Pumpkin cupcake: recipes with photos. Pumpkin Muffin (with raw pumpkin) How to make pumpkin muffins

In my family, only the youngest child loves pumpkin—he loves it baked, steamed, or added to porridge. And the rest of the family members are rather cool towards pumpkin, which means they will eat it, but not all of it. And they themselves will certainly never ask you to cook a dish with pumpkin. And then they treated me... When the youngest ate his fill of all kinds of pumpkin porridge, I had to somehow get out and introduce this bright vegetable into the diet of everyone else. And since everyone loves baking, the idea of ​​baking a pumpkin cupcake seemed perfect to me.

Of course, in this recipe, besides pumpkin, there is a lot of other things that are necessary to make a cupcake. And, despite the fact that baked pumpkin is good, the usefulness of this dish is debatable. Still a flour product, sweet. But the thought that there was pumpkin in the cupcake gave us hope for immediate relief from something harmful and toxic that is invariably present in our bodies. It was motivating.

So, from the quantity of products listed below, we got 2 cupcakes the size of a standard loaf of bread (brick), reduced by a third. To give the cupcake a special touch, I coated it with orange fondant and added orange zest (so it wouldn't smell like pumpkin). The result was a moist, tender cake with a very light, unobtrusive orange aroma. It was very tasty, so you can safely bake it.

Ingredients for making pumpkin cake

Pumpkin Cake Batter

• Pumpkin - 350 grams;
• - 5 pieces.;
• Sugar - 1.5 cups;
• Vegetable oil - 1 cup (under the edges);
• Flour - 2.8 cups;
• Baking powder - 4 teaspoons (1 pack 18 grams);
• Vanilla sugar - 1 teaspoon;
• Cinnamon - 1 teaspoon;
• Salt - 1/4 teaspoon;
• Orange zest - 1 dessert spoon (more is possible).

Orange fudge

• Freshly squeezed orange juice - 100 ml;
• Sugar - 1/4 cup;
• Cornstarch - 1 teaspoon (very full) or 2 tsp. (without slide);
• Butter - 50 grams.

Pumpkin Cake Recipe

It’s logical to start preparing pumpkin cupcakes with pumpkin. Cut a piece of the required size, remove seeds if necessary and wash under running water.

Now peel the pumpkin using a knife.

Grate the pumpkin on a fine grater into a container. Set the container with the grated pumpkin aside - let a little juice flow out, which you can then drain by lightly squeezing the grated mass with your hands.

Prepare the dough. Break the eggs into a separate container and add sugar.

Using a whisk or mixer, beat the egg mixture well.

As a result, you should get a fluffy, almost white mass, where the grains of sugar have completely dissolved.

Add the squeezed pumpkin to the egg mixture.

Stir or beat lightly with a mixer at low speed.

Add vegetable oil and mix or beat with a mixer.

Sift the flour into a separate dry container.

Add baking powder.

Add ground cinnamon. If you don’t like the aroma of cinnamon, then this item can be removed. For example, next time I will double the portion of cinnamon.

Now add vanilla sugar.

Also add salt. Thus, we mix the dry ingredients in a separate container.

The next step is mixing the dry and wet ingredients. As you can see from the photo, I had to pour the egg-pumpkin dough into a larger container. So choose a container that is large enough.

Visually, divide all the dry ingredients into three parts and add them to the dough in portions, that is, in three stages.

Each time, mix everything thoroughly with a spoon or mixer until the dough becomes homogeneous (without dry lumps).

Now prepare the orange. It must be washed very thoroughly using a fruit brush or a clean cloth. Gently grate the zest using a fine grater or a special zest grater.

Add the orange zest to the batter and mix well. Ready.

Prepare cupcake pans. Most likely, these can be any cupcake pans. I used old Soviet molds for baking bread, original ones from a bakery (someone somewhere stole them and gave them to us sometime in the 90s, when teachers were either not paid salaries or were paid in products (flour, butter, sugar, pasta and even :)) At that time, these forms were very useful to us for baking bread, since we had nothing to buy ready-made bread... but that’s not about that now...). Grease the molds with butter or margarine and pour in the dough.

Fill the mold approximately 1/3 full with dough, maybe a little more, but not half full.

Preheat the oven to 180 degrees and bake for an hour. Baking time depends on the size of the pan and oven. Therefore, check readiness with a wooden stick.

As you can see from the photo, I checked the readiness with a chopstick after an hour and baked for another 30 minutes. Don’t be afraid to overdry, as the dough contains a sufficient amount of vegetable oil and it is quite difficult to overdry this cake.

The finished cake comes out of the pan perfectly, so there should be no problems with removal.

Let's leave the cake to cool, and in the meantime we'll start preparing the orange fudge. To do this, you need to cut the orange crosswise into two halves.

Now you need to squeeze out 100 ml of orange juice. Using a special citrus juicer, I squeezed the required amount from one half of an orange.

If you are squeezing the juice by hand, I think you will need both halves of the orange.

Measure out the required amount of sugar and pour it into a small container that can be placed on the fire.

Add orange juice, reserving one teaspoon. Stir.

Add butter. Leave it aside for now.

Pour starch into a separate small container.

Add the remaining teaspoon of orange juice.

Mix thoroughly. so that there are no lumps.

Now heat the container with sugar, juice and butter, stirring slightly so that the butter completely melts, but the contents do not boil. Remove from heat and, stirring, add starch mixed with juice.

Return the container to the heat and cook until thickened, stirring continuously over low heat. Once the fudge has thickened, remove from heat and use to spread on cupcakes.

Prepare the slightly cooled cake by placing it on a plate or tray.

Using a silicone brush, brush the top and sides of the cupcake with fondant.

Pumpkin muffin is delicious eaten warm or cold. The light aroma of cinnamon and orange completely removes the possible smell of pumpkin. You can’t feel the pumpkin in the cupcake at all, even though it’s there. It seems to me that such baking gives comfort on cold winter evenings, saturating the room with the warmth of cinnamon and a subtle citrus aroma. Give it a try.

Bon appetit and enjoy cooking!

Do you want to eat delicious food, but also healthy? Then make pumpkin muffin at home. It’s not for nothing that this pastry is called sunny, because it has a pleasant yellow tint and carries a lot of benefits for the human body.

Pumpkin cake can be prepared with the addition of a variety of products, adding magical aromas to baked goods and changing them at least every day.

Your family will be delighted with your decision to spoil them with new desserts for tea. Your autumn will become even brighter and warmer with such desserts!

General principles of cooking

Pumpkin cake can be made from boiled or pureed pumpkin. But the option of using raw vegetables is not excluded. In this case, the pumpkin will need to be grated into shavings.

The product will need to be mixed with other dough components. As a rule, it is customary to include sl. butter, baking powder, flour, sugar, chicken. eggs.

Sometimes you can add semolina, sour cream or oatmeal into the batch. To improve the taste of pumpkin muffin, you can add dried fruit or raisins. In general, even candied fruits, nuts, seeds and a wide variety of fruits are suitable.

To make the cake even more flavorful, you need to add cinnamon, citrus zest or vanilla to the dough. You can bake pumpkin muffins not only in the oven, but also in a slow cooker.

In this article, you can find the perfect way to prepare pumpkin cake for yourself and make it at home soon.

The pumpkin treat is baked quite quickly, and, like other cupcakes, we check the readiness using a wooden toothpick.

Product storage and preparation

You can store pumpkin at room temperature for a long time. It is only important that the top layer of the fruit is not mechanically damaged.

The storage process will not affect the taste of the pumpkin in any way. It will still be juicy and tender. If damage is found on the outer shell, the pumpkin should be cleaned and the seeds removed.

The product should be cut into small slices to make it more convenient to work with it in the future, and also stored in the freezer. Well, it's time to choose a recipe and make a delicious cupcake at home.

The first recipe will allow you to prepare dessert using a slow cooker.

Pumpkin Walnut Cake

This recipe will appeal to all lovers of wonderful baked goods with aromatic nuts. You won’t need a lot of nuts, and some of them can be safely replaced with peanuts and seeds. This will make the taste of the cake even richer and richer.

Components:

500 gr. pumpkins; 300 gr. flour and sugar; 100 gr. nuts; 100 ml plant. oils; 2 pcs. chickens eggs; 2 tsp musk nut; 1 PC. lemon.

Cooking algorithm:

1. I cut the pumpkin into pieces, pour half a tbsp. water and cook on the stove. You can put the pumpkin in the microwave and add water. Cook it in the microwave at maximum power.
2. I drain the water from the pumpkin. I grind the pulp using a blender and grind the fruit. For this you will need 250 grams. pumpkins.
3. I remove the zest from the citrus fruit, cut it and grind it. I squeeze the juice from half a lemon. The remainder can be used to make tea.
4. Mix flour and lemon zest, add nutmeg and baking powder.
5. I add chopped nuts. I leave the mass aside for a while.
6. I'm whipping chickens. eggs and sugar, add puree and vegetable matter. oil. I stir.
7. I add the mixture to the mold and bake for about 1 hour at a temperature of 180 degrees. in the oven.

Pumpkin chocolate cupcake

The result is a very tasty cupcake, and it is as simple to prepare as possible. The cooking method involves using a white chocolate bar.

But if you want, you can take dark or milk chocolate. You will need to add rast to the dough. oil.

Components:

80 ml plain water; 100 ml plant. oils; 2 pcs. chickens eggs; 1.5 tsp baking powder; 350 gr. flour and pumpkin; 50 gr. chocolate; 180 gr. Sahara.

Cooking algorithm:

1. I make pumpkin puree in a slow cooker. I cut it into pieces, put it in a bowl and fill it with water. I let it simmer for 30 minutes.
2. I make puree. I chop the vegetable along with the juice and let the mixture cool. I wash the bowl of the device, lubricate the solution. oil I'm whipping chickens. eggs and sugar sand, add plant. butter, salt the puree and let it cool.
3. I add puree into the mixture and mix well. I add nutmeg, cinnamon, and vanilla to make the cake even more flavorful.
4. Add flour and baking powder to the dough and mix. I add chopped chocolate.
5. I pour the dough into the multicooker bowl. I level the top and bake for 1 hour.
6. I take out the cupcake and decorate it to my liking. You can add a melted chocolate bar on top.

Pumpkin Apple Cake

I like this baking recipe because you can prepare not only one large cupcake, but also many small ones. You need to take sour varieties of apples so that the fruit dilutes the sweetness of the dough with its taste.

Components:

150 gr. Sahara; 2 pcs. chickens eggs; 3 pcs. apples; 120 ml plant. oils; 1 tbsp. baking powder; 2 tbsp. flour; 80 ml milk; 2 tbsp. almond flakes.

Cooking algorithm:

1. I make pumpkin puree myself, you can take the recipe indicated a little higher for this. I let the mixture cool. if it is liquid, you need to let the juice settle and drain off the rest.
2. I'm whipping chickens. eggs and sugar, add milk, plant. oil. Get a fluffy mass. I dilute with salt and mix well.
3. I add flour and baking powder to the puree. I mix the mass well.
4. I peel the apples and cut them into cubes. I add the fruit pulp into the dough. I stir again.
5. I put the dough in the molds and bake at 180 degrees. in the oven. You can pour the dough into one large mold, and decorate the baked goods with almond leaves on top.
6. The cake will bake for about 1 hour. Time will vary depending on baking height.

Oatmeal muffin with pumpkin and candied fruits

The recipe will allow you to bake a delicious dessert. You can make one large cupcake or bake different shaped cupcakes. Take any candied fruits; you can replace them with dried fruits if necessary.

Components:

150 gr. flour and pumpkin; 100 gr. candied fruits and sugar; 50 ml sour cream and vegetable matter. oils; 80 gr. oatmeal; 2 pcs. chickens eggs; 1 tsp soda; vinegar or lemon juice; nutmeg and cinnamon.

Cooking algorithm:

1. I mix oatmeal with flour and candied fruits. I add cinnamon and a little nutmeg.
2. In another container I mix sour cream, sour cream. butter and chicken eggs, sugar. I beat it well with a whisk. You can use a mixer for the same purposes.
3. I pour the mixture into the dry mixture. I stir and give it time to swell. About half an hour will be enough.
4. I quench the baking soda with vinegar and add it to the dough. I rub the pumpkin and mix it in the batch as well.
5. I send it to bake in a preheated oven at 180 degrees. I pour the dough into the mold and sprinkle crumbs on top. You need to make it from sugar, cereal, etc. butter and flour. We take the products in the amount of 1 tbsp.
6. I bake the cake for 55 minutes. I serve it cooled.

Cupcake with dried fruits and pumpkin

The recipe calls for the use of prunes, dried apricots, raisins and nuts. You can safely add candied fruits to the dough.

You just need to be careful - the total amount of dried fruits and candied fruits should not be more than what the recipe indicates.

Components:

50 gr. dried apricots, raisins, nuts, prunes; 1 tbsp. flour; 4 tbsp pumpkin puree; 2 pcs. chickens eggs; 1 tsp each baking powder, honey and vegetable matter. oils; 5 tbsp. sour cream; 80 gr. Sahara.

Cooking algorithm:

1. I wash dried fruits. I cut them and chop the nuts.
2. I beat the chicken in a bowl. eggs, sugar and honey.
3. I add sour cream. It is better if it has a fat content of more than 20%.
4. I add puree to the mixture and mix, then flour, baking powder and dried fruits.
5. I mix the mixture and put it in the mold.
6. I send it to bake at 190 degrees. approximately 50 minutes. The time will vary depending on the diameter of the pan and the height of the dough.

Pumpkin semolina cake

An interesting way to prepare manna with raw pumpkin. The cooking method is very simple and fast. There is no need to cook the pumpkin and cool it, and therefore it takes much less time.

Components:

1 tbsp. semolina and kefir; 100 gr. sl. oils; 300 gr. pumpkins; 2 pcs. chickens eggs; 1 PC. lemon; 1 tbsp. Sahara; 2 tsp baking powder; 50 gr. raisins; 1 tbsp. flour; 2 tbsp. sah. powders; vanilla.

Cooking algorithm:

1. Sl. I soften the butter and add kefir. You can replace the last product with yogurt, and you will also get very tasty baked goods.
2. I mix semolina and kefir and leave for 30 minutes. During this time, the porridge should absorb liquid, and therefore the mass will swell.
3. I pour water over the raisins; they need to sit. I squeeze it out and let it dry.
4. I grate the pumpkin pulp and sprinkle with lemon juice. I add citrus zest if desired.
5. Mix flour and baking powder with raisins.
6. I beat the sugar and chicken. eggs, mixed with semolina. I add grated pumpkin and flour. I season the batch with sl. oil
7. I mix the mixture and put it in the mold. I bake for about 45 minutes at 180 degrees. You can bake the cake in a slow cooker. In this case, you need to bake for about 1 hour.

Amazing sweet pumpkin cupcake

Components:

200 gr. sl. oils; 300 gr. pumpkins and flour; 4 things. chickens eggs; 2 tsp baking powder; 150 gr. sah. sand

Cooking algorithm:

1. I peel the pumpkin and cut it into small pieces. I put it in the multicooker on the steam setting for 15 minutes.
2. I make the dough from flour, sl. butter, baking powder and sugar. sand I add pureed pumpkin to the mixture.
3. I put the dough in the slow cooker and bake it in the “Baking” mode until ready. Typically this will take about 1 hour.

Pumpkin and cocoa cupcake

Components:

5 gr. baking powder; 160 gr. grated pumpkin; 2 pcs. chickens eggs; 150 gr. flour; 50 gr. cocoa powder; 80 ml plant. oils

Ingredients for the cream: 100 ml cream (fat content 33%); 30 gr. sl. cheese, sugar powder and chocolate.

Cooking algorithm:

1. I mix the chickens in a bowl. eggs and sugar. I beat, I should have a mixer on hand for this purpose. The mass will turn out with a fluffy foam.
2. I add the grated pumpkin into the egg mixture and mix well.
3. In a bowl, mix cocoa and flour, baking powder. Add to the main mass, stir until the mass becomes homogeneous.
4. I grease the mold. oil, put the dough. I bake for 20 minutes at 180 degrees. temperature.
5. I whip the cream to form soft peaks, add sugar. powder, sl. cheese, beat again. You need to get a creamy stable mass.
6. I chop the chocolate into pieces and melt it in a water bath. Add to the cream and beat.
7. I decorate the dessert with cream. I serve it with sweet tea.

This healthy chocolate-pumpkin dessert will appeal to all lovers of sweets.

• To make the muffins even more interesting in taste, you need to replace one part of the pumpkin with apple puree. Or you can add chopped apple to the puree.
• You can also add candied fruits and raisins to pumpkin muffins. But baked goods combine interestingly with dried cranberries, lingonberries or cherries, as well as other sour berries.
• Almost all recipes allow you to replace pumpkin puree with carrot or other puree. The baked goods will be delicious, but they will have a slightly different flavor. Be sure to experiment in your kitchen too.
• Sl. and growth The oils can be substituted for each other in the cake batter mix.
• Pumpkin muffins on sl. oil will be tastier and more aromatic.
• Roasted muffins butter they turn out more tender. These muffins will stay fresh longer and not go stale.
• To keep pumpkin muffins fresh longer, replace some of the flour with ground nuts or starch.
• Take homemade ripe pumpkin. This will make the dessert even tastier.
• Kefir can be replaced with yogurt or sour milk.

This concludes my article. Finally, I would like to point out that even if you are just taking your first steps in the kitchen, don’t be afraid to try pumpkin muffin recipes.

The result will not disappoint you at all. Use only high-quality homemade products; it is better if the pumpkin is sweet and ripe. Then you can put less sugar in dessert.

Start cooking in a good mood. Otherwise, there is a great chance that the first pancake will definitely be lumpy.

I wish you success in the kitchen! Read other articles on the site, because I have many useful recipes for housewives!

My video recipe

Pumpkin-based baked goods turn out simply magical: bright, fluffy, aromatic and tasty. There are many recipes for pies, including pumpkin muffins. Therefore, it is important to choose the juiciest ones among thousands of pages of search queries.

Traditional pumpkin baked goods are prepared with the addition of a bouquet of spices. They not only enrich baked goods with a pleasant palette of aromas, but also emphasize the piquant taste of the main ingredient.

Ingredients:

• 250 g of fresh pumpkin or 150 g of prepared pumpkin puree;
• 2 glasses of 200 ml or 260 g of flour;
• 2 eggs;
• 2/3 cup or 120 g sugar;
• 60 g butter;
• 6 g or 1/2 tsp. without a slide of soda;
• Art. l. citric acid or vinegar;
• a pinch of salt;
• 1/2 tsp each cinnamon, ginger, nutmeg;
• several umbrellas of carnations;
• third tsp cardamom

Step 1. Preparing the pumpkin.

Baked pumpkin gives a moderate amount of liquid, which has a positive effect on the dough: it turns out airy and porous.

To prepare the pumpkin you need:

1. Cut the pulp into cubes, place on a greased baking sheet in one layer and place in the oven. Temperature – 200°C. The time will depend on the size of the cubes. On average it takes from 20 to 40 minutes.
2. Hot pumpkin must be mashed into puree.

While the pumpkin is cooling, proceed with the other steps in making the cake.

Step 2. Grind the butter, previously removed from the refrigerator and reached a soft “plasticine” state, with sugar and salt.

Grinding will prevent the sugar and salt crystals from scattering when further beating with a mixer.

Step 3. Beat butter, sugar, salt and vanillin until a fluffy, creamy mass is formed.

Step 4. Add eggs one at a time.

To make the dough as fluffy and airy as possible, the temperature of all ingredients used must be within the same range.

Step 5. Measure out 200 grams of flour (this is enough for now), sift it into a separate container.

Step 6. Add the necessary bouquet of spices to the flour.

Step 7. Now stir the butter-egg mixture into the flour.

Step 8. Having finished kneading, quench the soda with acid and add it to the dough.

Step 9. Now you have reached the central ingredient - pumpkin. The puree should have cooled down by now, so you can safely mix it with the dough.

Step 10. Now comes the important point: you need to determine whether the dough has a suitable consistency for baking. It should be like good, thick sour cream. If it is too liquid, add more flour.

If “thick sour cream” is not an indicator for you. Try this experiment: run a spoon over the dough. If the furrow made is closed gradually and not immediately, the dough is good. If it's fast, it's time to add flour.

Step 11. Once the dough is ready, place it in the prepared pan. Don't forget to grease it with butter or line it with baking parchment.

Step 12. Prepare the pumpkin cake at 180°C. You will have to sweat and wait and salivate for 50-60 minutes. We determine readiness by piercing the middle of the cake with a wooden skewer.

As a result, we get a lush, beautiful, appetizing and aromatic cupcake.

Serving method - powdered sugar, glaze - choose yourself. This Pumpkin Spice Cake is perfect with any additional ingredients.

Step-by-step recipe from Yulia Vysotskaya

Julia Vysotskaya's culinary box contains only a recipe for making pumpkin muffins. But muffins can easily be called a smaller version of cupcakes. That is why the recipe can be adapted to bake one standard-sized cupcake.

Ingredients:

• 300 g pumpkin pulp;
• 250-260 g or 2 cups flour;
• 180 g or a glass of brown sugar;
• 100 g raisins;
• 2 eggs;
• 100 ml or 1/2 cup fermented baked milk/kefir;
• 80 ml olive oil;
• 2 tbsp. l. narsharab sauce;
• 12 g or tsp. soda;
• 1/4 tsp each cinnamon, turmeric, ground nutmeg, sea salt;
• 1/2 tsp. ground ginger;
• 3 carnation umbrellas;
• 4 cardamom pods.

The set of spices in the recipe can be used for subsequent ones.

Step-by-step recipe for pumpkin cake from Yulia Vysotskaya:

1. Preheat the oven to 200 degrees.
2. Boil the pumpkin pulp and, after draining it in a colander in advance, so that the excess liquid is drained, grind it into a puree.
3. Measure out a glass from the resulting puree.
4. Combine pumpkin with fermented baked milk and beat.
5. After first removing the cardamom grains, crush them in a mortar along with the cloves.
6. Mix the sifted flour with sugar, salt, soda (no extinguisher is needed - fermented baked milk will perform this function), ground spices. At this stage we also add raisins.

Don’t forget that you must pour boiling water over the raisins and leave for 15 minutes. Then you need to let the water drain.

1. Combine eggs, olive oil, narsharab. Mix.
2. Pour the fermented baked milk and pumpkin mixture into the mixture prepared in the previous step.
3. We combine all the ingredients together, completing the process of preparing the dough.
4. Place the dough in the prepared pan and place in the oven.

After 40 minutes, Yulia Vysotskaya’s pumpkin cake can be removed from the oven and, after decorating, served.

Pumpkin cupcake in a slow cooker

Considering the presence of a multicooker in almost every kitchen, a recipe for cooking using it will be very relevant for housewives.

Ingredients:

• 350 g each of pumpkin pulp and flour;
• 80 ml each of water and sunflower oil;
• 2 eggs;
• a glass of sugar;
• 50 g chocolate;
• tsp soda

Cooking stages.

1. Fill the sliced ​​pumpkin with water and set the multicooker to the “Stew” mode. After 30 minutes it will become soft and can be pureed. This recipe takes into account the use of pumpkin broth. While the puree is cooling, prepare the dough.
2. Combine sifted flour, spices, salt and baking powder.
3. Chop chocolate.
4. Using a mixer, cream the butter and sugar until white. Add the eggs one by one.
5. Add pumpkin puree. Mix.
6. Add the dry mixture. Mix.
7. Add chocolate.
8. Place the dough in the oiled bowl of the multicooker and set the “Baking” mode.

After 50 minutes with the lid closed, the cake in the multicooker will be completely ready. Carefully remove it from the bowl and serve with your favorite drink.

Cottage cheese pumpkin cupcake

A cupcake based on pumpkin and cottage cheese is not only aromatic and tasty, but very filling and healthy.

Ingredients:

• 100 g raw pumpkin;
• 100 g cottage cheese;
• 175 g flour;
• 1 egg;
• 75 ml oil;
• 100 g sugar;
• 50 g raisins;
• tsp baking powder.

How to make pumpkin muffin with cottage cheese?

Step 1. Bake the pumpkin cubes in the oven at 200°C for about 20-40 minutes. When ready, mash into puree and wait to cool.

Step 2. Beat sugar with eggs.

Step 3. Combine pumpkin puree and cottage cheese. Grind until a homogeneous mass is obtained.

Step 4. Add egg and butter to the pumpkin-curd mixture: mix.

Step 5. Mix pre-sifted flour with spices and baking powder.

Step 6. Add raisins to the flour.

Step 7. Combine the mixtures and knead the dough for a cottage cheese-pumpkin cake.

Step 8. Place the dough in a greased pan lined with baking paper and bake at 180 degrees for about an hour.

A cupcake with pumpkin and cottage cheese will be the perfect dessert.

Jamie Oliver's version

Jamie Oliver's pumpkin muffins are both moist and crumbly.

Ingredients:

• 400 g raw pumpkin;
• a glass of brown sugar;
• 4 eggs;
• 300 g flour;
• a handful of walnut kernels;
• 2 tsp. baking powder;
• a pinch of salt.

How to make Jamie Oliver's pumpkin cake recipe?

1. Grind the pumpkin through a grater.
2. Mix the pumpkin with the egg whites beaten with sugar and salt.
3. Next add the beaten yolks.
4. Pour into flour mixed with spices.
5. Add chopped walnut kernels to the dough.
6. Place the pan with the finished dough in a preheated oven at 180°C and bake for 20 minutes. It is possible to make one large muffin or small muffins, as in the original recipe for pumpkin muffins from Jamie Oliver.

Pumpkin chocolate cupcake

Pumpkin chocolate cake, also called marble cake, will become a real favorite for any tea party.

Ingredients:

• 250 g flour;
• 125 g pumpkin puree;
• 200 g sugar;
• 2 eggs;
• 30 g cocoa;
• 50 ml vegetable oil;
• 70 g butter;
• 50 g sour cream of any fat content;
• tsp orange;
• 2 tsp. baking powder;
• half tsp salt.

Cooking method.

The pumpkin chocolate cupcake is made in two batches. First one dough, for example, pumpkin, and then another - chocolate.

Step-by-step recipe for making the pumpkin component of the cupcake:

1. Measure out 130 grams of flour. Combine with a pinch of salt, orange zest and baking powder (1 tsp)
2. Beat the egg with 80 grams of sugar until fluffy foam.
3. Add pumpkin puree and the entire volume of refined oil.
4. Mix the dry and liquid ingredients into one.

The pumpkin dough is ready.

Let's get to the chocolate part:

1. Take the remaining flour, a pinch of salt, baking powder (1 tsp), cocoa powder. Mix.
2. In another container, grind soft butter with sugar.
3. Break 2 eggs into the butter and sugar, grated.
4. We also send sour cream there.
5. After mixing the liquid base and flour, the dough is ready.
6. We spread the dough in layers in a greased form: pumpkin dough, chocolate dough, etc.
7. Place the cake in an oven preheated to 180 degrees and bake for 50 minutes.

The finished pumpkin cake turns out very elegant and delicious.

Ingredients:

• 150 g pumpkin;
• 70 g flakes;
• 150 g flour;
• 100 g sugar;
• 2 eggs;
• 50 g sour cream;
• 50 ml oil;
• tsp soda

Step by step recipe

1. At the same time mix all the dry ingredients.
2. Separately mix butter, eggs and sour cream.
3. Combine by pouring the liquid mixture into the dry mixture. And while the dough is rising, let’s work on the pumpkin – give the dough 10 minutes.
4. Add pumpkin to the dough and mix.
5. Place the dough in the mold and start preparing the oatmeal topping:
6. Mix 25 g of sugar, 25 g of flour, 16 g of oatmeal, 8 g of ground cinnamon and 20 g of softened butter. You should get something like streusel into coarse crumbs.
7. Sprinkle the resulting sprinkles over the cake and place it in an oven preheated to 180°C for 55 minutes.

A muffin topped with oatmeal is both a sophisticated and rustic-simple dish.

Delicate cupcake with pumpkin and oranges

This Pumpkin Orange Cake is as sunny and delicious as possible – you couldn’t ask for more as a treat to go with your favorite drink.

Ingredients:

• 200 g raw pumpkin pulp;
• orange;
• 3 eggs;
• 120 g sugar;
• 150 g flour;
• tsp baking powder;
• a pinch of salt;
• pumpkin – 200 g;
• orange – 1 pc.;

Cooking method.

1. Grind the raw pumpkin pulp through a fine grater.
2. Beat the yolks, separate from the whites, with sugar and add to the pumpkin.
3. Mix flour and baking powder and also add to pumpkin.
4. Now the yolk: beat it with the addition of salt to a fluffy foam and mix it into the dough.
5. First remove the zest from the orange using a fine grater and then squeeze out the juice. If you get less than 100 ml of juice from one orange, you will need more citrus.
6. Pour the resulting juice into the dough. We also add zest.
7. Grease the mold with oil and sprinkle with semolina, then pour in the dough.

After 50 minutes of baking at 180 degrees, the pumpkin and orange cake will be ready.

Now your culinary treasure chest has become even richer, because after preparing cupcakes according to these recipes, you will no longer be able to forget them: they will be so tasty and perfect.

Any option for preparing pumpkin cake gives a lot of scope to your imagination. You can add nuts, dates, dried apricots or raisins to the filling. The cake can be served beautifully and festively with chocolate or sugar glaze.

People usually either love pumpkins or hate them. I am a big fan of pumpkin in all forms. Every new recipe is a gift.
A very tasty and quick cake made from raw pumpkin, meaning you don’t have to prepare the puree in advance or bother. In the original, this cake is prepared with olive oil, so I did the same, but I didn’t like the smell and replaced it with butter in the recipe. It turned out much better, but of course you can use any other odorless vegetable oil.
The cupcake turns out to be very beautiful, aromatic, fluffy and tasty; from this amount of products you can make one large cupcake, 2 small ones, or 1 medium one and several pieces of cupcakes.

Pumpkin 400 g, peel and remove seeds
Eggs 4 pcs
Sugar 350 g
175 g butter or odorless vegetable oil
Baking powder 10 g
Flour 350 g
Cinnamon 1 tsp + nuts, you can do without them

Grate the pumpkin on the finest grater.


Beat the eggs well with sugar.


Add oil gradually.


Then add pumpkin and stir.


Finally add flour, baking powder and cinnamon as desired.
Mix well so that there are no lumps.


Line a cake pan with baking paper.
Pour the dough into the mold until it is about 1 cm short of the edge.
I got 2 cupcakes, one larger, the other smaller.


Bake at 180 degrees for 45 minutes, be sure to check with a toothpick for doneness.
Leave until well cooled.

This is a butter cake.


And this is in olive oil. There is no difference in texture, just a different smell.

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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