Love Halloween 🎃has both baked and sliced cake toppers! 🎃🎃Halloween was clearly my favorite "holiday" when I lived in the United States, Perhaps because the orange and black is my ynglingsfarver, or maybe because you can dress up or eating various spicy pumpkin cakes. They all have in common that they are peppered with "pumpkin spice", which is a blend you buy. I can show that it is a bit the same we use in spice cake, a blading of carnations, cinnamon and nutmeg as it appears this recipe.
It's pretty easy to make pumpkin puree. I put my boy and his companion to cut the pumpkin lamps and used the pieces they cut from, and also top of their pumpkin (However, sometimes you want to keep them and put in as a lid on pumpkin lamp). If you do not manage to make pumpkin puree first, I'm sure you can use applesauce that can be bought in supermarkets.
I have also tried making pumpkin puree of a whole pumpkin, I cut it up and baked with the skin up. After baking I might hive peal of, Perhaps because there was the shell at the top had they held on the fluid and was pretty watered, I pressed a little water out of the sink before I mixed them. I got enough to 4 portions muffins. The 2 servings I have frozen into each their freezer bag.
But apart from puree where pumpkin pieces first, bake and puréres, the recipe is super easy and they taste really good. I have also baked these muffins gluten-free with blue Finax, but otherwise I have used coarse spelt flour. As can be seen in the image below will be the more bright with Blue Finax.
The small cake toppers I have cut in glitter paper on my Cricut slicer, and if you want to see more about them, I have a whole website / webshop with them here MAKERstudio.dk
RECIPE – Pumpkin/Pumpkin muffins ca 24 pcs
INGREDIENTS
6 DL whole grain spelt flour (You can use any kind of flour also gluten Blue Finax as on the lower image )
5 cups pumpkin puree (can be replaced with applesauce that can be purchased on glass)
3 DL sugar
1,5 TSP bicarbonate of soda
1/2-1 teaspoon cloves (I use self 1 tsp but someone seems cloves has a very pungent taste)
1/2 -1 teaspoon grated nutmeg (same as cloves holders, I use 1 teaspoon and think it's fine)
2 TSP cinnamon
1 tsp salt
1,5 DL rapeseed oil
3 eggs
Approach The Pumpkin Puree
- Hollow-out a pumpkin and tag threads and cores out
- Cut into pieces and place on a baking sheet with the skin up
- Put the pieces in the oven at 175 ° c in 60-90 min
- They should feel soft inside
- Remove pumpkin”the meat” from the outer shell and the roof if necessary. burnt and hard pieces of
- Put “the meat” in a food processor and run, It seems too dry, add a bit of water if necessary
Approach Muffins
- Turn on the oven at 200 ° c
- Whip sugar, oil and eggs (with electric beater or mixer)
- Mix bicarbonate of soda, salt and all the spices in.
- Pour pumpkin pure ´ a in and stir
- Then pour the flour in and stir
- Stir the batter well in a mixer into a thin-Middle porridge
- Divide the batter in muffinpande (12 pcs) or solve molds, fill to just below the edge
- Bake at 200 ° c for about. 30 min to Brown (baking time depends on the fin)
- Check with a knitting needle if they are baked in the Middle (who do not sit on the batter)
- Cool off on a wire rack
