Diet pumpkin muffin in a slow cooker. Pumpkin pie or muffin recipe in a slow cooker. What you need to make a pumpkin cake in a slow cooker
I continue pumpkin madness)) and I'm cooking today chocolate muffin with pumpkin in a slow cooker... To some, the combination of pumpkin and chocolate will seem unusual. But I already baked a chocolate zucchini pie, and it was very tasty, although at first there was a skepticism about the recipe. This is also this recipe - unusual, very tasty, and healthy, because pumpkin is a storehouse of vitamins. If you have a large pumpkin, this is great way it should be “disposed of” with benefit. Both pumpkin lovers and fans of chocolate baked goods will be satisfied.
Ingredients:
- 2 cups grated pumpkin
- 1.5 cups flour
- 1 cup of sugar
- 2 - 3 eggs
- 2 tbsp. l. cocoa
- 7 tbsp. l. sunflower oil
- 1 bag of baking powder (10 g)
- 1 bag of vanillin
- a pinch of salt
Preparation:
Peel a slice of pumpkin and grate it on a coarse grater. We were treated to a pumpkin, and it turned out to be yellow inside 🙁 is this a sort? Who understands pumpkins?)))
Beat eggs with sugar, mixer until fluffy white mass.
Mix flour, vanillin, baking powder and cocoa separately in a cup.
Pour sunflower oil into beaten eggs, mix and gently add loose ingredients.
When the dough is smooth, add pumpkin, mix everything.
Grease the bowl with oil. Pour out the dough.
Bake muffin with pumpkin in a slow cooker 60 minutes in baking mode.
Hearty, delicious pumpkin pie is a healthy treat. You can cook it very quickly at home in a multicooker, it couldn't be easier!
Fragrant, delicate and incredibly tasty - this is how pumpkin pie, cooked in a slow cooker according to this recipe, turns out. It is perfect for an evening tea party with a family. Make these awesome pumpkin baked goods to delight yourself and your loved ones.
- pumpkin - 600-700 g (or 250 g pumpkin puree);
- kefir or fermented baked milk - 200 ml;
- sugar - 200 g;
- wheat flour - 400-500 g;
- eggs - 2 pcs.;
- baking powder for dough - 1.5 tsp;
- butter - 5-10 g (for greasing the multicooker bowl).
Close the lid of the multicooker, set the "Baking" mode for 60 minutes, then leave on heating for another 15 minutes. Remove the pumpkin pie from the bowl using the steam basket.
Recipe 2: pumpkin kefir pie at home
We can say that this is a quick baking recipe, since almost everything that can be baked in a multicooker is quick and easy. In addition, there are practically no cases that baking in a multicooker does not rise or remains unbaked.
I always use 200 ml glasses. We take kefir at room temperature, and the pumpkin mass is indicated in an already peeled form. You can sprinkle the finished pumpkin pie with powdered sugar, but this is optional.
- kefir - 200 ml
- sugar - 1 glass
- chicken eggs - 2 pcs.
- wheat flour - 2.5 cups
- pumpkin - 200 gr
- baking soda - 1 tsp
- lemon juice - 1 tablespoon
- ground cinnamon - 0.5 tsp
- sunflower oil - 1 tsp
- orange peel - 1 tablespoon
First, you need to soften the peeled pumpkin, but this is not necessary. You can bake it in the oven, boil it in a little water, or steam it (I baked it). Put the pumpkin pieces in a blender, add sugar, add the orange zest and beat everything until smooth.
Depending on the saturation of the pumpkin color, the color of a homogeneous sweet mass may vary. For example, a rich orange pumpkin gives a very beautiful bright color, while a paler pumpkin is less active. But this does not change the taste.
Add pumpkin mass, eggs, cinnamon and lemon juice to the kefir. We mix everything.
Cooking pumpkin pie on the Baking mode for 1 hour 20 minutes. I have a 700W multicooker, it's time for her. If you have a more powerful device, reduce the baking time of the cake by 10-15 minutes. After an hour, you can open the lid and check the readiness of the baking with a wooden skewer or toothpick.
When the pumpkin pie is ready, remove it from the bowl using the steaming insert. Cool completely and serve.
We make tea or pour a glass of milk and cut ourselves a piece of the pie. By the way, I advise you to also try another one. easy recipe homemade baked goods- the simplest sponge cake in a multicooker. You can eat it just like that with tea or make a homemade cake based on it.
Recipe 3: slow cooker pumpkin pie with cinnamon
Pumpkin pie in a slow cooker turns out to be quite fluffy and well baked inside. With such pastries, you can not only arrange a homemade tea party, but also meet guests - by cutting the cake into two cakes and soaking it in cream (sour cream is perfect) or just jam, you can get a real pumpkin cake! You and your guests will love it.
- 1.5 cups of chopped pumpkin
- 2 multi-glasses of sugar
- 1/3 glass of vegetable oil (120 ml)
- 2.5 glasses of flour
- 2 eggs 0.5 tsp salt
- 1.5 tsp baking powder
- 1 tsp cinnamon
- 0.5 tsp dry ground ginger
- a pinch of nutmeg
First you need to chop the pumpkin. Since my family treats pumpkin favorably, I just rub it using a fine grater.
If you want to hide the presence of a bright vegetable in baked goods, then grind the pumpkin in the processor. As a result, the pumpkin mass should turn out to be about 1.5 multi-glasses (fill the glass, tamping the pumpkin tightly).
The next thing to do is beat the eggs and sugar with a mixer until the mixture turns white.
Then add the chopped pumpkin and stir.
Pour in vegetable oil... For baking, butter is best used odorless.
It remains to add flour and spices. Flour with salt and baking powder should be added to the dough, be sure to sift it first.
Mix the whole mass thoroughly until the lumps disappear and add spices (if you don't like any of the spices I have proposed, then you can do without them, or replace them with orange or lemon zest).
Put the resulting dough in a multicooker bowl, grease it with vegetable oil, and leave to bake.
To make a pumpkin pie in a slow cooker, I choose the "baking" program with temperature regime 150 degrees. In my slow cooker (I have a PHILIPS HD3077 / 40), as a rule, the cake is baked in 45 minutes, but to be sure of this, I check it for readiness by piercing it with a wooden skewer. That's it, the pumpkin pie in the slow cooker is ready.
The baked pumpkin pie must first be allowed to cool slightly in a bowl, and then removed by turning it over onto a steaming container.
As soon as the cake has completely cooled down, you can decorate it on top, sprinkle it with icing sugar, like me, or pour it over with chocolate icing if you wish. In any case, it will be very tasty! I had a beautiful napkin, I put it on the cake, and then I sprinkled it with powder, it turned out to be an amazing pattern!
And now put the portioned pieces of the pie on plates, make tea more quickly and invite everyone to the table.
Here's how wonderful and sunny we got a pumpkin pie in a slow cooker. Enjoy your tea!
When you try this pumpkin pie recipe in your slow cooker, you'll see how delicious pumpkin baked goods are. Delicate, soft and juicy cake with an extraordinary taste will be appropriate for home tea drinking and for meeting guests.
Recipe 4: how to cook pumpkin pie in a slow cooker
- sugar - 1.5 cups;
- chicken eggs - 3 pcs.;
- pumpkin - 300 grams;
- baking powder - 1 teaspoon;
- flour - 1.5 cups;
- odorless vegetable oil - 7 tbsp. spoons;
- salt - a pinch.
Beat the chicken eggs into the foam.
Add granulated sugar and continue to beat with a mixer until a light thick mass without sugar crystals is formed. Add a pinch of salt.
This is what this egg-sugar mass looks like. She is lush and light.
Add baking powder to flour. We mix these two dry components. Then sift the flour and add it to the pie dough.
Pour vegetable oil into the resulting dough. Mix thoroughly.
It remains to add the main ingredient - pumpkin. For this we take the pulp of the pumpkin. We rub it on a fine grater, forming a gruel. We squeeze out pumpkin juice. Add it without excess liquid to the dough. We mix. The dough is ready for baking pumpkin pie.
Lubricate the multicooker bowl butter... We spread the finished dough into it. We set the Baking mode for 60 minutes.
After the end of the program, open the lid of the multicooker and wait until the product cools down slightly. Then we take out the pie
Now we are waiting for the cooked pumpkin pie in a slow cooker to cool down thoroughly. To do this, it is best to turn it over on the steam basket and leave to cool. Then transfer to a dish.
To make pumpkin pie look more spectacular, it is worth rubbing it with powdered sugar. To do this, take a strainer and pour powder through it. Thus, it will be evenly distributed over the entire surface of the cake, decorating it and making it even sweeter.
Optionally, instead of icing sugar, you can use some kind of icing, for example, chocolate, to decorate the cake. Also, such a product can be poured with plain melted chocolate, white or black. Pumpkin pie decoration is your fantasy. The more beautiful it is, the brighter your tea party will be.
This pumpkin pie was baked in a Redmond slow cooker. However, the quality of this pastry does not depend on the manufacturer and model of the multicooker, the main thing is that it has the Baking mode. All that remains is to wish you a pleasant tea ceremony along with pumpkin pie.
Recipe 5, step by step: pumpkin pie with cranberries in a slow cooker
The recipe for a delicious and aromatic pumpkin pie that I baked in a slow cooker, but you can also bake it in the oven.
To cook pumpkin pie in the oven, heat it up to 170-180 degrees and bake until tender (until the toothpick is dry).
- Sugar - 1.5 cups
- Eggs - 3 pcs.
- Pumpkin - 300 g
- Baking powder - 1 tsp
- Flour - 1.5 cups
- Vegetable oil - 7 tbsp. spoons
- For decoration:
- Powdered sugar
- Vanilla sugar
- Cranberry
Beat the eggs, without separating the yolks from the whites, at high speed until they become thick foam.
Add sugar in parts and beat until partially dissolved. Add salt.
Gradually add flour and baking powder, mix.
Add butter and beat the dough with a mixer.
Peel the pumpkin from the peel, seeds and fibers. We rub on a very fine grater and send to the dough. We mix.
Grease the multicooker bowl with oil and pour out the dough. Cooking pumpkin pie in the "Baking" mode for 60 minutes.
Pumpkin pie is ready.
Sprinkle the pumpkin pie with powdered sugar and ground vanilla sugar. Decorate with cranberries.
Recipe 6: sweet pumpkin pie with condensed milk in a slow cooker
Since the pie contains condensed milk, it turns out to be quite sweet. Also, the color of the pie can vary from yellow to deep orange. This will directly depend on the sort of pumpkin, its color. In my opinion, the combination of loose dough and pumpkin filling is quite interesting, so I advise you to try it.
For the test:
- Flour - 250 g.
- Butter - 150 g.
- Salt - ¼ tsp
- Cold water - 4 tablespoons
For filling:
- Pumpkin - weighing about 800-900 grams. (pumpkin puree should be 400-450 g.)
- Sugar - 50 gp.
- Eggs - 2 pcs.
- Condensed milk - 0.5 cans.
- Ground cinnamon - 0.5 tsp
- Salt - 0.5 tsp
- Nutmeg - ¼ tsp
- Ginger dry - ¼ tsp
- 1/2 lemon juice
Preparing pie dough. In a deep bowl I put butter, cut into small pieces. I pour in flour and salt. I rub it with my fingertips until it forms a crumb. Pouring in cold water and quickly knead soft elastic dough.
I line the bowl of the multicooker with strips of baking paper, so that later it would be convenient to take out the pie.
I put the dough in the bowl and use my fingers to push it along the bottom of the bowl. I shape the sides (3 cm high). In several places I pierce with a fork. I put the bowl in the refrigerator.
Then I cook pumpkin puree. I clean the pumpkin, remove the seeds, cut it into small pieces. I put it in a saucepan, fill it with water, put it on the fire and cook until soft (it should be easily pierced with a knife, like a boiled potato).
I drain the water. You can keep the pumpkin for another 10 minutes in a colander to glass all the liquid. The less liquid remains, the denser the filling will be. Then puree the pumpkin with a blender.
I cool the finished mashed potatoes (if you add an egg to the hot pumpkin puree, it will curdle, so the mashed potatoes should be cooled to at least 35-40 degrees). Then in a separate deep bowl I mix pumpkin puree, eggs, sugar, condensed milk, all the spices and lemon juice. Stir with a whisk until uniform.
I take out a bowl of dough from the refrigerator. I pour the filling into the middle of the "plate" of dough, making sure that it does not overflow through the side of the dough.
I put a bowl with a pie on a multicooker, turn on the Baking mode, the cooking time is 1 hour (at a temperature of 180 degrees). To check the readiness of the pie, you can touch your finger to the filling of the top, it should be moist, but dense.
Cool the finished pumpkin pie slightly and take it out of the multicooker bowl. I put it on a plate, decorate it with mint leaves and serve it to the table. Bon appetit!
Recipe 7: kefir-based pumpkin pie (step by step photos)
The recipe for pumpkin pie in a slow cooker is very simple and does not require much effort to prepare.
- Pumpkin - 200 g
- Sugar - 1 glass
- Flour - 2.5 cups
- Kefir - 200 ml
- Eggs - 2 pieces
- Soda - 1 teaspoon
- Vinegar - 1 tablespoon
- Cinnamon to taste
Let's prepare the necessary ingredients: kefir, flour, sugar, pumpkin, eggs, soda, vinegar, cinnamon.
Let's start by preparing the main ingredient, pumpkin. We clean and cut it into small pieces, place them in a blender and grind them to the state of small, fine pieces.
Then we begin to gradually add sugar. The pumpkin will turn into a liquid sweet puree.
And now it's time to prepare the dough for the pie itself: mix kefir (room temperature), eggs, pumpkin puree, cinnamon, vinegar slaked soda and mix everything very well so that there are no lumps.
You can not extinguish the soda, but add a tablespoon of citric acid to the mixture. But I'm more used to quenching with vinegar, so I chose this option.
Now add sifted flour to the mixture and knead the dough, similar to thick sour cream. The dough is very similar to a mass for pancakes.
Let's prepare the multicooker bowl: grease it with butter or vegetable oil. Next, pour the pie dough into the bowl and put the multicooker in the "Baking" mode for 2 hours, but the time depends on the power of your multicooker. It is possible that it will take less or even more time for your pie to be fully cooked. Therefore, I advise you to keep an eye on the cake all the time and make sure it is ready!
Check the readiness of the pie periodically with a toothpick: if the dough is slightly, but not very sticky, the pie is ready. Wait until it cools down, and then feel free to take it out onto a serving dish. Here is such a neat, beautiful pie I got! I wish you bon appetit!
Recipe 8: delicious pumpkin pie with curd cream
- ½ cup (about 100 g) butter at room temperature
- 1 ¼ cup sugar
- 2 large eggs, room temperature;
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract (or 2-3 vanilla sugar sachets)
- 2 cups sifted premium white flour;
- ¼ teaspoons of baking powder;
- 1 tsp baking soda;
- ¼ teaspoons of salt;
- ½ teaspoon ground cinnamon;
- ¼ teaspoon of ground ginger;
- 1/8 teaspoon of ground cloves;
- ½ cup of kefir or fermented baked milk at room temperature.
For curd glaze
- 250 g fat cottage cheese at room temperature;
- ¼ packs (50 g) of butter at room temperature;
- 2 tablespoons of buckwheat honey;
- 3 cups (350 g) powdered sugar, sifted.
Prepare the multicooker pan: grease the walls with a piece of butter, and cover the bottom with a circle of parchment paper, which you also grease with oil. If parchment paper is not available, simply grease the pan with oil and flour the bottom of the pan.
In a bowl or food processor, use an electric or hand mixer to beat the butter and sugar until lightly fluffy (about 3 minutes).
Add eggs (one at a time), stirring well after each addition. Scrape down the sides of the bowl as needed.
Add pumpkin puree and vanilla extract to a bowl and beat until the dough looks like thick curdled milk.
In a separate bowl, whisk together flour, baking soda, baking powder, salt and spices.
Add the flour mixture and kefir in portions alternately into the dough, in three steps, starting and ending with the flour mixture.
You can bake the whole dough at once and then cut one tall pie in half. But I advise you to halve the dough and bake it in two steps. This will make the cakes bake better.
Place half of the dough in the prepared multican and bake on Bake (Fry) for about 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Leave the cooked crust in the multi-pan for another 20-25 minutes, then tip the pan onto the wire rack and remove the crust. Do the same for the rest of the test.
Chill the cakes on a wire rack for 10 minutes, then peel off the parchment paper and let cool completely.
Now we are preparing the icing.
Place the curd and butter in a bowl and beat until smooth with an electric mixer equipped with a paddle attachment.
Add buckwheat honey and icing sugar and beat until light creamy and smooth.
Add more powder or honey to the bowl if needed.
Place one of the cakes on a platter or on a turntable. By the way, a stand for assembling a cake is a very handy thing. If you ever meet one like this, be sure to buy. It is especially convenient to decorate the cake with icing from a pastry bag on such a stand.
Place a cardboard circle on the stand, and on top of it - a cake (so that it is more convenient to remove the cake from the stand later). Cover the cake generously with the icing.
Place the second crust on top of the first layer and cover it with icing on top and the entire cake on the sides.
Garnish with whole or chopped nuts. If you wish, you can add some natural food coloring to the remaining frosting and paint simple patterns across the surface of the cake.
Place the pumpkin pie in the refrigerator, but place before serving to bring it to room temperature. Bon Appetit!
Recipe 9: pumpkin pie with semolina in a slow cooker (with photo)
- Semolina - 220 ml
- Pumpkin puree - 270-290 g
- Kefir - 140 ml
- Sugar - 100 g
- Egg - 2 pcs.
- Flour - 3 tbsp / l
- Cinnamon - 0.5 h / l
- Soda - 0.5 h / l
- Vinegar
- Vegetable oil - 50 ml
- Margarine or butter for greasing the multicooker bowl
First of all, mix semolina and kefir. Add sunflower oil to this.
Cooking pumpkin puree. To do this, cut about 300 g of pumpkin into cubes, put it in a multicooker, add about 80 ml of water and turn on the "baking" mode for 20 minutes.
Add pumpkin puree to kefir with semolina.
I associate these muffins with autumn. Them brightly Orange color resembles the color of autumn foliage, and a ripe pumpkin symbolizes deep autumn. It was at this time that you so want to charge your whole family with a bright orange positive in the form of a pumpkin muffin.
When it's raining outside, cold and gloomy bake pumpkin muffins in a multicooker that will delight you with their taste, color and aroma.
We are all accustomed to cooking pumpkin porridge, side dishes, jam, salads, casseroles, but not muffins, but in vain! Pumpkin, although it is a vegetable, it perfectly complements any desserts. Baking based on it always turns out delicious and very healthy.
I cook pumpkin muffins in portions, but they can just as well be cooked in a multicooker bowl. I tried both of these options, so I can confidently say that the shape of the pumpkin muffins does not affect their taste in any way.
Ingredients:
- Butter (butter) and sugar - one hundred and ten grams each;
- Pumpkin and flour - two hundred grams each;
- Baking powder - ten grams;
- Eggs are one.
Preparation:
To prepare pumpkin muffins in a slow cooker, we will prepare the products that are indicated in the recipe.
We clean the pumpkin and cut it into small pieces so that it would be more convenient to chop it in the combine.
Grind the pumpkin in a blender or food processor. We need exactly two hundred grams of already chopped pumpkin.
Combine sugar, egg and softened butter. Whisk everything together well until smooth.
Add the chopped pumpkin to the resulting mass and mix everything thoroughly.
Then add flour and baking powder in parts and knead the pumpkin dough.
We spread the resulting dough in greased silicone molds. We carefully rearrange them into the multicooker container.
We bake the pumpkin muffins in a slow cooker in the “Baking” mode for about forty minutes.
Hello everyone! In the cold season, you want to please yourself with something bright, sunny, to drive away the blues and cheer up. To improve your mood, I have pumpkin pie or muffin with step by step photo cooking, I tried to decorate it beautifully, so my pastries can even be called a pumpkin cake. The pumpkin pie recipe is very simple, affordable, you can bake such a cake in a slow cooker or oven.
I will say in advance that the taste of pumpkin muffin according to this recipe is amazing. I changed the recipe itself a little, added it to the pie instant chicory, decorated it with a few spoons of whipped sour cream, grated chocolates and sea buckthorn berries, in addition to pumpkin, grated carrots can be added to the pie, it will add a bright carrot color (because the color of the pumpkin, depending on the variety, may not be so saturated) or apples. Children are very fond of this pumpkin dessert, they will definitely like the cake, it was for them that I had to decorate it like a cake.
Pumpkin cupcake
For a muffin or pumpkin pie recipe you will need:
- 3 eggs,
- 1 cup granulated sugar
- 1.5 cups flour
- 1 sachet of baking powder (baking powder) - about 10-12 g,
- Grated pumpkin (pulp) - 2 faceted glasses,
- 7 tablespoons of odorless vegetable oil (can be replaced with butter),
- A pinch of salt,
- Pumpkin is very fond of cinnamon and nutmeg(if you do not really respect these spices, replace them with vanillin, but then the pie will not have a pronounced pumpkin flavor).
P.S. according to this recipe, the pumpkin dough will turn out to be a yellowish-orange hue, use cocoa to give the pumpkin cake a chocolate color. As it happens at the right time, I didn't have cocoa, and I decided to experiment with this useful product like chicory. Of course, it did not give a bright chocolate color, my pumpkin muffin turned out to be slightly creamy.
How to make pumpkin pie
Peel slices of fresh pumpkin from seeds and peel, grate on a coarse grater. On a fine grater, the pumpkin will give a lot of juice and the pie may turn out soggy. Also, do not mix pumpkin pulp with sugar, juice secretion will only increase. Pumpkin comes in a variety of juiciness, and for some varieties, you may have to fold the pumpkin pulp onto a sieve for the pie. The pumpkin will go into the pie, not as a filling, but directly into the biscuit dough.
In total, you will need 2 faceted cups of pumpkin pulp for the pie, when you measure it, lightly crush it in a glass, as in my photo:
In a deep cup, mix the dry ingredients: sifted flour, baking powder, salt, cinnamon or vanilla, I add chicory there (1.5 level tablespoons, no more should be added so that bitterness does not appear).
Eggs are beaten with sugar into a strong foam, a little less in time than for a biscuit,
flour mixture, vegetable oil are added to them, mixed,
then the pumpkin pulp is laid out.
Everything is well mixed until smooth.
How to cook pumpkin pie in a slow cooker
The multicooker bowl is greased with butter, liquid pumpkin dough is poured into it.
A biscuit or a cupcake with a pumpkin is baked on the "Baking" program for 65 minutes, I use a Panasonic multicooker with a 4.5 liter bowl volume, in other models this program is similar. In slow cookers with a smaller volume (2.5 liters), the baking time is increased by 20-40 minutes.
After the signal, turn off the multicooker, open the lid,
let the pumpkin pie stand for a while in the slow cooker and then take out the pumpkin pie using the steaming pan and cool.
At this time, I managed to beat a few tablespoons of sour cream with sugar for fondant, frozen sea buckthorn berries (they just matched well in color) and grated chocolate candy became the decoration of the pumpkin cake.
The pumpkin pie according to this recipe turned out to be very soft, tender, unlike dry biscuits, which require additional impregnation, this cupcake does not need to be cut and soaked. But not like brownie. Cocoa powder can give a chocolate color to a sweet pumpkin pie; three tablespoons of pumpkin are enough for this amount.
Here's a slice of pumpkin pie from the recipes for you:
This recipe's pumpkin pie can be baked in the oven or bread maker by adjusting the cooking time. In an oven preheated to 170 degrees, the pumpkin pie is baked for about 45-50 minutes, but much depends on the oven, you need to try for readiness with a wooden stick.
Hello! Today I want to talk about making a delicious pumpkin cake in a slow cooker. Very often, the vegetable is added to the dough, pumpkin gives it a bright sunny shade. The vegetable should be prepared before adding it to the dough.
It is better to steam the pumpkin pulp for less liquid. If you wish, you can boil the vegetable in water, and then leave the pieces without liquid for about 5 minutes in a colander. You can turn pumpkin into puree using a grater, meat grinder, blender or rolling pin. The puree must be cooled so as not to add the hot mass to the dough.
Chicken eggs should be beaten with sugar until fluffy. Vegetable oil can be added to the bulk; it makes the baked goods soft. Pumpkin pulp can be added and whipped with a mixer. The multicooker bowl must be lubricated with butter or vegetable oil. Homogeneous dough must be leveled with a spoon.
Pumpkin muffins are baked for about an hour, you can cool it on a plate. Cut the baked goods into pieces with a sharp knife. Pumpkin muffins are tender and very tasty. The crust turns out to be ruddy and crumbly. Pumpkin does not give a special taste, it only has a positive effect on the structure of the dough and gives a yellow tint.
Ingredients:
- Chicken eggs - 3 pcs.
- Sugar - 1 tbsp.
- Pumpkin - 250 g.
- Sunflower oil - 100 ml.
- Wheat flour - 1 tbsp.
- Baking powder - 1 tsp
How to make a delicious pumpkin muffin in a slow cooker
Peel the pumpkin, rinse the pulp with water and cut into small pieces. Put the pumpkin in the wire rack, pour water into the bowl. Switch on the "Steam cooking" option for 20 minutes.
Grind the boiled pumpkin with a device for making mashed potatoes. You can punch a vegetable in a blender. Cool slightly. 
Break the chicken eggs into a large bowl, beat. Pour granulated sugar in portions, beat well. 
Now pour the vegetable oil into the basic consistency, mix the dough until smooth. 
Introduce pumpkin pulp into the mass in parts. Stir with a mixer until smooth. 
Sieve through a sieve wheat flour... Pour flour and baking powder into the dough, mix until smooth. 
Grease the bowl with sunflower oil, pour the cooked dough into it. Smooth out, close the lid and select the Bake program for 60 minutes. 
Remove the pumpkin cake from the multicooker, cool slightly and cut into pieces. Bon Appetit! 
