Terrifying pumpkin and cinnamon cupcakes, Halloween recipe


I bought these pumpkin-shaped molds a few months ago and had not yet had the opportunity to release them, so I thought the occasion that Halloween provides to premiere them seemed perfect, preparing this recipe for terrifying pumpkin and cinnamon cupcakes for Halloween.

The recipe was taken from the book Hummingbird pastry recipes and the result is a moist and fluffy dough, with a texture between sponge cake and flan that we really liked. If you have a surplus of pumpkin, I advise you to use it making this recipe.


For 6 units
  • Wheat flour 120 g
  • Sugar 140 g
  • Chemical yeast 1/2 on
  • 1 and 1/2 tsp ground cinnamon
  • Salt
  • Butter at room temperature 40 g
  • Milk 120 ml
  • Eggs 2
  • Pumpkin puree 200 g
  • Chocolate fondant

How to make terrifying pumpkin cinnamon cupcakes

Difficulty: Easy
  • Total time 1 hour
  • Elaboration 30 m
  • Cooking 30 m

How to make terrifying pumpkin cinnamon cupcakes

As I could not find pumpkin puree, I prepared it by boiling pumpkin and mashing it with a little water, just enough to get a thick paste. We start by putting the sugar, the flour, the baking powder, the cinnamon, the salt and the butter in a bowl and beat everything with the rods, until we obtain a grainy texture.

We pour the milk little by little, mixing well. Add the beaten eggs previously and continue beating. We slice the bowl with a rubber spatula. Add the pumpkin puree, mixing by hand until everything is well amalgamated.

We distribute the preparation in the molds, previously greased, and bake for about 30 or 35 minutes. Before unmolding them, we will let them cool slightly. We melt the chocolate in a bain-marie and, once the cakes are completely cold, we will draw terrifying faces with the help of a pastry bag with a narrow nozzle.

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