citrouille-final_MINImag
Tip

Microwave method (1,000 watts). Cook one pumpkin at a time at maximum power for 4 to 5 minutes until a toothpick inserted in the centre of the cake comes out clean.

Print

Muffin in a Pumpkin

  • Preparation time
    20 minutes
  • Baking time
    45 to 55 minutes
  • Serves
    8 servings
Ingredients
  • 8 small pumpkins, 4”–5” (10 to 12.5 cm) in diameter with a capacity of 150 mL (2/3 cup) for the cake batter

Cake

  • 2 1/4 cups (560 mL) all-purpose flour
  • 2 tsp (10 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1 tsp (5 mL) ground cinnamon
  • 1 tsp (5 mL) allspice
  • 1/2 tsp (2 mL) salt
  • 1 1/4 cups (310 mL) pureed pumpkin or pumpkin pie filling
  • 3/4 cup (180 mL) 10% M.F. Québon Ultra’cream Coffee Cream
  • 1 tsp (5 mL) vanilla extract
  • 3/4 cup ( 180 mL) softened butter
  • 1 1/4 cups (310 mL) sugar
  • 3 medium eggs

Glaze

  • 1/2 cup (125 mL) 35% M.F. Québon Ultra’cream Whipping Cream
  • 1 1/4 cups (310 mL) icing sugar
Preparation

Pumpkin

  1. Prepare 8 pumpkins by cutting off and removing tops.
  2. Scoop out seeds and fibre and discard.

Cake Preparation

  1. Preheat oven to 375 °F (190 °C). In a bowl, mix dry ingredients and set aside.
  2. In another bowl, blend pureed pumpkin with the coffee cream and the vanilla extract. Set aside.
  3. In a large bowl, cream butter and sugar with an electric beater, adding the eggs one at a time. Beat well.
  4. Add dry ingredients and pumpkin mixture alternately to butter mixture until well blended.
  5. Pour approximately 2/3 cup (150 mL) of batter into each pumpkin.
  6. Bake on a cookie sheet for 45 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Glaze Preparation

  1. Mix whipping cream and icing sugar in a bowl.
  2. Drizzle glaze over each cake.
  3. Refrigerate until ready to serve.
You may also like