Pumpkin Lasagna Cupcakes

Pumpkin Lasagna Cupcakes

With Halloween just about here and pumpkins everywhere, I made pumpkin lasagna cupcakes. Basically, it’s the same recipe as my vegetable lasagna cupcakes but instead of tomato sauce, it’s pumpkin puree. Spicy pumpkin puree.

Have little ghosts and goblins not into spicy? Just tweak the seasonings. I made a batch there were half spicy and half not spicy. It’s easy to do when lasagna is cupcake style.

Pumpkin Lasagna Cupcakes

Pumpkin Lasagna Cupcakes
Makes 12

24 wonton wrappers
1/4 cup of your favorite cheese

Pumpkin Filling
1 cup pumpkin puree
3/4-inch piece of fresh ginger, minced
1 teaspoon soy sauce
1 tablespoon Sriracha hot chili sauce or to taste
Salt and pepper to taste

Vegetable Filling
2 ounces shiitake mushrooms, washed and thinly sliced
3 baby yellow squash and/or zucchini, peeled, washed and sliced crosswise
1 garlic clove, minced
1 teaspoon vegetable oil

Tofu Ricotta
8 ounces firm tofu with water squeezed out and crumbled
10 fresh basil leaves, chiffonade
1 tablespoon extra virgin olive oil
1/4 teaspoon ground nutmeg
1/4 teaspoon garlic powder
Salt and pepper to taste

In a bowl, combine the pumpkin, ginger, and soy sauce. Season to taste with the salt and pepper and Sriracha sauce. Mix well.

To make the vegetable filling, heat a wok or sauté pan to hot. Add the oil and swirl to coat. Add the garlic and sauté for a few seconds, add the squash and cook for a minute or so then add the mushrooms and cook for another minute until the vegetables are tender. Place in a bowl and set aside.

Next, make the tofu ricotta. Crumble about 3/4 of the tofu in a bowl, add the basil, olive oil, nutmeg, garlic powder, salt and pepper to taste. Transfer to a food processor and pulse until smooth but still slightly lumpy. Crumble in the remaining 1/4 tofu, mix to combine and set aside.

Preheat the oven to 375ºF.

Lightly coat a 12 cup muffin pan with oil. Layer a wonton wrapper in each cup, gently pressing down on the bottom and up the sides of the cup.

Divide the tofu ricotta in half. Using the first half, distribute evenly on top of each wrapper. Layer the vegetables next using the same distribution method. Top with the pumpkin then cheese.

Place a wonton wrapper on top but going in the opposite direction. Repeat the layers of the ricotta, vegetables, pumpkin and finally a sprinkling of cheese on the very top.

Bake for 10 – 15 minutes until the wontons wrappers are golden. Let cool in the pan for a few minutes before serving.

For a non-spicy pumpkin filling:
1 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon maple syrup or to taste
1/4 teaspoon ground nutmeg
Salt and pepper to taste

Related Posts
Baked Spicy Pumpkin Wontons
Vegetable Lasagna Cupcakes


  1. says

    The combination of ingredients sounds so good — I like the spicy version. The shiitake mushrooms with zucchini and ricotta combined with spicy pumpkin and packed into the wontons looks wonderful!

  2. says

    Oh dear, this recipe is driving me crazy with hunger! I can’t wait until we get power back so I can use the oven again… I would love nothing more than to toss these beauties in and savor every pumpkin-y bite.

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