Pumpkin and Hazelnut Caramel Cupcakes

Ingredients

Flour 100g

Brown Sugar 120g

Egg 1

Butter 50g

Cream 50ml

Pumpkin Puree 65g

Hazelnuts 40g

Cranberries 40g

Raisins 40g

Baking Powder 1 tsp

Ground Ginger 1/4 tsp

Cinnamon 1/2 tsp

Salt 1/4 tsp

Caramel: Pour a small amount of water over the cane sugar and simmer for 7-10 minutes over medium heat. Leave on low heat to prevent the caramel from setting. You can decorate the cupcakes with caramelized hazelnuts. To do this, dip the nuts in the hot caramel, let the caramel drip off, and sprinkle with a little salt.

 Sift the flour, add salt, baking powder, and spices, and whisk well to distribute the ingredients evenly. Mix the softened butter with the caramel sauce, beat the egg, and add the cream and pumpkin puree. Gradually add the flour until you have a smooth dough. Add the chopped hazelnuts, raisins, and cranberries and mix well.

Divide the dough among the muffin tins. Press a few caramelized nuts into each muffin. Bake for 20 minutes at 180 degrees Celsius.

Enjoy!