Of course, there is no dispute about tastes. But this pumpkin muffin is the easiest to perform, while it turns out to be insanely tasty, tender, not dry or wet. Step-by-step recipe with a photo. Video recipe.
Cupcakes are perfect baked goods, no time-consuming fuss, and the result is always pleasing. The queen of autumn is a bright orange pumpkin. It's a versatile ingredient that's perfect for baking! Delicate aroma, magic taste, bright and beautiful color are provided to the product. At the same time, the pumpkin itself is not felt at all in the cupcake. Many people, having tasted this dessert, will be surprised to learn that there is a secret ingredient in the cupcake - pumpkin. It is worth noting that pumpkin muffins are also low-calorie, healthy baked goods.
You can bake the product in the classic version in large round or rectangular forms, or in small portioned tins for muffins and muffins. In any case, fresh pastries for tea for breakfast, lunch or dinner will delight all family members both on weekdays and on holidays. If you want to give the product a solemn look, it can be decorated to the level of elegant baked goods. Decorate homemade pumpkin cake with chocolate paste, sugar or butter icing, pumpkin fudge, etc.
See also Cooking Pumpkin Pie with Raisins, Ginger, and Cinnamon.
- Caloric content per 100 g - 298 kcal.
- Servings - 1 cupcake
- Cooking time - 1 hour 30 minutes
Ingredients:
- Pumpkin puree - 250 g
- Butter - 75 g
- Eggs - 2 pcs.
- Baking soda - 0.5 tsp
- Semolina - 150 g
- Salt - a pinch
- Spices and spices to taste (ground cloves, ground nutmeg, ginger, cinnamon crushed)
- Sugar - 100 g or to taste
- Dried ground orange peel - 1 tsp
Step by step cooking pumpkin cake, recipe with photo:
1. Pour the eggs into a deep bowl. Take a large container, because all the ingredients for the cake will be added to it. Add sugar to the eggs and beat with a mixer until fluffy.
2. Add orange zest and softened (not melted) butter to the egg mass.
3. Then add semolina and pumpkin puree. For mashed potatoes, peel the pumpkin with seeds and fibers. Cut it into pieces and boil / bake until tender. Then cool and chop with a blender or mashed potatoes.
4. Knead the dough until smooth and leave for half an hour for the semolina to swell and the dough to increase in volume by 1.5 times. Then add a pinch of salt and baking soda. Season with herbs and spices to taste.
5. Stir the dough and pour it into a baking dish. Spread the dough in an even layer.
6. Preheat oven to 180 degrees and send pumpkin muffin to bake for 40 minutes. Try the readiness with a wooden splinter: it should be dry without sticking of pieces of dough. Cool the finished product a little, remove from the mold and serve. Top with icing or cream, if desired.
See also a video recipe on how to make a pumpkin muffin.
