If you’ve already used pumpkin to make cakes, gnocchi, Quiché, latte and waffles, then it’s time to try another treat. This time it will be cupcakes with a delicious frosting and cinnamon. They look tempting from your very first glance. And once you bite into them, you’ll be amazed by their smooth consistency, complemented by crunchy nuts. Whoever tries this pumpkin treat will certainly not be disappointed.
Ingredients for the dough:
- 160 g fine spelt flour
- 160 g pumpkin purée
- 80 g xylitol
- 70 ml low fat milk
- 50 g coconut oil
- 50 g walnuts
- 2 eggs
- 1 scoop vanilla protein
- 1 teaspoon (heaped) baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ginger powder
- a pinch of ground nutmeg
Ingredients for the frosting:
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Method:
If you bought ready-made pumpkin purée, you have less work to do. Otherwise, you need to start preparing it. Wash the Hokkaido pumpkin and cut it in half. Do not peel or trim the skin, it is not necessary. Scoop out the seeds from both halves, then place the pumpkin on a baking tray and bake in a preheated oven at 180 °C for about 30-45 minutes (depending on the size of the pumpkin). If you want to shorten the baking time, you can cut it into smaller pieces. You can tell when a pumpkin is properly cooked by piercing it with a fork when it is completely soft. Once it is done, let it cool and blend to make a smooth pumpkin purée. If it seems too thick, add water and blend again.
Now you can get right down to making the cupcakes. In a bowl, mix together the flour, xylitol, protein, baking powder, cinnamon, ground ginger and nutmeg. Next, add the pumpkin purée, eggs, milk and melted coconut oil and mix together again. You should end up with a smooth and creamy dough. Finally, stir in the chopped walnuts. Prepare silicone cupcake moulds and spray with oil spray. Then fill them approximately ¾ full and bake at 180 °C for about 25 minutes.
Meanwhile, prepare the frosting. Whisk together the quark cheese with ricotta and xylitol. It should form a soft fluffy cream. Fill a pastry bag with it and use it to spread the cream in a circular motion on the baked and cooled cupcakes. Dust the finished cupcakes lightly with cinnamon and serve.
Nutritional values | 1 cupcake (12 in total) |
|---|---|
| Energy value | 186 kcal |
| Protein | 10 g |
| Carbohydrates | 15 g |
| Fats | 9 g |
| Fibre | 2.5g |
Cupcakes made from pumpkin purée have a perfectly smooth consistency. If you don’t like dry cupcakes, these will definitely hit the spot. Oh, and the delicious frosting on top? That’s just the icing on the cupcakes to make this the perfect treat.
Feel free to share your creations with us on social media by tagging #gymbeamcom.