Pumpkin muffins and cookies

Table of contents:

Pumpkin muffins and cookies
Pumpkin muffins and cookies
Anonim

Would you like low-calorie and dietary baked goods? I suggest making soft and aromatic pumpkin muffins and cookies from one dough.

Ready-made pumpkin muffins and cookies
Ready-made pumpkin muffins and cookies

Recipe content:

  • Ingredients
  • Step by step cooking
  • Video recipe

Many gardeners ask themselves an eternal question, especially in the autumn season, when they carry a harvest of bright orange pumpkins from summer cottages? And for many, the range of dishes made from this vegetable is quite limited: porridge, pancakes and casseroles. Although you can make a great roast from it, bake pumpkin with honey, make pancakes, make mousse, jam, and much more. Of course, all the recipes are for an amateur, but everyone will find for himself what he likes. And today I want to propose to cook amazingly tender, fluffy, sunny, fragrant and sweet cupcakes. Pumpkin gives baked goods a warm pleasant yellow-orange color, and additional flavoring additives completely muffle it, not everyone has a pleasant smell.

It is also impossible not to mention the benefits of the vegetable. Pumpkin pulp contains a lot of beta-carotene, which is nicknamed "the elixir of longevity"! It also contains a large amount of vitamins and minerals that are useful for maintaining the immune system (vitamin C); preserves skin color, beautiful hair and youthfulness (vitamin E); strengthens bones and heart (potassium and calcium); has a beneficial effect on the level of hemoglobin (copper and iron); replenishes the body with rare vitamins T and K. In general, it is possible to list what the red-haired autumn beauty is rich and full of for a long time. Therefore, let's move on to the cooking recipe itself.

  • Caloric content per 100 g - 198 kcal.
  • Servings - 15
  • Cooking time - 50 minutes
Image
Image

Ingredients:

  • Pumpkin - 300 g
  • Orange - 1 pc.
  • Bran - 50 g
  • Oat flakes - 100 g
  • Walnuts or other nuts - 50 g
  • Brown sugar - 2 tablespoons or to taste
  • Eggs - 2 pcs.

Cooking pumpkin muffins

Pumpkin sliced
Pumpkin sliced

1. Peel the pumpkin, remove the seeds, wash and cut into slices.

Boiled pumpkin and chopped until puree
Boiled pumpkin and chopped until puree

2. Dip the pumpkin into a saucepan, cover with water and boil until soft. Readiness is checked by piercing the plug. After that, drain the water, and chop the pulp with a blender. If you don't have such a kitchen appliance, use a regular mashed potato pusher. By the way, you don't need to drain the water in which the vegetable was cooked, but use it to cook soup, make stews, pancakes, etc.

Half a serving of oatmeal is poured into the chopper
Half a serving of oatmeal is poured into the chopper

3. Dip half of the oatmeal into the chopper or grinder.

The oatmeal is crushed
The oatmeal is crushed

4. Turn the oatmeal into flour. If regular oat flour is available, you can use it.

All dry ingredients are combined
All dry ingredients are combined

5. Now combine all dry ingredients: oatmeal (flour and flakes), bran (can be any), walnuts (crushed or crumbled), brown sugar.

All dry ingredients are mixed
All dry ingredients are mixed

6. Stir all ingredients.

Pumpkin puree added to dry ingredients
Pumpkin puree added to dry ingredients

7. Add pumpkin puree to a container to bulk products and mix well.

Orange zest added to the dough
Orange zest added to the dough

8. Wash the orange and grate its zest on a fine grater. You can squeeze out orange juice if you like.

The yolk is separated from the protein
The yolk is separated from the protein

9. Separate the white from the yolk.

The yolk is beaten with a mixer
The yolk is beaten with a mixer

10. Beat the yolk with a blender or mixer until smooth with bubbles.

The yolk is added to the dough
The yolk is added to the dough

11. Pour the yolk into the dough.

The dough is kneaded
The dough is kneaded

12. Stir the yolk into the mixture.

The protein is whipped into a tight foam
The protein is whipped into a tight foam

13. Whisk the whites until a thick, stable foam. The readiness of proteins can be determined as follows. Turn the bowl over with them, they should remain motionless: do not drip, do not fall out, do not flow out.

Protein added to the dough
Protein added to the dough

14. Add the protein foam to the dough.

The dough is kneaded
The dough is kneaded

15. Gently, in several movements, mix the protein into the dough.

Cupcake tins filled with dough
Cupcake tins filled with dough

16. Grease tins for muffins or muffins with butter or vegetable oil and fill them 2/3 of the way with dough. If you use silicone molds, then you can not lubricate them with anything, baked goods are very conveniently removed from them.

On a baking sheet, the dough is laid out in the form of a cookie
On a baking sheet, the dough is laid out in the form of a cookie

17. If you have any dough left, like mine, then make cookies. To do this, grease the baking sheet with any fat and spread the dough with a tablespoon. It will not be possible to form it with your hands, but thanks to the proteins, it will steadily keep its shape.

Muffins baked
Muffins baked

18. Heat the oven to 180 degrees and send muffins with cookies to bake.

Cookies baked
Cookies baked

19. When the product is covered with a golden crust, after about 35-40 minutes, it means that it is ready and can be removed from the oven. Also check the readiness by piercing a splinter or toothpick - it must be dry.

Cooked Cookies
Cooked Cookies

20. Sprinkle the finished cookies with powdered sugar and serve with fresh coffee.

Ready-made cupcakes
Ready-made cupcakes

21. Do the same with cupcakes. But first, they need to be given a little time to cool down so that they can be easily removed from their forms. Then decorate them to your liking. You can coat with chocolate or protein icing.

See also the video recipe on how to make pumpkin muffins.

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