Perfect Pumpkin Muffins

Ingredients:

Cupcakes

• 1 medium sugar pumpkin (about 1 kg)
  Read: Pumpkin - how to choose, store and use in cooking
• 2 tbsp. l. olive oil
• Cooking spray for greasing pans
• 4 large eggs
• 1.5 cups brown sugar
• 1 cup canola oil
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1 teaspoon baking soda
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 2 cups premium wheat flour

Glaze

• 1 cup powdered sugar
• 1/4 tsp ground cinnamon

Preparation:

1. Prepare the cupcakes: Preheat oven to 180°C. Line a baking sheet with parchment paper.
2. Cut the stem off the pumpkin to create a flat surface. Turn the pumpkin flat side down, cut it in half, and scoop out the seeds. Brush the pumpkin with a little olive oil. Place the pumpkin halves on a baking sheet and roast until tender, 45 minutes to 1 hour. Let cool for at least 10 minutes before separating the flesh from the skin. Place the pumpkin flesh in a food processor and puree until smooth. Measure out 2 cups of pumpkin puree. Store any leftovers in a container for use in other recipes.
3. Lightly grease or line a 12-cup muffin tin with paper liners. In a large bowl, combine the pumpkin puree and eggs. Then, add the brown sugar, canola oil, baking powder, cinnamon, baking soda, cloves, and nutmeg and mix together. Add the flour and fold gently.
4. Pour the batter into the prepared pans and bake until a toothpick comes out clean, about 35 minutes. Let the cupcakes cool slightly before removing them from the pans.
5. Prepare the glaze: In a bowl, combine powdered sugar, cinnamon, and 1-2 tablespoons of water and mix thoroughly. Spread or drizzle the glaze over the pumpkin cupcakes.
   
   Recipe Pumpkin 'Cactus' Cupcakes with Frosting.