Pumpkin cupcakes with Gorgonzola cheese topping!

Salted cupcakes? Yes!… and you’ll LOVE these cupcakes! Easy to make, super delicious to eat, perfect to amaze your friends for dinner!

Ingredients (for 8 cupcakes)

200 gr pumpkin

180 gr flour

2 eggs

30 gr toasted sesame seeds

40 gr Parmigiano Reggiano cheese

Gorgonzola cheese

Cream cheese

3 tsp of baking powder

Extra Virgin olive oil





Cut pumpkin in small cubes and bake them in the oven with olive oil, salt, pepper and rosemary (180° for about 15 minutes). When cooked, put it in a mixer and make a pumpkin puree. Let it cool down.

Beat eggs and put them in a mixer; sift flour and add it to the eggs together with the pumpkin puree and a pinch of salt (one tbsp of each ingredient at a time), so to have a very smooth mixture.

Stirring with a spoon, add sesame seeds and Parmigiano Reggiano cheese to the mixture. Add baking powder at the very end.

Put mixture in baking molds, filling 3/4 of each mold and bake in the oven (180° 20/25 minutes; check with a toothpick).

To make topping, mix together Gorgonzola and cream cheese (if you want Gorgonzola taste to be milder, use more cream cheese).

Little tip: if you prefer, you can use toasted hazelnuts or almonds instead of sesame seeds.


Recipe © Where the Foodies Go. All Rights Reserved.



    1. Thank you! A little mix of both Canadian and Italian tastes…and I’m crazy for Gorgonzola cheese! 😉 Loved your mushroom mini-bakes, they look delicious! Nice to meet you! 🙂 Maple

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