It all starts with a fresh pumpkin — look for the smaller varieties, which tend to be better for culinary uses.
1 2.5-lb. pumpkin, fresh
1 cup (250 grams) sugar
1 ½ stick unsalted butter, melted
2 cups flour (250g)
1 tsp. baking powder
1 tsp. baking soda
3 tsp. Whole Spice Pumpkin Pie Seasoning
2 cups of the fresh pumpkin, mashed after cooking
For the pumpkin:
Preheat the oven to 375 degrees F.
Remove the stem from the pumpkin and scrape out the insides, discarding the seeds.
Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil.
Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
When cooled, scrape the cooked pumpkin out of the shell and mash it. Any pumpkin left over from the recipes below can be used for vegetable soup, or seasoned with salt and pepper and eaten on the spot.
For the cupcakes:
Mix flour, baking powder, baking soda and pumpkin pie seasoning in a small bowl and set aside.
Using an electric mixer, beat the eggs and yolks together with the sugar for a total of 5 minutes, or until the mixture becomes thick and fluffy and triples in volume. Gradually add melted butter.
Add the mixed dry ingredients and immediately add the pumpkin.
Stir quickly — don’t overstir it: About 30 seconds will be enough to mix the dry ingredients into the pumpkin.
Bake at 350 for 20-25 minutes and remove from oven.
Let cool completely and add Pumpkin Frosting.
½ cup (80grams) instant vanilla pudding powder
2 cups heavy whipping cream
2 Tbs. fresh pumpkin, mashed
1 tsp. Whole Spice Pumpkin Pie Seasoning
Place instant pudding, heavy whipping cream and pumpkin pie spice in a bowl and beat with an hand electrical mixer until fluffy. Fold in fresh pumpkin and mix gently.
Frost cupcakes, adding decorations if desired.