Main Ingredients:
Pumpkin: 120g; Milk: 1 tbsp; Sugar: 1 tbsp; Pumpkin Seeds: 36 pieces (substituted with sunflower seeds as pumpkin seeds were not available).
Additional Ingredients:
Egg: 1; Milk: 50ml; Cake Flour: 120g; Baking Powder: 1 tsp; Salt: 1g; Salad Oil: 50ml; Maple Syrup: 60g.
Taste: Sweet; Technique: Baking; Time: One hour; Difficulty: Moderate.
Detailed Steps for Making Pumpkin Cupcakes
Peel and cut the pumpkin into small pieces, steam until soft using a rice cooker. If you don’t have a rice cooker, you can also boil the pumpkin in water (enough to cover the pumpkin).
Mash the steamed pumpkin while hot with a spoon, then add 1 tbsp of sugar and 1 tbsp of milk, mix well to make the pumpkin filling.
Whisk the egg until foamy, then gradually add maple syrup, salad oil, and milk, mix well with a whisk.
Sift in the cake flour, salt, and baking powder. Use a spatula to mix until smooth without lumps.
Line a muffin tin with cupcake liners. Start by adding a tablespoon of cake batter as the base, then add a portion of the pumpkin filling on top.
Fill the muffin cups up to 80% full with the cake batter.
Preheat the oven to 180°C and bake for 5 minutes initially.
Place pumpkin seeds on top and continue baking for another 20 minutes.
Remove the baked cupcakes and let them cool to room temperature before serving.
