In addition to nutritious porridge and tender cream soup, orange pumpkins are great for light pumpkin muffins. Soft and fragrant, they can brighten even the gloomiest day. Top this exquisite, rich sweet dish with a scoop of our refreshing ice cream to cheer you up.

To make cupcakes, choose a bright orange pumpkin, as it is the sweetest.

Raisins, nuts, dried cranberries or candied fruit can be added to the dough to give the pastries new flavours. Cupcake tops are usually decorated with pumpkin seeds, whipped cream or chocolate fondant.

Treat your family to delicious pumpkin cupcakes: a cosy tea party at home will bring warmth and harmony to your day.

Flavourful Pumpkin Cupcakes with Ice Cream

Baked cupcakes do not have a pronounced pumpkin flavour – a great option if you are not a fan of pumpkin dishes. Add some orange peels to the dough, and the smell of citrus will fill your home, reliably masking this ‘secret’ healthy ingredient.

Pumpkin Cupcakes with Ice CreamBaked products
Easy Dinner


Pumpkin pulp 250 g
Wheat flour 300 g
Selianskyi Khutorok butter, 73% 150 g
Sugar 170 g
Eggs 2
Milk by RudTM 60 ml
Vanilla sugar 2 tsp
Dough loosener 2 tsp
Oranges 2
Baking powder ½ tsp
Salt on the tip of a knife
Eskimos ice cream by RudTM 200 g
Pumpkin seeds to taste
Mint sprig
Ice Cream weight
“The Eskimos”
Dairy butter
“Khutorok Selyans’kiy”
Dairy products milk
Milk 2.5%
Flavourful Pumpkin Cupcakes with Ice Cream

Steps to Make It

1. Bake the pumpkin pulp in the oven for an hour at 200 °C.

Cut into pieces, blend into a purée.

2. Mix the pumpkin purée in a deep bowl and eggs until smooth.

3. Melt and cool the butter. Add it to the pumpkin purée together with the milk.

4. In a separate bowl, sift the flour, add baking powder, regular sugar and vanilla sugar, salt, baking soda and the peel of two oranges.

Pour the liquid pumpkin-milk mixture. Mix thoroughly.

5. Fill baking tins with dough. Spread the peeled pumpkin seeds or slices of pumpkin on top (optional).

6. Preheat the oven to 190 °C, put the cupcakes in to bake for 20 minutes. 

7. Take the pastries out of the oven, leave to cool.

8. Remove pumpkin muffins from moulds, put them in wide cups. Garnish with a scoop of ice cream and a sprig of mint.


Sign up to write a comment
Subscribe to our newsletter
Thank you!
The first digest is coming soon.

Be the first to read about the company’s events, special offers, new tasty products, useful articles and recipes.