Round two of the pumpkin recipes and this one I have to say is my favourite.
I am a keen baker. To be honest, I’m a little too obsessed with it. It has become my unhealthy coping mechanism and, if I’m stressed, the house is normally littered in little bakes that I have made to try to chase the stress away. So, when faced with a mountain of pumpkin and not an awful lot of inspiration for what to do with it, I turned to the internet to find the perfect little recipe. Like with the soup (which you can read here if you’d like), there were many lovely recipes out there and various variations to choose from so I’ve taken little nuggets from each to create my own.
Can I just say how surprised I was with these? The soup didn’t feel like it could really go wrong – I mean, it is just veg – but the cupcakes felt like I was daring chaos to come and ruin everything, like I was shoving two fingers up at baking gods and saying ‘give it your best shot’. Well, either the baking gods weren’t paying attention or they were mature enough to rise above my insults because the bakes were delicious. They are the perfect blend of Halloween and winter, and the smell from the delicious spices filled the room the room for ages afterwards – so much so that we just had to start watching christmas specials! Now, I’m not saying that you will all get tinselitous if you bake these cupcakes but that I think they are very close to being my new winter season treats because they seem to su up everything I love about these colder months. So, please, give this recipe a go and let me know what you think!
- 280g self-raising flour.
- 100g cocoa powder.
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice.
- 110g butter.
- 200g caster sugar
- 3 eggs
- 180ml milk.
- 250g pumpkin, cooked and pureed (though, to be honest, I just mashed it).
- Icing to decorate.
- Preheat an oven to 190C/ Gas 5. Grease 24 muffin cups, or line with paper muffin cases. Sift together the flour, spices, and cocoa powder. Set aside.
- Beat the butter and sugar together until you get a light, fluffy mixture. Gradually add the egg and flour mixture. Stir in milk and pumpkin after your last egg has been added and then stir until smooth(ish).
- Pour mixture into cases and cook for around 25 minutes. Then allow to cool before decorating (if you want to).
- Enjoy with a nice hot chocolate and a lovely seasonal film.
And there you have it! They are really that simple. I am honestly so proud of these little bakes and cannot recommend them enough.
Until next time,