31 October 2016

Pumpkin & Pomegranate Cupcakes


Trick or treat, everything comes from there! A childish envy to have fun while feasting. Wacky ingredients, improbable recipes, we tried, experimented, failed and started again until we all agreed on the pumpkin! The Halloween cupcake was born!


For 8 cupcakes

  • 300g (10 oz) of pumpkin flesh
  • 1 plain yogurt
  • 3 pots (empty yogurts) of wheat flour
  • 1 packet of dry yeast
  • 4 eggs
  • 1/2 pot of brown sugar
  • 125g (9 tbsp) of salted butter
  • 1 tsp of ground cinnamon
  • 1 tsp of powdered ginger
  • 1 tsp of nutmeg

Light glaze

  • 300g (10 oz) of cream cheese
  • 200g (11/2 cup) of powdered sugar
  • 50g (11/2 oz) of pumpkin purée
  • 1 tbsp of maple syrup


  • Pumpkin seeds
  • Pomegranate seeds

Cook the pumpkin flesh and squash it with a processor, Put the purée aside.Preheat your oven to 165°C (330°F). Vigorously mix the yogurt, the flour, the yeast, the eggs, the sugar, the melted butter, the cinnamon, the ginger and the nutmeg.

Incorporate to this preparation 3/4 of the pumpkin purée and a handful of pomegranate seeds, stirring constantly.

Pour the batter into cupcake molds. Bake to 165°C (330°F) for about 20 minutes, let cool and set aside.

Light glaze

Mix the cream cheese (at room temperature), the powdered sugar, the remaining pumpkin purée and the maple syrup until it gets foamy. Refrigerate for about one hour before using it.


Coat the cupcakes with the glaze using an icing bag, sprinkle with some pumpkin and pomegranate seeds.


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