How to make Pumpkin Cupcakes? There are also 16 comments to give you an idea. Recipe tricks, thousands of recipes and more... Türk pumpkin muffin, cupcake, pumpkin muffin, cupcake, cupcake, Cupcake, winter cupcake, Muffin, fancy cake, Cakes-Muffins

Pumpkin Cupcakes

Portion: 8-12 Persons Preparation: 20 min Cooking: 25 min
It's not pleasant!Well!Beautiful!I liked it!Wonderful! Wonderful!
( 18 oy 4,28/5)
18 4.28 5 1

Hello Dear Friends,

The first day of the week started very early for me. There is so much to do today…

There may be those who think that it would be a pumpkin cake, in fact, most of us use pumpkin only in desserts. Especially with tahini and lots of walnuts :)

fancy cake

Creamy soup and fries are also very tasty. I realized that I haven't shared different pumpkin recipes with you yet, I will close this gap this winter :)

There are 3 different spices that I like in our little and delicious cakes. Ginger, Nutmeg and Cinnamon. I try to keep fresh ginger at home in winter and to use it as much as I can. You can find ginger in the markets, when it comes to nutmeg, you can find it either in powder or whole (tiny walnuts) in big markets or herbalists. My advice is to take the whole and grate it because it has a stronger effect that way.


Finally, boil the pumpkin without sugar and mash it after straining its juice. The juice of the pumpkin affects the consistency of the cake. 2,5 cups of water was enough for the puree I used.


Ingredients for Pumpkin Cupcake Recipe

  • 3 pieces of eggs
  • 1,5 cup powdered sugar
  • 2,5 water glass flour
  • 1 glass of pumpkin puree (180-200 g of pumpkin is enough)
  • half a glass of oil
  • 2 teaspoon of cinnamon
  • 1 teaspoon grated ginger
  • 1 teaspoon of nutmeg
  • 1 package baking powder
  • 1 packet of vanilla sugar or 1 teaspoon of vanilla extract

For service:

  • Chocolate Whipped Cream

How to Make Pumpkin Cupcakes Recipe?

  1. Boil the pumpkin, drain the water, put it in a bowl and cool it.
  2. Beat eggs and sugar until fluffy. Add the oil and the cooled puree.
  3. After adding 2,5 cups of flour, add the spices, baking powder and vanilla and beat for 2 minutes.
  4. Divide the dough into the papers you put in the cupcake tray. Bake in a preheated oven at 180 degrees for about 25 minutes.
  5. After the cakes you bought from the oven have cooled, serve by decorating with whipped cream.
Tags: , , , , , , , ,

"Pumpkin Cupcakes16 comments for ”

  • On January 14, 2015 at 14:07 am

    Whichever of your recipes I try, I find it very successful. I made your pumpkin soup recipe today. I was thinking of making dessert out of leftover zucchini when I saw your cupcake recipe. My daughter will absolutely love it when she gets home from school. It smells sweet, the cake like cotton is really great!

    Thanks a lot for the recipes, good luck with your hands.

    Could you please share delicious tastes for the next half-year holiday that will please the children and are also practical for mothers? For example, a perfect taste for every day.

    I wish you healthy and peaceful days :)

  • On January 29, 2014 at 06:42 am

    Hello... There were some.

  • On January 23, 2014 at 12:00 am

    Thank you so much for all your recipes.

  • On January 10, 2014 at 23:53 am

    Hello... I tried to make pumpkin dessert. I cooked it on the stove with sugar without adding water. It left a lot of water. And after 15 minutes, I saw that the fiber was scattered like a thick woolen thread. I'm afraid to try this recipe. A vegetable pumpkin that I don't know much about. You boiled my water. If I misunderstood, you filtered it before it melted and crushed it with an apparatus.

    • On January 12, 2014 at 14:34 am

      If you have leftovers from the zucchini you prepared earlier, use it. If you are going to boil it again, follow the recipe, so do not use sugar while boiling, then strain and mash. Because if it stays too watery, it will spoil the consistency of the cake.

  • On January 08, 2014 at 23:28 am

    good luck with your hands :)

  • On January 06, 2014 at 23:55 am

    your molds are soooo beautiful, where did you get them from?........

    • On January 07, 2014 at 11:04 am

      I got it from Ikea.

      • Sept. 10, 2014 at 21:01 pm

        I bought the same molds from ikea, but when I make muffins or cupcakes, my molds spread out, yours looks very neat, I wonder why

        • Sept. 11, 2014 at 10:05 pm

          There is a different tray for this at ikea, with narrower eyes than the regular muffin tray. It stays like this because it has no place to spread while cooking.

  • On January 06, 2014 at 22:15 am

    While I was wondering how to use the leftover pumpkins from my pumpkin soup, I found your recipe. Honestly, there was no nutmeg or fresh ginger at home, so I tried your recipe with just cinnamon, but it was delicious even as it is! My daughter ate two as soon as they were cooked?.. Thank you very much for sharing.
    After such a successful recipe, I am waiting for your soup recipe, I hope it is different from mine, there will be some variety :)

  • On January 06, 2014 at 15:43 am

    How was the ornament on it made? Could you give information?

    • On January 06, 2014 at 20:36 am

      I made it with sugar paste. I add a photo.

  • On January 06, 2014 at 15:12 am

    When I decided to make pumpkin soup last night, the first thing I did was to go to your site, and I was going to say there is no pumpkin recipe.. I think that's the only thing missing. I made my squash soup, but I'm looking forward to your various pumpkin recipes ;) (when it was diet period, I just looked at this recipe and just sighed :( )

  • On January 06, 2014 at 12:45 am

    Hello there
    I have a cooked sweet zucchini, but if I don't add sugar to the syrup, do you think I can use it?

    • On January 06, 2014 at 20:37 am

      Strain and crush the syrup. Try adding 1,5 cup of sugar to the cake instead of 1. Yours sincerely


Write a reply

Your email address will not be published. Required fields * Required fields are marked with