In the autumn season, it is always pleasant to enjoy low-calorie and almost dietary pumpkin dishes. The soft and aromatic pumpkin pastries are especially good. For example, muffins are delicious and sweet.
Recipe content:
- Pumpkin muffin - the subtleties of cooking
- Pumpkin puree cupcake
- Pumpkin muffin in a slow cooker
- Pumpkin muffins with cottage cheese
- Pumpkin curd muffins
- Video recipes
With the arrival of autumn days, a large selection of pumpkins appears on sale. Many gardeners from the fields and summer cottages carry the harvest of this orange berry with full bags and trailers, and housewives ask the eternal question of what to cook from it? If you also have a similar question, then we suggest baking delicious muffins, of which there are many variations. And we will tell you some recipes in this article.
Confectionery made from this sunny vegetable always turns out to be lush, sweet, aromatic and sunny! Pumpkin gives baked goods a warm yellow-orange color, and aromatic spices mask its taste, which some people don't like. Therefore, if the family members are not informed about the secret ingredient "hidden" in the cupcakes, then they will not even guess about the presence of the pumpkin fruit. But, even having revealed the know-how - not pumpkin lovers will continue to treat themselves to delicious muffins with pleasure! For a cup of hot fresh tea on a cool autumn evening, such sunny cupcakes will come in handy like never before!
Pumpkin muffin - the subtleties of cooking
- For pumpkin muffins, it is preferable to purchase a small pumpkin with a firm and sweet flesh.
- Pumpkin is used in baked goods, both fresh and previously cooked.
- Raw pumpkin can be twisted in a meat grinder, grated or finely chopped. It should be borne in mind that the pumpkin, twisted or grated on a fine grater, gives a lot of juice, which will make the cake too watery, or it may even remain half-baked. To prevent this from happening, more flour is added to the dough.
- There are several ways to prepare pumpkin. The first is to boil until soft on the stove in a saucepan. The second is to bake in the oven on a baking sheet. The third is to bake in the microwave, laying out on a glass baking sheet or boil in a little water.
- The boiled pumpkin must be thrown in a colander to glass the liquid. You can not pour it out, but use it to make stews, soup, pancakes or other baked goods.
- The finished pumpkin is either mashed with a blender, or cut into small cubes, or grated.
- Canned pumpkin is also great for muffins.
- Add flour to the dough, focusing on its consistency. If the pumpkin was baked, then there will be less moisture in it than in boiled one, therefore less flour will be needed. Accordingly, and vice versa.
- Mixed pumpkin pulp with sugar will enhance juice production, keep this in mind when adding liquid ingredients.
- Typically, pumpkin muffin dough should have the consistency of thick sour cream. Those. it should not be neither too liquid nor too thick.
- A real scope for culinary creativity is an assortment of all kinds of seasonings. You can add nutmeg, ground cinnamon, vanilla essence, chicory powder, ginger powder or root, orange or lemon zest or juice and other aromatic spices to the muffins to taste.
- The readiness of the products is checked with a wooden stick (a splinter, a toothpick, a match, a skewer) - if it comes out dry, without sticky pieces of traces of dough, then the cake is ready.
- In accordance with the recipes below, you can bake cupcakes, either one large or many small ones. But when baking small portions, the baking time will be almost halved.
- The finished cake is usually removed from the mold when it has cooled down. warm it is too soft, from which it is prone to brittleness.
- The baked muffins can be coated with any icing, fondant or cream if desired. You can also garnish with berries, grated chocolate, coconut or powdered sugar.
Pumpkin puree cupcake
Dishes from pumpkin puree will help to diversify the home menu. Such a product will not only be tasty, but also useful, since it contains a large amount of vitamin A, which is good for the eyes.
- Caloric content per 100 g - 309 kcal.
- Servings - 1 cupcake
- Cooking time - 1 hour
Ingredients:
- Pumpkin - 600-700 g (or 250 g of ready-made pumpkin puree)
- Sugar - 300 g
- Flour - 250-300 g
- Vegetable oil - 100 ml
- Eggs - 2 pcs.
- Baking powder - 1.5 tsp
- Ground spices: cinnamon, cardamom, nutmeg - 1/4 tsp each.
- Walnuts - a handful
- Orange zest - 1 tablespoon
Step by step cooking:
- Wash the pumpkin, cut it in half, remove the core with the seeds and peel it off. Cut the pulp into small cubes and mash it in any convenient way described above.
- Transfer the pumpkin puree to a deep bowl. Add orange zest, ground spices and stir.
- Add sugar to the pumpkin mass and stir again.
- Pour in vegetable oil and mix until smooth.
- Whisk in the eggs, whisked lightly beforehand, in a separate bowl.
- Pour baking powder into the flour and sift the products into the pumpkin mass. Mix well.
- Chop the walnuts, add to the dough and stir in.
- Grease the mold with butter, sprinkle with flour and fill 3/4 of the height with dough.
- Bake the products in a preheated oven to 180 ° C for about 50 minutes.
Pumpkin muffin in a slow cooker
In the cold and rainy autumn season, treat yourself and your family with bright and sunny pumpkin baked goods. She will definitely drive away the blues and cheer you up.
Ingredients:
- Eggs - 3 pcs.
- Sugar - 1 tbsp.
- Flour - 1, 5 tbsp.
- Baking powder - 10 g
- Grated pumpkin pulp - 2 tbsp.
- Vegetable oil - 7 tablespoons
- Salt - a pinch
- Ground cinnamon and nutmeg - 0.5 tsp each.
Step by step cooking:
- Peel the raw pumpkin from the rind and seeds. Grate the fruit on a coarse grater.
- Sift and mix dry ingredients into a deep bowl: flour, baking powder, cinnamon, nutmeg, salt.
- Beat eggs with sugar with a mixer until firm.
- Combine beaten eggs, flour mixture and vegetable oil. Mix well.
- Put pumpkin pulp into the dough and mix again until smooth.
- Grease a multicooker bowl with butter and pour the dough into it.
- Bake the biscuit on the Baking program for 65 minutes with a bowl volume of 4.5 liters. If the multicooker is with a smaller volume (2.5 l), then the baking time will increase by 20-40 minutes.
- After the multicooker beep, turn off the appliance, open the lid and let the pumpkin pie cool slightly. Then remove it from the multicooker and cover with any cream, fondant or icing if desired.
Pumpkin muffins with cottage cheese
Pumpkin muffins with cottage cheese without flour are a godsend for lovers of light desserts who are watching their figure. These muffins are similar in structure to an airy soufflé that melts in your mouth. Their taste is delicate and unobtrusive, and citrus fruits give the missing acidity and fresh aroma.
Ingredients:
- Cottage cheese - 250 g
- Baked pumpkin - 250 g
- Eggs - 2 pcs.
- Sugar - 2 tablespoons
- Salt - a pinch
- Vanillin - 1 tsp
- Orange zest - 1 tablespoon
Step by step cooking:
- Pass the cottage cheese through a meat grinder or grind through a fine sieve to enrich it with oxygen. This will make the cupcake soft and fluffy.
- Peel the pumpkin from seeds, put on a baking sheet and bake. Then separate the peel from the pulp and beat it with a blender.
- Add the yolks with sugar and vanilla to the pumpkin mass, and beat again.
- Mix the curd with the pumpkin puree.
- Whisk the proteins with salt until dense peaks and in parts, in 3 doses, add to the curd-pumpkin mixture.
- Stir the dough with upward movements to preserve the protein bubbles. The consistency of the mass should be thick. But if it is watery, then add 1 tbsp. starch and mix gently.
- Grease portioned muffin tins with butter or vegetable oil and put the dough there. Bake the products in a preheated oven to 180 ° C for about 20-25 minutes.
- Cool the finished muffins, remove from the molds and decorate with any pasta.
Pumpkin curd muffins
Pumpkin muffins are a unique dish. Their recipe is impossibly simple and has a huge number of variations. Due to its unique taste, such baked goods occupy one of the most important places in the art of confectionery. It looks great and cheerful, and is also very useful and acceptable for use in dietary and baby food.
Ingredients:
- Pumpkin - 250 g
- Curd mass - 200 g
- Bran - 7 tablespoons (or oatmeal)
- Dry yeast - 10 g
- Baking powder - 10 g
- Eggs - 2 pcs.
- Salt - a pinch
- Sugar - 3 tablespoons
- Cornstarch - 1 tablespoon
- Vegetable oil - 1 tsp
Step by step cooking:
- Grind the bran or oatmeal into flour.
- Mix dry ingredients: bran (oatmeal), yeast, salt, sugar, starch.
- Add cottage cheese and yolks to the dry ingredients. Mix everything well. If you are using oatmeal, then leave the dough for 10 minutes to swell a little.
- Peel and seed the pumpkin. Cut into slices, place on a plate and bake in the microwave or oven. Then interrupt it until smooth.
- Add the pumpkin mass to the curd dough and mix into a homogeneous mixture.
- Grease the molds with oil and fill 2/3 of the dough. the cupcakes will rise and expand during baking.
- Heat the oven to 180 ° C and bake the muffins for 25 minutes.
Video recipes:
