these variations as well. The baked goods turn out exquisite, suitable even for a festive table. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
In a deep bowl, whisk the egg with sugar and vanilla.
- 3
Step 3
Add pumpkin puree.
- 4
Step 4
Stir and pour in the milk and vegetable oil.
- 5
Step 5
Add flour and spices to taste. Mix everything until smooth. If the batter is too runny, add a little more flour. The consistency should be roughly like pancake batter.
- 6
Step 6
Divide the dough into the molds, filling them to about two‑thirds of their volume; I used paper liners for baking cupcakes.
- 7
Step 7
Cook at 180 °C for about 20 minutes. Check doneness with a dry toothpick. Cool the finished cupcakes. When they have cooled, decorate them with cream or sauce to taste.
- 8
Step 8
I piped the buttercream with a pastry bag and sprinkled the top with chopped walnuts.
- 9
Step 9
The pastry is ready. Serve with tea.