Best pumpkin cupcakes with cinnamon frosting

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What comes out if one combines his favorite spice with his favorite vegetables? Maybe a tomato soup with basil. A cucumber salad with dill dressing. Or a wonderfully spicy pumpkin cake with especially a lot of cinnamon.

When I bake these pumpkin cupcakes, the whole flat smells fantastical. Like ginger, carnations, nutmeg, and cinnamon, only like all possible Chai spices. I love Chai tea, above all homemade – and I love pumpkin in all possible variations. We literally freak out every year like small children when the season begins (now :-))), and we store massive amounts of Hokkaido pumpkins in our basement, as soon as the season is about to end.

Recipe for cinnamon-frosted pumpkin-muffins

Unfortunately, the pumpkins usually are not enough even until spring. Besides, I could eat a Hokkaido every day, in the form of grilled pumpkin fries, pumpkin soup, pumpkin feta crowd and and and … oh :-).

Because this is, however, just a blog on baking, I present to you today cooking recipe, but my favorite recipe for pumpkin muffin or Pumpkin cupcakes: moist, simple and still not complicated. A little like spice cakes. Flavored with ginger and bread-biscuit spice (which you can substitute of course with ordinary cinnamon, ginger, carnations, etc.). Crowned by a cinnamon topping, ideally decorated with pretty sugar decoration and chocolate decoration.

Pumpkin Muffins with a sweet cinnamon frosting

Now, however, directly to the recipe for the Halloween cupcakes which are made within a few minutes, at least if one has pumpkin puree at home. Who does not own quite by chance a tin of Canned Pumpkin (yes, outside the US this can become quite a challenge, I can tell you ;-)) can substitute it with baby food with pure pumpkin (already tested, works perfectly!). Or make pumpkin puree yourself, it is quite simple; when you do it, ideally do several glasses or tins as stock. You bet I can recommend baking with pumpkin very much ;-)! To prepare the puree, bake small Hokkaido pumpkin pieces in the stove (about 1 half an hour) or cook in some water until they are soft. Mash – and the pumpkin mush is ready.

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Pumpkin-Cupcakes with Cinnamon Frosting

Wonderfully spicy and moist pumpkin muffins with a creamy cinnamon cap that fit perfectly into the fall. The Pumpkin Cupcakes are also great as Halloween Cupcakes.

Prep Time10 minutes

Baking Time30 minutes

Servings: 12 cupcakes

Calories: 363kcal

Ingredients

For the Cupcakes

250 grams (1 cup) pumpkin puree, ready bought or homemade – see tip
180 grams (1 cup) brown sugar
2 eggs, large
120 milliliters (8 tablespoon) sunflower oil
50 milliliters (⅕ cups) milk
250 grams (2 cups) flour
4 teaspoons chai spice, or a mixture of cinnamon cloves, ginger, etc.
1 teaspoon baking powder
0.5 teaspoon (½ teaspoon) baking soda
0.5 teaspoon (½ teaspoon) salt

For the Frosting

100 grams (½ cup) butter soft
180 grams (1.5 cups) icing sugar
1 teaspoon chai spice, or a mixture of cinnamon cloves, ginger, etc.

Instructions

Mix the room-warm pumpkin puree with the sugar in the mixing bowl, then add the eggs, oil, and milk and mix well. Preheat oven to 180 degrees top and bottom heat.
Add the remaining ingredients to the bowl and mix thoroughly, but not too long, to a muffin dough. Pour the batter into 12 molds and bake for about 30 minutes.
Allow the muffins to cool. For freezing, whisk the soft butter with the sieved icing sugar until frothy, add the chai spice or cinnamon and decorate the cupcakes.

Notes

For the pumpkin puree, wash approx. 250g Hokkaido and dice finely with skin. Cover and cook in a little water until soft, drain and crush or puree. The mush should be somewhat firm.

Ingredient substitutions

Do you want to replace some ingredients? Here you find tips for baking ingredient substitutions!