Home » Pumpkin cupcakes, leeks, cinnamon and gorgonzola

Pumpkin cupcakes, leeks, cinnamon and gorgonzola

by Ada Parisi
5 min read

Pumpkin, leeks and cinnamon. A delicious combination and particular, made some aromatic few fresh mint leaves, I prepared in the form of small cupcakes decorated with a cream cheese frosting and pumpkin puree. They are baked in the oven and of course also can be prepared in trays and not in individual portion. The pumpkin and leeks are stewed in pan with little oil and baking leaves intact the lightness of the dish. They can be prepared in advance and then heat up and, If made in silicone baking cups for mini muffins, they are perfect for an aperitif, maybe even for Christmas dinner or new year's Eve, think about it!!!

Ingredients for 8 cupcakes:

  • 4 eggs
  • 500 grams of pumpkin Red
  • 1 leek
  • 2 spring onions
  • cinnamon as required
  • salt and pepper
  • 100 grams of spicy gorgonzola
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons of grated bread stale
  • 4 tablespoons cream or whole milk
  • 30 grams of grated pecorino cheese Dop
  • 100 grams of cheese spread
  • fresh mint as required

Peel the pumpkin, wash it and cut it into small cubes. Thinly slice the leek and onion and put them in a pan with oil. Let them dry over low heat and add the pumpkin: turn up the heat and Brown by adding, If necessary, little hot water, season with salt, pepper and add a pinch of cinnamon. Cook for 7-8 minutes, fire off, Add the chopped Mint.

Preheat oven to 200 degrees ventilated. Beat the eggs in a bowl with cheese, the cream or milk and bread crumbs. Season with salt and add the gorgonzola cut into cubes. Combine the egg mixture three quarters of baked pumpkin and gorgonzola cut into cubes and mix well. Pour the mixture into silicone muffin cups and bake for 15 minutes.

Meanwhile, Whisk the remaining pumpkin and mix it to the cream cheese. Serve the puddings topped with a teaspoon of pumpkin cream cheese, a mint leaf and, If you like, a pinch of cinnamon.

THE PAIRING: The sweet taste of pumpkin in this recipe should be enhanced by a noninvasive wine. We chose the delicacy of a Grechetto Umbria Igt, produced by Winery Palazzone. Is’ a very fine white scents, mild body with hints of white fruits.

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Anna February 11, 2014 - 14:59

Are students to see, try it definitely.
Brava, Brava and still good.
Love Anna

Sicilians creative in the kitchen February 11, 2014 - 15:17

Hi Anna, you're too good. Thank you very much, ADA

Eli February 11, 2014 - 09:36

Mama you good! The pumpkin with spicy gorgonzola! Perfect combination!

Sicilians creative in the kitchen February 11, 2014 - 11:59

Hello Eli, Welcome! Pumpkin and gorgonzola is a combination that I love excessively in any form! See you soon and thanks, ADA

vaty 10 February 2014 - 18:01

SEI bravissima Ada.

Sicilians creative in the kitchen 10 February 2014 - 22:16

Thanks Vaty. I embrace you, forte forte.


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