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 specially a lot of cinnamon.
When I bake these pumpkin cupcakes, the whole flat smells fantastically. Like ginger, carnations, nutmeg and cinnamon, simply like all possible Chai spices. I love Chai tea, above all homemade – and I love pumpkin in all possible variation. We literally freak out every year like small children when the season begins (now :-))), and we store massive amounts of Hokkaido pumpkins in our cellar, as soon as the season is about to end. 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 favourite recipe for pumpkin muffin or Pumpkin cupcakes: juicy, simple and still not difficult. A little like spice cakes. Flavoured with ginger and bread-biscuit spice (which you can substitute of course with normal cinnamon, ginger, carnations etc.). Crowned by a cinnamon topping, ideally decorated with pretty sugar decoration and chocolate decoration.
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 ;-)! In order 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.