Halloween Pumpkin Cupcakes

For the pumpkin puree, wash, deseed, and dice the pumpkin. Place 180 g of the diced pumpkin in a pot with a little water and cook over medium heat until the cubes are soft. Drain the water and mash the pumpkin. If necessary, add one tablespoon of water. Set the puree aside and let it cool.

In a large bowl, combine flour, brown sugar, 80 g of the pumpkin puree, eggs, sunflower oil, baking soda, baking powder, cinnamon, nutmeg, and salt with a hand mixer to form a smooth batter.

Preheat oven to 180 degrees Celsius top/bottom heat. Distribute the batter evenly into the muffin cups and bake for approx. 25 min. Remove and let cool.