Fall Baking: Soft Pumpkin Cinnamon Cake Recipe

Photo: from open sources

The cake according to this recipe is soft inside and with a sweet crust.

It’s pumpkin season, so it’s time to make pumpkin cupcakes. It is flavored with cinnamon, ginger and nutmeg.

This pumpkin muffin is super soft on the inside with a crunchy cinnamon and sugar crust. The recipe was shared on the Madame Vorger website.

Pumpkin cupcake

Ingredients:

For the test:

• 200 g pumpkin puree;
• two ripe bananas;
• 100 g butter;
• 140 g liquid honey;
• 2 eggs;
• 1/2 tsp. vanilla extract;
• 230 g flour;
• 1 tsp. baking powder;
• 1/2 tsp. baking soda;
• a pinch of salt;
• 1 tsp. cinnamon;
• a pinch of ground nutmeg, dry ginger and cardamom.

For powder:

• 20 g of sugar mixed with a pinch of cinnamon.

For spreading:

• 50 g soft butter;
• 3 tbsp. l. liquid honey.

Preparation:

1. Preheat the oven to 180 degrees. In a large bowl, mash the bananas with a fork, add the pumpkin puree and stir.
2. Melt the butter, add honey and eggs. Mix well. Sift flour, baking powder, baking soda and spices to these ingredients. Stir until smooth.
3. Grease a cake pan with butter and pour in the batter. Leave some space: the dough should fill 3/4 of the pan. Sprinkle cinnamon sugar on top.
4. Bake for about 50 minutes. Check readiness with a toothpick – it should be dry.
5. Before serving, mix soft butter with honey and serve over sliced ​​cake.