1. The pumpkin is steamed and pressed into puree.
2. The powder is mixed and sieved.
3. Beat the eggs in a basin and stir well.
4. Add corn oil, pumpkin puree, white sugar, and brown sugar.
5. Stir well.
6. Add the sifted powder.
7. Use a spatula to mix until there are no dry powder particles, add heat-resistant chocolate beans and mix well.
8. Mount the flower bag and squeeze it into the paper cup. Depending on the size of the paper cup, you can make 4-6.
9. Put it into the preheated oven and bake at 180 degrees for about 20 minutes.
10. Light cream + powdered sugar + rum + coloring.
11. Send it hard.
12. Squeeze it on the cupcakes to cool off.
13. The Oreo cookies are removed from the filling, and the bottom of the Hershey chocolate is squeezed with cream and glued to the cookies to make a witch's hat.
14. Put two small eye candy on the cake for decoration.
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