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Pumpkin Pie Muffins

5 from 4 votes
Total Time 1 hr 10 mins
Course Dinner
Cuisine European
Servings 14 people

Ingredients
 

Dough:

  • 225 g Sugar
  • 2 Eggs, size L
  • 250 g Pumpkin puree
  • 100 ml Sunflower oil
  • 1 tsp Pumpkin spice (ingredients at the end of the recipe)
  • 0,5 tbsp Vanilla extract
  • 125 g Flour
  • 0,5 tbsp Baking powder
  • 0,5 tsp Baking soda
  • 0,25 tsp Salt

Frosting:

  • 240 g Double cream cheese
  • 180 g Butter at room temperature
  • 120 g Powdered sugar
  • 2 tsp Orange peel aroma
  • Food coloring orange
  • 14 Mini meringue
  • Fondant black and green
  • 14 Paper cupcake liners

Instructions
 

Dough:

  • Put the eggs, sugar, pumpkin puree, pumpkin spice and vanilla extract in a bowl and stir together vigorously. Mix the flour, baking powder, baking soda and salt in a separate bowl and then gradually stir into the pumpkin mixture.
  • Preheat the oven to 180 ° O / bottom heat. Place 14 paper molds on the grid (not a tray) lined with baking foil or paper and fill with the dough. The baking time on the 2nd shelf from the bottom is 25-30 minutes. Then do the wooden stick test. The dough must no longer adhere when it is pulled out. Let the muffins cool down well after baking. It is normal if they sink a bit in the middle.

Frosting:

  • Let the cream cheese drain a little. Whip butter with powdered sugar until creamy and then mix with the cream cheese and flavor. Then color the mixture orange. The intensity of the "pumpkin color" is up to you. Pour the mixture into a disposable piping bag and cool for at least 15 minutes (or until the muffins have cooled down).
  • When the muffins have cooled down, put a dollop of frosting in the resulting small well and put a mini meringue on top of each. Then cut off the tip of the piping bag so that there is an opening of 1 cm. Now, pulling from the bottom up, coat the meringue in thick strips. When all the muffins are ready, place them on a smooth, firm surface in the refrigerator for about 30 minutes.
  • Meanwhile, cut out the eyes, noses and mouths for the heads from the black fondant and a small stem from the green fondant. When the frosting has hardened a little, give the whole pumpkin heads a face and then cool again a little.
  • 6th recipe for pumpkin puree: pumpkin puree
  • Spice mixture for a supply for the pumpkin spice ("Pumkin Spice"): 2 teaspoons nutmeg powder, 1 teaspoon clove powder, 1 teaspoon ginger powder, 2 teaspoons cinnamon powder
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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