Whole Grain Cupcakes with Spiced Pumpkin Cream
12 servings
30 minutes
Whole grain cupcakes with spiced pumpkin cream are a cozy treat embodying the warmth of autumn in every bite. The base made from apple and banana puree adds tenderness and natural sweetness, while whole grain flour gives a light nutty note. The cream with pumpkin puree, cream cheese, and aromatic spices reveals a rich bouquet of flavors—from warm nutmeg to vanilla sweetness. This dessert is perfect for leisurely home evenings, cozy gatherings with friends, or festive tea parties. The European roots of the recipe are traced in the traditions of using pumpkin in baking, but its modern interpretation makes the cupcakes a delightful addition to any table. Tender, fragrant, and slightly spicy—they create a mood and bring joy to everyone who tries them.
1
For the muffins, mix apple puree, banana puree, and sugar.
- Apple sauce (puree): 0.5 glass
- Banana puree: 0.8 glass
- Sugar: 0.5 glass
2
Break the eggs and mix well.
- Chicken egg: 2 pieces
3
Add 1 teaspoon of vanilla extract.
- Vanilla extract: 2 teaspoons
4
Sift the flour with the baking powder and soda.
- Whole grain (wholemeal) flour: 1.5 glass
- Wheat flour: 0.5 glass
- Baking powder (raising agent): 1 teaspoon
- Baking soda: 1 teaspoon
5
Mix everything, distribute into molds, and send to a preheated oven at 180 degrees for 25-30 minutes.
6
For the cream, blend pumpkin puree with spices, powdered sugar, cream cheese, and vanilla extract.
- Pumpkin puree: 0.5 glass
- Pumpkin pie spice: 1 teaspoon
- Icing sugar: 1 tablespoon
- Cream cheese: 120 g
- Vanilla extract: 2 teaspoons
7
Send to the refrigerator for 20 minutes.
8
Decorate the muffins with cream and enjoy autumn.