Ingredients (for 12 servings)
For the dough:
Butter - 150 g.
Eggs - 2 pcs.
Sugar - 100 gr
Flour - 150 g
Baking powder - 10 gr
Pumpkin - 280 g
Water (for pumpkin puree) - 80 ml
Orange - 1 orange.
For the cream:
Cream cheese - 130 g
Butter - 80 gr
Icing sugar - 2 tbsp.
Chocolate drops - 1 tbsp.
Prepare the necessary ingredients for the pumpkin orange muffins.
To prepare pumpkin puree, peel and peel the pumpkin, cut it into small pieces and put it into a saucepan.
Pour in the water and cook the pumpkin under a lid for about 15-20 minutes or until the pumpkin is fully cooked. Try kneading one piece of pumpkin with a fork - if it succeeds easily, remove the dish from the cooker.
Whisk the pumpkin and the remaining liquid with a blender until you get a smooth pumpkin puree. Measure out the desired amount of puree (250-280 g) and let it cool.
Combine the eggs and sugar in a bowl.
Beat the eggs and sugar with a mixer on high speed until puffy and light, then add the soft butter.
Beat the egg and sugar mixture with the butter until smooth and even.
Add the grated orange zest and pumpkin puree to the resulting cream. Mix with a mixer on slow speed.
Combine the flour with the baking powder and sift into the bowl with the pumpkin mixture.
Knead in a smooth dough.
Spread the pumpkin batter into paper-lined moulds, taking up just over half the volume of each mould.
Bake the pumpkin and orange muffins in an oven preheated to 180 degrees for about 25 minutes. Cool the finished cupcakes.
For the cream, beat the soft butter with a mixer with the icing sugar until fluffy. Add the cream cheese.
Whisk the cream again until smooth.
Transfer the cheese cream to a pastry bag with a round nozzle and pipe in mounds onto the cooled pumpkin muffins.
Decorate the cupcakes with chocolate drippings, imitating the eyes and mouth of the "ghosts".
The pumpkin orange ghost cupcakes are ready.