Pumpkin Cupcakes with Ice Cream

Baked cupcakes do not have a pronounced pumpkin flavor – a great option if you are not a fan of pumpkin dishes. Add some orange peels to the dough, and the smell of citrus will fill your home, reliably masking this ‘secret’ healthy ingredient.

Ingredients

• Pumpkin pulp - 250 g
• Wheat flour - 300 g
• Butter - 150 g
• Sugar - 170 g
• Eggs - 2
• Milk - 60 ml
• Vanilla sugar - 2 tsp
• Dough loosener - 2 tsp
• Oranges - 2
• Baking powder - ½ tsp
• Salt - on the tip of a knife
• Ice cream - 200 g
• Pumpkin seeds - to taste
• Mint - sprig

Directions

1. Bake the pumpkin pulp in the oven for an hour at 200 °C.
2. Cut into pieces, and blend into a purée.
3. Mix the pumpkin purée in a deep bowl and eggs until smooth.
4. Melt and cool the butter. Add it to the pumpkin purée together with the milk.
5. In a separate bowl, sift the flour, add baking powder, regular sugar, vanilla sugar, salt, baking soda, and the peel of two oranges.
6. Pour the liquid pumpkin-milk mixture. Mix thoroughly.
7. Fill baking tins with dough. Spread the peeled pumpkin seeds or slices of pumpkin on top (optional).
8. Preheat the oven to 190 °C, and put the cupcakes in to bake for 20 minutes.
9. Take the pastries out of the oven, and leave them to cool.
10. Remove pumpkin muffins from molds, and put them in wide cups. Garnish with a scoop of ice cream and a sprig of mint.
11. Enjoy!