Pumpkin Cupcakes with Nuts

12 servings

60 minutes

Pumpkin cupcakes with nuts are a delightful treat from American cuisine, where cozy autumn flavors blend with tenderness and a crunchy texture. The recipe's history traces back to baking traditions when pumpkin was used in pies and desserts as a symbol of home comfort. Warm notes of cinnamon, nutmeg, and ginger harmoniously complement the sweetness of pumpkin, creating a rich and intense flavor. The mascarpone and cream frosting adds airy lightness, while caramelized nuts finish the composition with a pleasant crunch. These cupcakes are perfect for cozy tea times, celebrations, or simply as a sweet indulgence that brings warmth and comfort in every bite.

Energy value per serving

• Calories: 301.7
• Proteins: 4g
• Fats: 19g
• Carbohydrates: 29.4g

Ingredients

• Sugar: 130 g
• Butter: 110 g
• Wheat flour: 130 g
• Chicken egg: 2 pc
• Pumpkin puree: 120 g
• Milk: 55 ml
• Walnuts: 0.3 glass
• Mascarpone cheese: 100 g
• Cream 35%: 100 ml
• Ground cinnamon: 0.3 tsp
• Nutmeg: 0.3 tsp
• Ginger: 0.3 tsp
• Ground cloves: pinch
• Salt: pinch
• Baking powder: 1 tsp
• Vanilla essence: 1 ml
• Powdered sugar: 100 g

Cooking steps

1. Mix flour, baking powder, spices, and salt.

   Required ingredients:

   • Wheat flour: 130 g
   • Baking powder: 1 teaspoon
   • Ground cinnamon: 0.3 teaspoon
   • Nutmeg: 0.3 teaspoon
   • Ginger: 0.3 teaspoon
   • Ground cloves:  pinch
   • Salt:  pinch

2. Beat the butter with 100 g of sugar until the mixture turns pale and fluffy.

   Required ingredients:

   • Butter: 110 g
   • Sugar: 130 g

3. In a separate bowl, lightly beat the eggs and gradually add to the butter mixture.

   Required ingredients:

   • Chicken egg: 2 pieces

4. Add pumpkin puree and vanilla.

   Required ingredients:

   • Pumpkin puree: 120 g
   • Vanilla essence: 1 ml

5. Gradually sift the flour and pour in the milk. Mix gently. Don't overmix, or the cupcakes won't rise.

   Required ingredients:

   • Wheat flour: 130 g
   • Milk: 55 ml

6. Preheat the oven to 180 degrees.

7. Place the batter in molds and bake for 20-25 minutes until the tops are firm and golden. If you're unsure, you can check the cupcakes with a toothpick.

8. For the cream, whip the cream separately and the mascarpone with 100g of sugar separately. Combine them.

   Required ingredients:

   • Cream 35%: 100 ml
   • Mascarpone cheese: 100 g
   • Powdered sugar: 100 g

9. Cover the cooled cupcakes with frosting.

10. Roast the chopped nuts over low heat with 30 g of sugar until the sugar melts and turns amber. Place the nuts on parchment and let cool.

    Required ingredients:

    • Walnuts: 0.3 glass
    • Sugar: 130 g

11. Cover your cupcakes with nuts.