13. Oct, 2021

Pumpkin Spice Cake or Halloween Muffins

Halloween, Advent & Christmas, Dessert, Baking, Snack, Herbst, Winter,

These spice cakes with pumpkin puree fit perfectly into the autumn season! With a few simple tricks, they can also be quickly transformed into Halloween muffins!

Level of difficulty

2 h

    Ingredients muffin dough:

  • g flour
  • g SENNA Back (margarine)
  • g crystal sugar
  • g cane sugar
  • eggs
  • g pumpkin puree (see below)
  • g baking powder
  • salt
  • Ingredients pumpkin puree:

  • g pumpkin, cooked
  • g carrot juice
  • g sugar
  • salt
  • SENNA vanilla flavouring
  • cinnamon
  • Ingredients Frosting:

  • g SENNA whipping cream
  • g white chocolate
  • SENNA Vanillearoma
  • nutmeg
  • cinnamon
  • SENNA Orange Flavouring
  • Food colouring if desired

Used SENNA Products:

1212201 Senna Back

SENNA Back

• Best binding properties for short-crust pastry
• Aroma withstands the baking process
• Ideal for short-cut pastry and yeast dough
• Vegan

Art.Nr.: 1212201 | 10kg (4 x 2,5kg)

1248310 Senna Aroma Vanille

SENNA Backaroma Vanille

• Fine vanilla flavour
• Vegan

Art.Nr.: 1248310 | 1kg (6x 1kg)

1248330 Senna Aroma Orange

SENNA Backaroma Orange

• Fruity orange taste

Art.Nr.: 1248330 | 1kg (6 x 1kg)

1243230 Senna Trennfettspray

SENNA Trennfettspray

• Fast and clean separation
• The baked goods don’t stick
• The fat doesn’t stick to the bottom of the baking tray
• Easy and fast to use
• Vegan

Art.Nr.: 1243230 | 500ml (6 x 500ml)

1246210 Senna Schlagcreme 1L Klein

SENNA Schlagcreme

• High volume
• Delicate glaze
• Suitable for all cream machines
• With sugar
• Made from pure vegetable fats

Art.Nr.: 1246210 | 1l (12 x 1l)

Preparation

  1. First prepare the pumpkin puree. To do this, boil the pumpkin (butternut or Hokkaido) in a little water and the orange juice until soft and then puree with the spices until smooth. Season to taste.
  2. Muffins:
  3. Stir margarine and sugar until fluffy.
  4. Add the eggs a little at a time.
  5. Fold in the spices and the pumpkin ice cream. Gradually mix the flour into the mixture.
  6. Fill into muffin tins (spray with SENNA separating fat beforehand) and bake at 160° for 20-25 minutes.
  7. Leave to cool.
  8. Frosting:
  9. Melt the chocolate in a bain-marie (Caution: max at 45°C).
  10. Whip the whipped cream (chill for at least 12 hours before use, according to the package instructions), fold in the chocolate and the spices and flavourings.
  11. Cool.
  12. Cover the muffins with the frosting and decorate as desired.

Our tip

For Halloween cupcakes: Add food colouring to the frosting! Decorate with homemade chocolate spider webs.



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