Pumpkin and orange cupcakes

Baking 440
Pumpkin and orange cupcakes Pumpkin and orange cupcakes
  • Serves: 12 People
  • Prep Time: 20 min
  • Cooking: 30 min
  • Difficulty: medium

These cupcakes are a great solution for those who do not like pumpkin. In this recipe, it is not felt at all. And all thanks to the orange zest. Looking at these cupcakes, I am enchanted by this invigorating, truly autumnal, orange tint – a little turmeric and orange blossom and voila – a bright, rich color is ready!



  1. First of all, boil the pumpkin.
  2. Then, mash it with a fork or chop it with a blender.
  3. Mix it with flour, egg and sugar.
  4. Squeeze the juice from a small orange and grate zest on a fine grater.
  5. Add zest, turmeric, cinnamon, baking powder to the dough and mix.
  6. Pour cranberries with water and let them soften for 10 minutes. Afterwards, rinse and add to the dough. Stir.
  7. Oil the silicone molds and place them in a preheated oven to 180 degrees.
  8. When the molds are already in the oven, only then pour the dough in them, because if this is done before, then you will probably perform acrobatic tricks with them.
  9. Bake for about 30 minutes, checking the readiness with a toothpick.
  10. Afterwards, get the cupcakes out of the molds and lubricate the tops with honey, decorate them with cranberries and pumpkin seeds.
  11. Bon appetit!

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