Ever since I’ve been to the States in fall 2012, I’ve been obsessed with everything pumpkin spiced. Thankfully there’s more American stuff available in The Netherlands every year, so when I’ve found canned pumpkin and pumpkin spice at a store in Amsterdam, I couldn’t resist buying it and making Pumpkin Spiced Muffins, with a delicious topping: Cinnamon cream cheese. It turned out pretty good, so I couldn’t wait to share it here.
What you need for about 20 cupcakes:
- A muffin tin
- Cupcake liners
- 200 grams whole wheat flour
- 200 grams brown caster sugar
- 250 grams pumpkin puree
- 7 grams baking powder
- a pinch of salt
- 2 tbsp Pumpkin Spice
- 2 eggs (room temperature)
- 275 ml almond milk
- 180 ml sunflower oil
- 100 grams cream cheese
- 100 grams of powdered sugar
- Marrow of 1 vanilla pod
- 50 grams of soft butter
- Preheat the oven to 180 degrees Celsius.
- Mix the flour, sugar, baking powder, salt and pumpkins spice in a bowl.
- In a different bowl mix the pumpkin puree, eggs, milk and oil.
- Use a whisk to mix the two mixtures together.
- Line the muffin tin with cupcake liners and fill them up with the batter. They don’t rise much, so you can fill them all the way up.
- Put in the oven for about 25 minutes, or until they’re golden brown.
- When the cupcakes cooled down, you can add the topping. Mix everthing for the topping together until it’s smooth and use a knife or piping bag to put it on the cupcakes. Sprinkle them all with a bit of cinnamon to finish it of!