It’s not easy to find canned pumpkin puree in China. They have it. I’ve seen it around but it’s one of those things that if you do not grab it when you see it then when you need it you won’t find it. Anyways, I prefer the taste of fresh pumpkin in baked goods. You need to be careful when baking with fresh pumpkin because they’re very watery. Here’s how I prepared my pumpkin so that it was ready for baking:
- Cut pumpkin in half and put it on a lightly greased baking sheet.
- Roast in oven at 400F (200C) until super soft (60-75 minutes depending on size.
- When cool enough to handle, peel and puree in a food processor until completely smooth.
- Put it in a strainer and strain for as long as you can to remove all of the liquid.
I let my pumpkin puree strain for 6 hours because I had the time, but most of the liquid was out in 2 hours.
These Mini Pumpkin Muffins are to die for! They came out remarkably moist and since they’re bite size you can easily justify eating 8 of them in one sitting lol! Makes 50 mini cupcakes or 12 regular-sized cupcakes.
Mini Pumpkin Cupcakes with Cinnamon-Maple Syrup
- 1 cup (125g) Flour
- 1 t (5g) Ground Cinnamon
- 1/2 t (2.5g) Ground Ginger
- 1/2 t (2.5g) Allspice
- 1/2 t (2.5g) Nutmeg
- 1/2 t (2.5g) Baking Powder
- 1/2 t (2.5g) Baking Soda
- Pinch of Salt
- 1 stick (113g) Butter, softened
- 1/2 cup (100g) Sugar
- 1/2 cup Fresh Pumpkin Puree
- 1 1/2 t (7.5ml) Vanilla
- 2 Large Eggs
- Preheat oven to 350F (180C)
- In a medium bowl, combine flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and salt. Set aside.
- With hand mixer or stand mixer beat butter and the sugar for 3 to 4 minutes.
- Add pumpkin puree and vanilla extract. Add eggs, one at a time.
- Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
- With a teaspoon (5ml) fill each cupcake liner. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 12-14 minutes.
- Remove the cupcakes from the oven to a wire rack and cool completely before frosting .
Cinnamon Maple Frosting
- 2 T (30g) Butter, softened
- 8oz Cream Cheese, softened
- 3 T (45ml) Maple Syrup
- 1/2 t (2.5g) Cinnamon
- Pinch of salt
- Beat cream cheese, butter, maple syrup, cinnamon and salt until creamy.
- Gradually add the powdered sugar until thoroughly combined.