Cupcake is a great start to the day. And if it is baked from pumpkin and semolina, it's just a real full breakfast with a cup of fresh tea or coffee. If you want to know how to do it, then take a look at the page.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Pumpkin is an unfairly forgotten vegetable that has a pleasant aroma, delicate and sweet taste, and rich nutritional value. It is an excellent component for all kinds of menus and healthy diets. Nowadays, pumpkin is increasingly becoming an attribute of the Halloween table, where it is more a decorative element than a food product. However, nutritionists unanimously assure that pumpkin should definitely be eaten!
Usually, porridge is made from it, side dishes are made, jams are made, used in salads, casseroles, desserts. However, it is beautiful in all its manifestations. Today I will tell you how to use it in baking. Here's the simplest recipe for a pumpkin semolina cake. You can bake such a cupcake like me - one big one, or you can make small portioned cupcakes. The difference between the products will be only in the baking time, small ones will be ready in 15-20 minutes, large ones - 35-40 minutes.
I can also advise you to make a cake from such a cupcake. To do this, cut the baked muffin lengthwise so that there are two cakes and brush it with sour cream or curd cream. When the product is soaked, you get an amazingly delicious real cake.
- Caloric content per 100 g - 283 kcal.
- Servings - 1 cupcake
- Cooking time - 1 hour
Ingredients:
- Pumpkin - 250 g
- Semolina - 250 g
- Ground cinnamon - 1 tsp
- Brown sugar - 100 g
- Butter - 100 g
- Eggs - 2 pcs.
- Baking powder - 1 tsp
- Salt - a pinch
Making a pumpkin and semolina muffin:
1. Peel the pumpkin, scrape the fibers and remove the seeds. Rinse under running water, pat dry with a paper towel and place on a baking sheet. Heat the oven to 180 degrees and send it to bake for 20 minutes until soft. You can also boil the pumpkin on the stove for about 15-20 minutes. Then put it in a sieve so that the glass has excess moisture.
2. After this time, cool the finished pumpkin, cut into smaller pieces and place in a bowl where you will knead the dough. Take a crush and grind the vegetable or beat with a blender. The consistency of the pumpkin should be like a puree.
3. Pour semolina, sugar, salt, baking powder, sugar and ground cinnamon into the pumpkin mixture. You can use honey instead of sugar. So the dessert will be more useful and tasty.
4. Knead the dough until smooth and add butter, which should be at room temperature.
5. Knead the dough again and let it stand for 15 minutes for the semolina to swell. Then the product will be softer.
6. In the meantime, beat the eggs into a clean and dry dish and take a mixer with whisk.
7. Beat eggs until white and foamy. After that, pour it into a bowl of dough.
8. Knead the dough until the eggs are evenly distributed. The consistency of the dough should be liquid, similar to sour cream. Grease a baking dish with butter or cover with baking parchment and pour out the dough.
9. Heat the oven to 180 degrees and send the cake to bake for 35-40 minutes. Check readiness with a wooden stick - it should be dry without sticky lumps.
See also a video recipe on how to make a pumpkin muffin.
