Since I was celebrating the humble Pumpkin and it’s Pumpkin season everywhere, I decided to make Pumpkin cupcakes. I made the super healthy version by roasting the pumpkin, using whole wheat and adding brown sugar instead of refined sugar and the result was amazing.
Mum had given me a big pumpkin and I roasted it. That way I was able to use it for several recipes over the week and we had a great time. I also made Pumpkin Ravioli which I would be posting soon. Don’t you think roasting pumpkin enhances its flavour several times?
PREPARATION TIME: 60 minutes
COOKING TIME: 40 minutes
DIFFICULTY SCALE: Medium
For the cupcakes –
- All-purpose flour (or maida) – 1/3 cup
- Whole wheat flour (or atta) – ½ cup
- Pumpkin puree – ½ cup
- Curd – 1/3 cup
- Dry milk – 4 tablespoons
- Brown Sugar – ¾ cup
- Cinnamon powder – 1 tablespoon
- Nutmeg powder – ½ teaspoon
- Clove powder – ½ teaspoon
- Salt – a pinch
- Vanilla Extract – 2-3 drops
- Baking Powder – ½ teaspoon
- Baking soda – ½ teaspoon
- Olive oil – a tablespoon
- Milk – if needed
- Muffin tin liners
For the frosting –
- Heavy cream – ¼ cup
- Pumpkin Puree – 3 tablespoons
- Cinnamon powder – 1 teaspoon
- Brown sugar – 4-5 tablespoons
- Deskin and deseed the pumpkin and cut big chunky pieces.
- Preheat the oven at 200 degree Celsius for 10 minutes.
- Line an ovenproof dish with aluminium foil and place the pieces on it and drizzle some olive oil to it.
- Roast the pumpkins in the preheated oven for about 40 minutes until they are soft and cooked properly.
- Take the pumpkin tray out and let it cool for 5-10 minutes.
- Puree the pumpkin in a blender. You could use a fork too, but remember to not leave any lumps.
- Sieve all-purpose and whole wheat flour in a bowl.
- Add dry milk, salt, baking powder, baking soda and all the dry spices to it and mix well.
- Use a blender to mix the brown sugar and curd into a smooth mix.
- Add the pumpkin puree to the dry ingredients and mix well.
- Now add the sugar and curd mix slowly and keep checking the consistency of the mixture.
- Add some milk only if the batter looks very thick.
- Add a few drops of vanilla essence and mix well.
- Line the cupcake tin with liners.
- Pour the mix in the tin so that they are filled slightly lower than the rim. This mix rises very well, so make sure to use tall liners for this.
- Bake in a preheated oven for about 35-40 minutes until they rise and cook perfectly.
- Meanwhile, prepare the frosting by adding all the ingredients listed below and keep it to chill for 10 minutes or so.
- Take the fresh cupcakes and cool them for 15 minutes. Add the frosting on top and enjoy.