Hello and welcome to Keyk!

Today I am preparing my first fall celebration dessert: fruity, spicy pumpkin spice muffins.

Pumpkin Spice Ingredients:

  • 275g flour (about 2 1/4 cups)
  • 180 ml sparkiling water (3/4 cup)
  • 180g brown sugar (about 2 tablespoons less than a cup)
  • 3 tablespoons white sugar
  • 200 g pumpkin - I use pumpkin chunks laid in water and honey. 
  • 120 g of butter at room temperature (1/2 cup)
  • 2 eggs
  • 2 teaspoons cinnamon
  • 1 tsp ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon clove
  • 1 tsp baking powder
  • 1/2 teaspoon soda

Instructions:
  1. Preheat oven to 180 degrees Celsius.
  2. I mash the pumpkin with a fork. In a seperate bow mix together flour, spices, baking powder and soda.
  3. With a hand mixer, I beat the butter for a minute and then add both sugar type and stir for a minute.
  4. Then I put one egg after the other in the butter mixture.
  5. Then I gradually add pumpkin, flour and sparkling water to the creamy butter.
  6. Distribute muffin cups in cupcake baking pan. I use brown, greaseproof, cupcake liners from House of Marie.
  7. My cupcakes are a bit larger, because I use a 1/3 measure cup to fill the liners.  This makes about 16 cupakes.  Alternatively, use a 1/4 measuring cup to get up to 20 cupcakes. 
  8. Bake at 180 degrees Celsius (350F) for 22 - 25 minutes and let it cool.
For the cinnamon cream cheese frosting I use the following ingredients:
  • 125g cream cheese (1/2 cup)
  • 60g butter at room temperature (1/4 cup)
  • 220g to 260g powdered sugar (2 - 2.5 cups). Powdered sugar absorbs the moisture from the cream cheese, thereby keeping the cream stable. The more, the more stable and sweeter.
  • 2 teaspoons cinnamon
  • 1 dash of vanilla extract
Instructions:
  1. Beat cream cheese and butter until creamy, add vanilla extract and cinnamon.
  2. Then, gradually, stir in powdered sugar.
  3. Put in a piping bag and dab on the cupcakes. Then sprinkle with cinnamon.