Pumpkin baking: recipes for cookies, cupcakes, cakes, muffins, quick and tasty. How to make pumpkin muffin in a slow cooker? Pumpkin Cake (with raw pumpkin) How to make Pumpkin Cake

Pumpkin is known and loved by many. Pumpkin soups, casseroles, porridges, pancakes and pancakes - it’s impossible to list all the dishes. We bring to your attention some wonderful recipes for baking with pumpkin, namely pumpkin muffins.

Useful properties of pumpkin

It is known that Indians from South America began growing pumpkin about 5 thousand years ago, and in the 16th century it was brought to the territory of the Russian Empire. Pumpkin contains the following vitamins and minerals: A, PP, B1, B2, B5, B6, B9, C, T, K, E, potassium, calcium, phosphorus, copper, chlorine, magnesium, sulfur, sodium and others. Its calorie content is a little more than 20 kcal per 100 g of product, it is rich in fiber.

Did you know? In October 2016, a Belgian farmer grew a pumpkin weighing 1,190 kg.

Pumpkin cleanses the body, it is useful for cardiovascular diseases, kidney diseases, tuberculosis, constipation, obesity, for the prevention of caries, increasing skin elasticity, and improving potency in men. Pumpkin seeds are used to cleanse worms, acne, and dandruff.

Pumpkin Cake Recipe

Try the original recipe for unsweetened pumpkin muffin - light, tangy, with a delicious crust. For this you will need:

• 0.5 kg pumpkin;
• 1 tablespoon salt;
• 140 ml warm water;
• 25 g sugar;
• 7 g dry yeast;
• 425 g of premium flour + for dusting the pan;
• 3 tablespoons rye flour;
• 3 tablespoons of refined sunflower oil + 1 tablespoon for greasing the mold;
• 4 cloves;
• 35 g dried;
• 25 g peeled.

Important! When sending the yeast dough into the oven, carefully close the door and do not open it for the first 0.5 hours, otherwise the dough may fall.

Bake the cake for 7 minutes, then reduce the temperature to 190 °C and bake for another 20-25 minutes. Check readiness with a match or wooden skewer. Remove the finished cake from the oven and leave to cool in the pan for 10 minutes, then carefully remove from the pan and leave for 2 hours. Cut the cooled cake into pieces and serve.

Pumpkin chocolate cupcake

Pumpkin is very tasty combined with chocolate. We offer you a recipe for a delicious pumpkin cupcake with chocolate, for the preparation of which you need to prepare the ingredients:

1. Dough:

• 3 tablespoons;
• 5 tablespoons butter (remove from the refrigerator in advance);
• 3 tablespoons sugar;
• 3 eggs;
• 300 g pumpkin;
• a pinch of salt;
• 6 tablespoons flour;
• 20 g baking powder;
• a pinch of ground;
• pinch;
• a pinch of vanilla sugar;
• 50 g dark chocolate without additives;
• some peeled and toasted pumpkin seeds for garnish.

• 80 g powdered sugar;
• 50 ml pumpkin juice;
• 50 ml milk;
• ¼ stick of butter.

Important! To ensure that the raisins in the dough are distributed evenly and do not move to the bottom during baking, they need to be sprinkled with flour, and the excess flour should be shaken off well..

Add raisins to the dough, mix well. Preheat the oven to 170°C. Line the muffin tin with baking paper so that the edges hang down a little, this will make it easier to remove the muffin later. Beat the dough with a mixer for about 20 seconds, put it in the mold and smooth it out. The correct dough should be thick, like homemade sour cream, but at the same time fall from an inverted spoon. The form should be filled with dough no more than 2/3.
Bake for 40 minutes, check doneness with a match or wooden toothpick. To make the fudge, sift the powdered sugar and place all the ingredients in a saucepan or saucepan with a thick bottom. Cook the fudge over low heat, stirring constantly, until the honey becomes thick. Let cool for 5 minutes, pour over the fudge and sprinkle with pumpkin seeds.

Pumpkin Butternut Cake

To make soft and flavorful butternut squash muffins you will need the following ingredients:

• 1 cup (200 g) wheat flour;
• 1 teaspoon baking powder;
• 3 tablespoons whole grain wheat flour;
• ¼ teaspoon of soda;
• 1 teaspoon lemon juice;
• salt on the tip of a knife;
• ground on the tip of a knife;
• ground cinnamon on the tip of a knife;
• ground on the tip of a knife;
• ground nutmeg on the tip of a knife;
• ground star anise on the tip of a knife;
• ground on the tip of a knife;
• ground allspice on the tip of a knife;
• 1 egg;
• 3 tablespoons sugar;
• 100 g pumpkin, grated on a medium grater;
• 2.5 tablespoons of refined vegetable oil;
• 2 tablespoons of cream 10% fat (can be replaced with milk);
• 40 g nuts (can be replaced with any other nuts);
• 40 g dried cranberries (can be replaced with raisins or other dried berries);
• some peeled pumpkin seeds for decoration;
• vegetable oil for greasing molds.

Did you know? From 1 walnut tree that is 100 years old, you can harvest 300 kg of harvest.

Place the dough into the molds, filling them no more than 2/3 full. Sprinkle seeds on top. Bake for 20-25 minutes, check for doneness with a wooden stick. Remove the cupcakes from the oven, leave for 5-10 minutes, then carefully remove from the molds and place on a wire rack to cool further. Serve warm with tea or coffee.

Pumpkin orange cupcake

To bake a tender and juicy pumpkin-orange cupcake, you will need the following ingredients.

Cucumbers are the favorite crop of most gardeners, so they grow in our vegetable beds everywhere. But quite often, inexperienced summer residents have many questions about growing them, and, first of all, in open ground. The fact is that cucumbers are very heat-loving plants, and the agricultural technology of this crop in temperate climate zones has its own characteristics. We will tell you everything you need to know about growing cucumbers in open ground in this article.

May days delight with warmth and the opportunity to spend more time on the plots. But the long-awaited month of the arrival of stable warmth cannot boast of a balanced lunar calendar. In May, the periods favorable for working only in an ornamental garden or only in a vegetable garden are quite long, and there are quite a few days suitable for any plants. The lunar calendar for May 2019 requires planning and skillful distribution of planting and sowing times.

Despite the popularity of the popular nickname “bottle palm,” it is very difficult to confuse the genuine hiophorba bottle palm with its relatives. A real indoor giant and quite a rare plant, hyophorba is one of the most elite palm trees. She became famous not only for her special bottle-shaped trunk, but also for her very difficult character. Caring for hyophorba is no more difficult than caring for ordinary indoor palm trees. But the conditions will have to be selected.

Warm salad with funchose, beef and mushrooms is a delicious dish for the lazy. Funchoza - rice or glass noodles - is one of the easiest to prepare among its pasta relatives. Just pour boiling water over the glass noodles and leave for a few minutes, then drain the water. Funchoza does not stick together and does not need to be watered with oil. I advise you to cut long noodles into smaller pieces with scissors so as not to inadvertently snag the entire portion of noodles in one sitting.

Surely, many of you have come across this plant, at least as a component of some cosmetic or food products. It is “disguised” under different names: “jujube”, “unabi”, “jujube”, “Chinese date”, but they are all the same plant. This is the name of a crop that has long been grown in China, and was grown as a medicinal plant. From China it was brought to the Mediterranean countries, and from there jujube began to slowly spread throughout the world.

May chores in the decorative garden are always associated with the need to use every free minute as productively as possible. This month, flower seedlings are planted and seasonal decoration begins. But you shouldn’t forget about shrubs, vines, or trees. Due to the imbalance of the lunar calendar this month, it is better to work with ornamental plants in early and mid-May. But the weather does not always allow you to follow the recommendations.

Why do people move to the countryside and buy dachas? For a variety of reasons, of course, including practical and material ones. But the main idea is still to be closer to nature. The long-awaited summer season has already begun; a lot of work awaits us in the garden. With this material we want to remind you and ourselves that in order for work to be a joy, you must remember to rest. What could be better than relaxing in the fresh air? Just relax in a furnished corner of your own garden.

May brings not only long-awaited warmth, but also no less long-awaited opportunities to plant even heat-loving plants in the beds. This month, seedlings begin to be transferred into the soil, and crops reach their peak. While planting and new crops are being planted, it is important not to forget about other important chores. After all, not only the beds need enhanced care, but also the plants in greenhouses and seedlings, which are beginning to be actively hardened off this month. It is important to form plants in time.

Pie for Easter - a homemade recipe for a simple sponge cake filled with nuts, candied fruits, figs, raisins and other goodies. The white icing that decorates the cake is made from white chocolate and butter, it won't crack, and it tastes like chocolate cream! If you don’t have the time or skills to tinker with yeast dough, then you can prepare this simple holiday baking for the Easter table. I think any novice home pastry chef can master this simple recipe.

Thyme or thyme? Or maybe thyme or Bogorodskaya grass? Which is correct? And it’s correct in every way, because these names “pass” the same plant, more precisely, one genus of plants from the Lamiaceae family. There are many other popular names associated with the amazing property of this subshrub to release large amounts of aromatic substances. The cultivation of thyme and its use in garden design and cooking will be discussed in this article.

Favorite Saintpaulias have not only a special appearance, but also a very specific character. Growing this plant bears little resemblance to classical care for indoor crops. And even the relatives of Uzambara violets from among the Gesnerievs require a slightly different approach. Watering is often called the most “strange” point in caring for violets, which prefer non-standard watering to the classical method. But the approach will also have to be changed when it comes to fertilizing.

Savoy cabbage gratin is a vegetarian recipe for a tasty and healthy meat-free dish that can be prepared during Lent, since no animal products are used in its preparation. Savoy cabbage is a close relative of white cabbage, but it is superior to its “relative” in taste, so dishes with this vegetable always turn out successful. If for some reason you don’t like soy milk, then replace it with plain water.

Currently, thanks to breeders, more than 2000 varieties of large-fruited garden strawberries have been created. The same one that we usually call “strawberries”. Garden strawberries arose as a result of the hybridization of Chilean and Virginia strawberries. Every year, breeders never tire of surprising us with new varieties of this berry. Selection is aimed at obtaining not only productive varieties that are resistant to diseases and pests, but also those with high taste and transportability.

Useful, hardy, unpretentious and easy to grow, marigolds are irreplaceable. These summer gardens have long since moved from city flower beds and classic flower beds to original compositions, decorating beds and potted gardens. Today, marigolds, with their easily recognizable yellow-orange-brown colors and even more inimitable aromas, can pleasantly surprise with their diversity. Firstly, among marigolds there are both tall and miniature plants.

Thanks to the pleasant taste of this autumn vegetable, it has been used as a main ingredient in many dishes, including baked goods. You can put both raw and pre-baked pulp of the product into the dough.

How to make pumpkin cake

If you want to bake an original product with a sweet aroma, then know that there are very simple recipes. For example, a pumpkin muffin: to make it, you just need to grate the peeled pulp of the vegetable, combine it with the rest of the ingredients according to the recipe, add flour, pour the resulting aromatic mass into molds and bring everything to readiness.

In a slow cooker

The delicacy that can be made thanks to this miracle technique turns out incredibly tasty. A pumpkin muffin in a Panasonic multicooker with a large bowl capacity of 4.5 liters is prepared for 65 minutes on the “Baking” mode. With other models, the baking principle is practically the same, but for a 2.5-liter multicooker, the baking time will increase by about 20-40 minutes.

In the oven

You can bake desserts in a gas or electric oven. A large pumpkin muffin in the oven can be cooked from 40 minutes to 1 hour at the optimal temperature. Electrical equipment is also placed at 180 degrees (for an hour), but it has an advantage: it heats the product from below and from above at the same time. If you want the pumpkin pulp to remain moist, bake the muffins at 160 degrees for 1.5 hours.

Pumpkin Cake Recipe

Thanks to the fact that almost every housewife experiments with recipes, many ways of preparing one dish have been created, but with the addition of different ingredients. Consider all the options or choose one pumpkin muffin recipe and prepare this kind of delicacy at your leisure, improving the taste with lemon zest, dried fruits, cinnamon, etc.

Curd

• Time: 60 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 328 kcal.
• Purpose: for dessert.
• Cuisine: European.

Do you want to know how to prepare an excellent delicacy that will not cause much harm to your parameters? Pumpkin muffins with cottage cheese are the perfect example of a deliciously tasty and at the same time cleansing dessert. You can reduce the final calorie content of your dish by using low-fat cottage cheese and reducing the recommended amount of sugar. Make an original delicacy with a delicate consistency.

Ingredients:

• oil (vegetable) – 1 tbsp. l.;
• eggs – 4 pcs.;
• semolina – 150 g;
• sugar – 150 g;
• pumpkin – 400 g;
• vanilla sugar – 0.5 sachet;
• cottage cheese – 400 g.

Cooking method:

1. Place the bowl with the grated pumpkin pulp on the fire to simmer.
2. Break eggs with sugar into cottage cheese, mix, add semolina.
3. Combine the cooled pumpkin puree mass with sweet eggs. Make the dough, the consistency of which will resemble the preparation for pancakes. If the mixture is thick, it is recommended to add more semolina. Set the dishes aside to allow the cereal to swell.
4. Grease the inside of a silicone muffin pan and fill it with dough.
5. Place the pumpkin cheesecakes in the oven for 25 minutes.
6. You can decorate or top the finished treat with your favorite jam.

Chocolate

• Time: 2 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 324 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty of preparation: easy.

Don't miss this quick trick that will help you bake a delicious chocolate dish. Delicate, delicious chocolate pumpkin cupcake can be made using both white and milk chocolate. The delicacy has a special delicate consistency due to the fact that the dough for it is prepared with vegetable oil. Hurry up and treat your household to this cupcake.

Ingredients:

• chocolate (white) – 50 g;
• flour – 350 g;
• eggs – 2 pcs.;
• baking powder - 1.5 tsp;
• pumpkin – 350 g;
• water – 80 ml;
• sugar – 180 g;
• oil (vegetable) – 100 ml.

Cooking method:

1. Prepare pumpkin puree in a slow cooker: chop the pulp without peeling, place the pieces in a bowl, add 80 ml of water, leave to simmer with the lid closed.
2. Turn the softened pieces (along with the resulting juice) into puree, transfer to a bowl, and set aside so that the vegetable puree cools. Wash the bowl immediately and lubricate it.
3. Add sugar to the broken eggs and beat the ingredients thoroughly. Pour in the oil, add pumpkin puree, salt, and mix well. You can also add a pinch of nutmeg, cinnamon or vanilla for more flavor.
4. Combine flour with baking powder, pour dry mixture into dough. Chop the chocolate into very small pieces and send them to the stock.
5. Fill the multicooker bowl with dough and smooth the surface of the future dessert with a spatula.
6. Cook, closing the lid, on the “Baking” mode for an hour.
7. The finished product can be poured with melted chocolate.

On kefir

• Time: 45 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 321 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty of preparation: easy.

The proposed option is the fastest way to prepare beautiful, delicious cupcakes for your household. Pumpkin cake with kefir will be appreciated by housewives who prefer to prepare baked goods that are not too greasy, because this recipe involves preparing the delicacy without oil. You can decorate the cupcakes as you wish: fried nuts, seeds.

Ingredients:

• egg – 1 pc.;
• pumpkin puree – 0.5 tbsp;
• kefir – 0.5 tbsp.;
• seeds, nuts - to taste;
• sugar – 0.5 tbsp;
• flour – 1.25 tbsp;
• baking powder – 8 g.

Cooking method:

1. Pour sugar into a bowl and break the egg there. Turn the components into foam using a mixer: the required consistency will be obtained after 10 minutes of whipping.
2. Heat the kefir, pour it into the sweet eggs, stir everything well.
3. Prepare pumpkin puree: boil pieces of pulp in a slow cooker, setting it to “Steam” or bake for half an hour in the oven, then mash them with a fork or use a blender to chop.
4. Add pumpkin puree to the dough, add flour, baking powder from the bag, mix. You can add a little cinnamon or cardamom for flavor.
5. Divide the batter into the molds and sprinkle the cupcakes with seeds if desired.
6. Cook for 25 minutes, setting the oven to 180 degrees.

Lenten

• Time: 60 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 292 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty of preparation: easy.

To prepare such a delicacy, choose a fleshy, bright vegetable. Lenten pumpkin muffins are made from vegetable puree, and it does not matter what kind of pumpkin it is made from - boiled or baked. A delicious dietary dish without eggs has an excellent aroma, because according to the recipe, you also need to add grated orange zest to the dough. Try the dessert not only during Lent, you won’t regret it.

Ingredients:

• sugar – 0.5 tbsp;
• oil (vegetable) – 50 ml;
• vinegar - 0.5 tbsp. l.;
• vanilla sugar – 1 tbsp. l.;
• flour – 0.75 tbsp;
• water – 50 ml;
• zest from one orange;
• pumpkin – 200 g;
• soda – 0.5 tsp;
• cocoa – 2 tbsp. l.

Cooking method:

1. Finely chop the peeled pumpkin, bake in the oven or microwave until it softens.
2. Mix flour, both types of sugar, soda.
3. Place the vegetable pulp in a blender, fill it with water, and make a puree. Pour in vinegar and oil.
4. Combine the pumpkin-butter mixture with the dry ingredients and mix everything with a spoon until smooth.
5. Divide the dough in half, then pour cocoa into one half, and grated zest from one citrus into the other.
6. Grease the mold or cover the bottom with parchment, lay out the chocolate layer, followed by the light dough, level the surface.
7. Bake the fragrant cake at 180 degrees, and after 30 minutes check the readiness with a stick.

Oat

• Time: 3 hours 50 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 248 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty of preparation: medium.

If you want to bake a cupcake, but don't know what to put in it to make it as healthy as possible, then consider this recipe. The product with oatmeal, dried apricots and pumpkin pulp is distinguished not only by its beneficial cleansing effects for the body, but also by its excellent taste.

Ingredients:

• baking powder – 2 tsp;
• eggs – 2 pcs.;
• butter (drain) – 50 g;
• sugar – 0.5 tbsp;
• raisins, dried apricots – 50 g each;
• pumpkin – 600 g;
• oatmeal – 2 tbsp;
• flour – 4 tbsp. l.;
• oil (vegetable) – 3 tbsp. l.

Cooking method:

1. Pass the pumpkin pulp through a juicer. Pour the resulting juice over the oatmeal.
2. Prepare the base: combine eggs with sugar, beat with a mixer. Without stopping the action, send the bulk ingredients and vegetable oil here.
3. Combine the sweet butter mixture with the swollen oatmeal, stir everything together until all products are combined into a single mass.
4. Finely chop the washed dried apricots with raisins and add to the dough.
5. Pour the cake mixture into the prepared pan and cover the container with foil.
6. Bake the product at 180 degrees. Remove after 40 minutes.

Carrot-pumpkin

• Time: 60 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 298 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty of preparation: easy.

If you love the combination of carrots and pumpkin, then try making this delicious dish. The recipe below is the fastest way to make a spiced pumpkin and carrot muffin that will not only be attractive to look at, but also very moist and delicious. Find out how to bake an original delicacy with raisins, dried apricots, marmalade from dough, which is mixed with sour cream.

Ingredients:

• water – 75 ml;
• flour – 220 g;
• sugar – 40 g;
• dried apricots – 1 tbsp. l.;
• raisins – 1 tbsp. l.;
• sour cream – 200 g;
• pumpkin – 100 g;
• soda – 0.5 tsp;
• vinegar – 0.5 tsp;
• marmalade – 1 tbsp. l.;
• oil (vegetable) – 9 tbsp. l.;
• eggs – 2 pcs.;
• carrots (large) – 1 pc.

Cooking method:

1. Cut the peeled vegetables into small pieces, grind them into puree, and place them in a food processor.
2. Transfer the pureed mixture to another container and break the eggs into it.
3. Pour sour cream, butter, water and sugar into the ingredients. Add soda there, but douse it before doing so.
4. Measure out the flour, pour it into a dry glass, and gradually pour it into the dough. The consistency of the pumpkin cake mix should resemble sour cream, not too liquid, but not too thick.
5. Add finely chopped raisins, marmalade, and dried apricots to the dough. You can replace the products with those more suitable to your taste, but do not increase the amount recommended by chefs in the recipe.
6. Pour the thick mixture into silicone molds, but do not fill them to the top.
7. Pumpkin muffins bake for about 40 minutes. It is better to make the oven temperature optimal.

With nuts

• Time: 45 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 354 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The beauty of muffins is that to prepare them you can use most of all kinds of additional ingredients: dried fruits, fresh fruits, vegetables, chocolate, etc. The pumpkin and nut muffin is worth a lot - a delicate airy consistency with an excellent aroma and unsurpassed taste. The dough is made with honey, which creates the perfect combination with pumpkin and nuts.

Ingredients:

• flour - 1 tbsp;
• sugar – 80 g;
• pumpkin puree – 4 tbsp. l.;
• eggs – 2 pcs.;
• sour cream – 5 tbsp. l.;
• baking powder – 1 tsp;
• dried prunes – 50 g;
• walnuts – 20 pcs.;
• dried apricots – 50 g;
• oil (plant) – 3 ml;
• raisins – 50 g;
• honey – 1 tsp.

Cooking method:

1. Beat eggs and sugar in a prepared bowl until bubbles form on the surface. Add 1 spoon of the selected honey to the mixture, mix everything without stopping until the honey dissolves.
2. Add more sour cream to the egg-honey mixture and mix the ingredients with a whisk.
3. Place the pumpkin puree into the bowl and beat with a whisk.
4. Mix flour with baking powder, add dry ingredients into the batter until the mixture becomes viscous and thick.
5. Cut dried fruits, except raisins, into small cubes; nut kernels can be chopped either finely or coarsely - as you wish. Pour ingredients into baking dough.
6. Place the mixture with nuts and honey in a suitable form, leaving a space from the edge of the container (about a finger thick). Place in the oven turned on at 200 degrees.
7. Poke the surface with a stick to see if the cake is ready.

Pumpkin orange

• Time: 30 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 367 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty of preparation: easy.

If you want to make a fragrant and appetizing dessert, then try a delicate pumpkin cupcake with orange fondant. Having done everything step by step according to the recipe, you will get a dish that has a pleasant taste - people of any age will enjoy the delicacy. You can bake charming pastries for a children's party by arranging the cupcakes in portions and brushing each of them with a delicious topping.

Ingredients:

• cloves – 0.25 tsp;
• pumpkin – 425 g;
• ginger – 1.5 tsp;
• cinnamon – 1 tsp;
• brown sugar – 1 tbsp;
• oil (vegetable) – 0.5 tbsp.;
• eggs – 2 pcs.;
• flour – 2 tbsp;
• baking powder – 2 tsp;
• soda – 0.25 tsp;
• orange zest – 1 tsp;
• salt – 0.5 tsp.

• sugar – 0.5 tbsp;
• orange zest – 0.25 tsp;
• orange juice – 4 tsp.

Cooking method:

1. Throw the grated pumpkin, ginger, cinnamon, cloves into the pan, cook for 8 minutes until smooth and puree. Remove from oven. Pour a glass of brown sugar into it, pour in the butter, and then slowly add the eggs.
2. Place flour and baking soda in another bowl. Salt the ingredients and add baking powder. Mix everything together, then place it into the mixture you made earlier.
3. Divide the dough into mini baking pans (this mixture makes enough for 36 pieces).
4. Bake the products for 10 minutes. Only when the cupcakes are golden, remove them from the oven.
5. Let sit for a while and then remove the cupcakes from the oven to cool.
6. Combine everything for fudge, apply it to warm products.

With cranberries

• Time: 1 hour 5 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 354 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty of preparation: easy.

Have you tried baking with pecans and cranberries? For example, such a delicious, beautiful dish as in the photo will not take long to bake, and as a result, on the table in front of you will be a most tender, delicious, glazed cupcake filled with roasted nuts. Check out this step-by-step recipe for Pumpkin Cranberry Pecan Cake and try making it for your family immediately.

Ingredients:

• sugar – 300 g;
• pecan nut – 1 tbsp.;
• powdered sugar – 3 tbsp. l.;
• fresh cranberries - 1 tbsp.;
• tangerine juice – 20 ml;
• cloves – 0.5 tsp;
• chicken egg whites – 3 pcs.;
• cinnamon – 2 tsp;
• brown sugar – 3 tbsp. l.;
• pumpkin puree – 400 g;
• salt – 0.25 tsp;
• light rum – 20 ml;
• nutmeg – 1 tsp;
• butter (drain) – 110 g;
• ginger – 1 tsp;
• vanilla extract – 2 tsp;
• applesauce – 120 g;
• baking powder – 1 tsp;
• soda – 1 tsp;
• flour – 450 g.

Cooking method:

1. Prepare a dry base for the dough: combine the flour with the rest of the bulk products, knead everything.
2. Mix pumpkin and apple puree into one mass; if desired, you can replace part of the apple with banana - this will make the taste even better.
3. Beat the softened butter with a whisk, mixing with vanilla and sugar. Mix the ingredients for 5 minutes, then pour in the egg whites without slowing down the beat. Bring the mixture to a homogeneous fluffy consistency.
4. Alternately add flour to the butter mixture, then fruit and vegetable puree. Without ceasing to knead, add the mixtures in the same sequence until they are finished, but the last layer should be a layer of flour.
5. Add washed berries and fried nuts, chopped into large pieces, into the preparation.
6. After quickly mixing the dough, transfer it to a greased pan. Bake for an hour at 170 degrees.
7. Prepare the glaze: dissolve brown sugar in a small bowl, pour rum and juice over it. Remove the dish from the heat, pour in the powder, leave and let it cool.
8. Cool the finished product a little, pour glaze over it.

Apple-pumpkin

• Time: 60 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 346 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty of preparation: easy.

In the autumn-winter period, many try to pamper their family with cupcakes, the dough for which is made with the addition of seasonal vegetables. In winter, you can always buy sweet pumpkin and, for example, apples, and a recipe with a photo will help you quickly figure out what to cook with them. You can also add a banana to the pumpkin and apple cupcake, because almost everyone loves pumpkin and banana baked goods.

Ingredients:

• flour – 300 g;
• cinnamon – 1.5 tsp;
• ginger – 0.75 tsp;
• nutmeg – 0.75 tsp;
• cloves – 0.25 tsp;
• soda – 1 tsp;
• salt – 0.5 tsp;
• eggs – 2 pcs.;
• grated pumpkin – 250 g;
• oil (vegetable) – 125 ml;
• apple – 250 g;
• banana – 1 pc.;
• flour (for sprinkling) – 2 tbsp. l.;
• sugar – 4 tbsp. l.;
• oil (drain) – 4 tbsp. l.

Cooking method:

1. Grease 18 muffin tins or use baking paper.
2. Sift flour into a large bowl, add sugar, spicy aromatic seasonings, soda, and salt.
3. In another container, combine eggs, pumpkin, oil. Add pumpkin mixture to flour, stirring to combine. Place the grated apples and banana here.
4. After mixing the ingredients into a single mass, distribute the resulting dough into the molds.
5. Prepare a topping of chopped butter, cinnamon, and flour. Mix the mixture of ingredients until coarse crumbs form, which you can then sprinkle on the cupcakes.
6. Bake for 40 minutes - the products should have a golden crust.

Pumpkin cupcakes - the secrets of delicious baking

The information will be useful to those housewives who want to master a new recipe. This is a pumpkin cupcake. Check out these tips on how to make this delicacy perfect:

1. Pumpkin muffins will taste even more interesting if you replace some of the pumpkin puree with grated apple. You can also simply add pieces of fruit to vegetable puree.
2. Often, pumpkin muffins are prepared with candied fruits, raisins or dried fruits, but baked goods with the addition of cranberries, lingonberries, and cherries are very tasty.
3. Almost any recipe can be improved by making a cupcake not with pumpkin puree, but, for example, with carrot puree. The dessert will turn out similar to pumpkin, but will have an incomparable aroma and taste.
4. The dough can be made with vegetable oil or butter. In the first option, it will smell more pleasant, and in the second, the cupcake will turn out tender and will not go stale in a few days. It is worth noting that by replacing some of the flour with ground nuts or starch, you will also ensure that the cake will be fresh and soft for a long time.
5. Do not open the door of the appliance in which you are cooking until the product is baked: its height depends on this. If you open it ahead of time, the treat will fall off.

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Video

I traditionally wrote all the subtleties and nuances of preparation (as well as details about the ingredients) below in the steps, so just a couple of important points and let’s go cook. The color of the finished cake will depend on the type of pumpkin you use to puree. Regarding the spices, I must note that they are very much in the theme here - the result is an unobtrusive, pleasant and warming aroma. If you wish, you can use a ready-made baking spice mixture () - 2 teaspoons is enough.

Ingredients:

(270 grams) (250 grams) (200 grams) (100 milliliters) (2 pieces ) (2 teaspoons) (1 tablespoon ) (1 tablespoon ) (1 teaspoon) (0.5 teaspoon) (0.5 teaspoon) (1 pinch)

Cooking the dish step by step with photos:

To prepare this simple, tasty and aromatic cupcake, we will need the following ingredients: pumpkin puree, wheat flour (I use premium grade), granulated sugar and vanilla sugar, refined vegetable oil (I took sunflower), medium-sized chicken eggs (45-50 grams) each), baking powder (), orange zest and salt (to balance the taste). In addition, I suggest using spices (in ground form), which will make the finished baked goods unusually aromatic - cinnamon, cardamom and ginger. Don't like spices or any particular one? Then just don't add them! All ingredients for making pumpkin cake should be at room temperature.

Immediately turn on the oven to warm up at 180 degrees, since the cake dough is made quickly. In a separate bowl, sift 270 grams of premium wheat flour, add spices (1 teaspoon of cinnamon, as well as half a teaspoon each of cardamom and ginger), a quarter teaspoon of salt (preferably finely ground) and baking powder.

Half the battle is done: let's work on the liquid half of the future pumpkin cake batter. Pour 200 grams of granulated sugar into another bowl, add a tablespoon of vanilla sugar (I make it at home from simple sugar and empty vanilla pods) and a tablespoon of finely grated orange zest.

We grind two types of sugar with the zest so that the essential oils of the latter are released more easily and quickly (that is, we get more aroma). You can do this with a spoon, fork, whisk or even a mixer - it doesn’t matter.

Pour 100 milliliters of any odorless vegetable oil into beaten sweet eggs and add 250 grams of THICK pumpkin puree. Almost always, for baking and desserts, I prepare pumpkin puree by baking it in the oven and then grinding it with an immersion blender. You can find a detailed recipe. The thickness of the pumpkin puree determines the amount of flour used in the recipe, so it is important to take this point into account.

Beat everything again with a mixer for about a minute to get a homogeneous mass (butter and pumpkin are mixed with the sweet egg mass). Pour in the dry flour mixture from step 3 (you can do it not in 1, but in 2-3 steps) and mix it into the liquid base.

Moist baked goods with added pumpkin.

• 250 g pumpkin puree (approximately 350 g peeled pumpkin)
• 250 g flour
• 200 g sugar
• 100 ml vegetable oil
• 2 eggs
• 2 tsp. baking powder
• 1 tsp. cinnamon
• zest of 1 lemon
• a pinch of salt

• 50 g butter
• 2 tbsp. l. sour cream
• 2 tbsp. l. Sahara
• 2 tbsp. l. cocoa
• a handful of nuts (I used walnuts)

A very interesting cupcake made with pumpkin puree. As I’ve written before, I don’t like the typical taste of pumpkin, but this pumpkin muffin is different. Thanks to the cinnamon and lemon zest, there is no pumpkin flavor at all. The cake turns out to have a moist, tender structure, very soft, a little like these, just as aromatic and very tasty. Instead of lemon zest, you can use orange zest, and if you wish, you can add nutmeg, a handful of raisins or nuts. I additionally frosted the cupcake with cocoa-based frosting to bring out the spicy flavor of the cupcake. Even without frosting, this cake is very, very good. So if you don't feel like making frosting, you can just dust the cake with powdered sugar and it will still be delicious.

Preparation:

Peel the pumpkin and cut into large pieces.

Bake in the microwave until completely soft, about 5-10 minutes (if liquid comes out, drain it). If you don't have a microwave, you can bake it in the oven. Or pour a small amount of water into a saucepan and simmer until completely soft, then drain in a colander to drain all the liquid. I bake it in the microwave, it's the fastest and easiest way.
Puree the pumpkin using a blender and cool slightly.

Remove the zest from the lemon by grating it on a fine grater, without touching the white layer.
Add sugar, butter, eggs, zest, and salt to the pumpkin puree.
If you have a sweet pumpkin, you can reduce the amount of sugar.

Beat a little with a mixer or hand whisk.

Add flour mixed with cinnamon and baking powder.
Beat a little more until smooth. The dough is not thick.

Pour into a greased pan (mine is 24x10cm).
Place in an oven preheated to 180 degrees and bake for about 40-60 minutes or until dry.

Cool the finished cake.

Cut the nuts into large pieces.