I prepared yet another casserole recipe for this Thanksgiving Theme, which I am planning to post tomorrow. But last Sunday, on a whim I decided to bake some cupcakes with pumpkin puree that I had in hand. I worked out my recipe, and I wasn’t sure if I will get it right or not. Also, I mixed the ingredients in my way/order. In spite of all these, I went ahead and took step-wise pictures. Glad I did. This cupcake turned out to be a huge hit. I baked only a small batch, and it yielded me 6 cupcakes. M and I got just one for each and rest all became Vaandu’s share. (No, I did not let him eat all at once). He generously let me take a video and post it on IG as well. I am sure I will be baking these again this season.
Frosting and Decoration
As it was an unplanned recipe, I did not have all ingredients for the frosting. Luckily I had store bought cream cheese frosting that I bought along with Wilton cake décor kit for practicing. I used that for this recipe. As you can see from the picture, I have a long way to go when it comes to cake decoration. Hopefully this holiday season, I can learn a bit more.
Now off to the recipe. Bring on the holiday spirit with these mini bites of yummylicious, soft, moist and airy Eggless Pumpkin Pie Cupcakes flavored with pumpkin spice.
Eggless Pumpkin Pie Cupcakes Recipe
Ingredients:
All Purpose Flour – 1 cup Baking Powder – 1.5 tsp Baking Soda – ⅛th tsp Salt – ¼ tsp Pumpkin Puree – ¼ cup Milk – ¼ cup + 1 tbsp Sugar – ¾ cup Vanilla Essence – 1 tsp Oil – 1 tbsp Pumpkin Spice – 1 tsp Frosting of your choice – ¾ cup. I used cream cheese frosting.
Prep – Work:
Sieve the APF and set aside. Line the muffin tray with cupcake liners/wrappers or silicone molds. Pre-heat the oven to 350 deg F.
Steps:
In a mixing bowl add pumpkin puree, vanilla essence, milk and pumpkin spice. Mix them using a hand whisk and ensure the ingredients are well incorporated.
Then add the sugar and mix again. The puree mix will be watery like below.
Then add the oil and mix.
At this stage add the APF, salt, baking powder, baking soda.
Combine them together and if required add 1 tbsp of milk. (The cake mix is too thick) The batter should be smooth and moist like below.
Now scoop out the cake mix using a cookie scooper or spoon and fill ⅔rd the cupcake liners. I used about 1.5 tbsps approximately. I should have added little less as I ran out of the cake mix for my 6th one, but that raised correctly up to the cupcake liner brim.
Bake this for 12 – 15 minutes in the preheated oven at 350 deg F. I baked it for 15 minutes. Start checking after 12 minutes. Insert a toothpick in the middle of the cupcake and if it comes out clean, let them cool.
Once cooled, use your desired frosting and decorate the cakes.
Notes:
I used store-bought pumpkin puree, and it was thick. If you are using homemade thin consistency puree, decrease the quantity of milk and add 2 tbsp of condensed milk. You can add an allspice mix also for these cupcakes.
📖 Recipe
P.S. Make sure to follow me on my Pinterest for more healthy and delicious ideas!
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