Pumpkin Cupcakes

Para versão Portuguesa clique aqui: “Queques de Abóbora”

300g flour

2 tsp baking powder

180g sugar

10 cardamom pods

300g pumpkin cut into cubes

4 eggs

140g vegetable oil

Place flour and baking powder into the mixing bowl and set 10sec/speed 5-7-9. Remove and set aside. Place sugar in the bowl.

 

Remove seeds from cardamom pods and add to sugar. Set 10sec/speed 5-7-9. Add pumpkin and set 15sec/speed 5. Add eggs and oil and set 15 sec/speed 5. Add flour and baking powder mixture and set 10sec/speed 4. Let mixture rest for 20 minutes. Pre-heat oven to 180º.

Pour mixture into lined muffin tins and place in oven for 30 minutes or until tested with a skewer it comes out clean.

Pumpkin Squares

Para versão Portuguesa clique aqui: “Quadrados de Abóbora”

Layer 1

½ cup butter at room temperature

½ cup walnuts/pecans,chopped

1 cup flour

Layer 2

1 cup icing sugar

200g cream cheese at room temperature

1 cup whipped cream*

Layer 3

500ml/2 ½ cups milk

1 vanilla instant pudding mix (be sure it uses 2 ½ cups milk, if not buy accordingly)

4 sheets gelatin

1 ¾ cups pumpkin puree (click here for recipe or check blog archive)

2 tsp pumpkin spice (click here for recipe or check blog archive)

1 cup whipped cream*

* I take a carton of 200ml heavy cream and whip until thick, then measure out as needed for the recipe.

Preheat oven to 350ºF/180ºC.

Layer 1:

Mix the flour, butter and nuts.

Press into 9x9in/23x23cm pan and bake for 15 minutes. Remove from oven and let cool.

Layer 2:

Mix the cream cheese, icing sugar and 1 cup of the whipped cream and pour over cooled crust.

Layer 3:

Make vanilla pudding according to instructions. Place a plastic film on top and let cool. Soak gelatin in cold water for 10 minutes. Strain and place in microwave for a few seconds, just until melted. When pudding is cool, add gelatin, pumpkin puree, pumpkin spice and 1 cup whipped cream and mix well until it becomes smooth. Pour it over the cream cheese layer. Refrigerate for at least 3 hours. Cut into squares before serving.

Pumpkin Spice

Para versão Portuguesa clique aqui: “Especiaria para Abóbora”

This spice mix is used in puddings, cakes, cookies and bread recipes that call for pumpkin.

2 tsp cinnamon

1 tsp ground ginger

½ tsp allspice

½ tsp nutmeg

Mix spices well together and store in na airtight container in a dry place.

Pumpkin Puree

Para versão Portuguesa clique aqui: “Puré de Abóbora”

Some recipes call for pumpkin puree. In my opinion roasting it in the oven is a better alternative to cooking it in water over the stove. This puree is great to use in breads, cakes and soups. I prefer using butternut squash because I find it sweeter.

After rinsing and drying it, I cut it in half lengthwise and remove the seeds and fiber. Depending on its size I’ll cut it again in fourths and place the pieces on a baking tray with skin side down and bake in a 180ºC oven for 1h15’, or until a fork can be easily inserted. I remove it from the oven and let it cool until I can handle it. I scoop out the pulp with a spoon and place it in the thermomix. Then set for 30 seconds, speed 3 slowly turning dial to 7.