ana Autumn is the time of the pumpkin, which I have in abundance, so I use it.
Moist cupcakes with caramel chocolate (you can use another one) and cinnamon crumble sweeten the autumn days. They are really tasty.
Autumn pastries are relaxing for me, and I especially like the smell of cinnamon and ginger.
Ingredients
- 3/4 cup of butter or margarine, melted
- 3/4 cup of brown sugar
- 1 packet of vanilla sugar
- 2 eggs
- 1 cup pumpkin puree
- 1/4 glass of milk
- 2 1/2 cups of wheat flour
- 2 spoons of baking powder
- 1/2 teaspoon of baking soda
- 1 teaspoon of cinnamon
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon of ground anise
- 1/4 teaspoon of ground nutmeg
- 1/2 teaspoon of salt
Crumble
- 3/4 cup of wheat flour
- 1/2 cup of brown sugar
- 1 teaspoon of cinnamon
- 6 tablespoons of cold butter (about 100g)
- 80-100g of chocolate (e.g. caramel or white)
Preheat the oven to 180 degrees C.
Prepare about 16-18 muffin molds with a paper insert or use silicone molds.
In a large bowl, mix the butter, brown sugar, and vanilla sugar.
Then add the eggs, one at a time, until they are completely combined.
Add the pumpkin and milk, beat until creamy.
Finally, add the flour, baking powder, baking soda, spices and salt. Blend at low speed until combined. It should be thoroughly mixed.
Prepare the crumble: In a bowl, combine flour, brown sugar, cinnamon and cold butter. Knead with your fingers until a crumble is formed.
Cut the chocolate into small pieces.
Divide the dough between the muffins (about 2/3 tall). Divide the chocolate pieces between them. Sprinkle crumble on them evenly.
Transfer to the oven and bake for about 30 minutes. They should be browned and the sprinkles should be crispy.
Bon Appetit!
