• Water supply
• Pumps
• Water purification
• wells
• Filters

Cupcakes pumpkin recipes are simple. Spring protection of garden plants from pests and diseases. Video: "Pumpkin muffins"

Pumpkin pie has many benefits. It differs not only in excellent taste, but also has a bright, unforgettable appearance.

And it is also very useful, because it contains a vegetable that has a beneficial effect on the entire body.

Pumpkin muffin recipes will diversify your daily menu. Having at your disposal a minimum set of products, you can prepare a delicious dessert that will appeal to both children and adult family members.

By adding ingredients with different aromas and flavors to the dough, you can bake a unique cupcake.

To taste it, you will need to find out the exact recipe or drop by to visit you.

The subtleties of making pumpkin cake

Before mixing the vegetable with other ingredients for the dough, it must be grated or boiled. In the latter case, you will need to grind the pumpkin until smooth, that is, make a puree.

In addition, semolina, oatmeal, sour cream are put in the dough. Of the additional ingredients that improve the taste, use raisins, dried fruits, pumpkin seeds, apples or other fruits.

Cupcakes are flavored with pumpkin vanilla sugar, lemon zest, cinnamon. You need to bake cupcakes in the oven or multicooker immediately after kneading the dough, their readiness is determined by a wooden stick.

Pumpkin and Apple Cake Recipe

Pumpkin cake in the oven is prepared both in portions in separate molds, and in the form of a single whole dish. Choose the option that you like best and start cooking.

First, prepare all the products from the list below:

0.150 kg of granulated sugar; a couple of eggs; ½ cup pumpkin puree; 0.120 l vegetable oil; 3 sweet and sour apples; 80 ml of whole milk; 0.320 kg of flour; 3 teaspoons of baking powder; 2 tbsp. spoons of almond flakes.

Cooking steps:

1. Make pumpkin puree. To do this, peel it from seeds and peel, boil until tender, then cool and smash in a blender.
2. Place eggs and granulated sugar in a bowl, beat until foamy.
3. Pour in the butter and milk, stir with a whisk until smooth. Lightly salt the mass, just one pinch is enough to set off the sweet taste of baking.
4. Enter the pumpkin puree into the dough, then send the flour mixed with baking powder.
5. Peel and cut the apples into medium-sized cubes, add to the bowl with the rest of the ingredients.
6. Fill the cupcake molds with the prepared mass, but not to the brim, but only 2/3. During baking, the dough will rise and be sure to “run away”.
7. Sprinkle muffins on top with almond leaves, put them on one baking sheet and send them to the oven, heated to 180 degrees.
8. The dessert will be ready in half an hour, but if you prefer to bake one large fragrant pumpkin cake in the oven, then be patient, it will be baked no earlier than in 50 minutes. However, it all depends on its height.

Check out my website for more apple recipes.

white chocolate pumpkin cake recipe

The cupcake is baked in a microwave oven, it turns out incredibly tasty and fragrant. Instead of a bar of white chocolate, it is allowed to use black, but then the color shade of the dish will be slightly different.

List of ingredients you can't make a pumpkin chocolate cake without:

350 g of pumpkin and wheat flour; ½ bar of white chocolate; 100 ml vegetable oil; 80 ml of purified water; two eggs; incomplete dessert spoon of baking powder.

First, prepare the pumpkin puree. Cut the peeled vegetable into slices, put in a bowl and pour 80 ml of water. Put the dishes in the slow cooker and simmer the pumpkin for 30 minutes until fully cooked.

1. Puree chilled pumpkin with water.
2. Beat the eggs, adding granulated sugar, until fluffy.
3. Pour in vegetable oil, lightly salt.
4. Stir the mass and add flavor to it with one of the ingredients: cinnamon, vanilla, nutmeg.
5. Sift flour and combine with baking powder.
6. Pour the entire loose mixture into the dough.
7. Chop white chocolate into small pieces the size of a raisin and add to the total mass.
8. Lubricate the form where cupcakes are baked and suitable for use in a slow cooker with a piece of butter and fill 2/3 with dough.
9. The cake will be ready in one hour, but to be sure, test it with a wooden skewer, sticking it in the very center of the cake.
10. When the pumpkin chocolate muffin is ready to show off on a platter, drizzle with melted chocolate. If you remember, half of the tile was left unused.

There are recipes with white chocolate with photos on the pages of the site, you just need to find them and please your loved ones with a delicious dish.

Recipe for cake with pumpkin and dried fruits

The cupcake was named "Fairy Tale", and this is no accident. A large number of additional ingredients give it a truly fabulous taste. See for yourself how different this pastry is from others you have made before.

So, take the following products:

160 g flour; ½ cup pumpkin puree; two chicken eggs; 7 g baking powder; a teaspoon of honey; 1/3 cup sugar; 5 st. spoons of sour cream; 50 g of raisins, prunes, dried apricots and nuts.

Start making cupcakes by rinsing dried fruit. After that, they need to be dried and chopped into small pieces. Walnut kernels are also crushed, as required by all recipes.

Then:

1. In the container where you are going to knead the dough, stir the eggs with honey and granulated sugar.
2. Enter sour cream. The product must be high in fat to make the cupcakes tender.
3. Add pumpkin puree to the mixture of ingredients and immediately mix everything until smooth.
4. It is the turn of flour and baking powder, before being sent to the dough, they must be combined and sifted through a sieve.
5. Lastly, add chopped dried fruits and nut kernels, evenly distribute them throughout the mass.
6. The cake is baked at 190 degrees in a buttered pan.
7. Watch the time, after 50 minutes check the readiness of baking with a match.

Did you like the recipe for baking with dried fruits? I propose to get acquainted with other, no less tasty dishes with the addition of dried apricots, nuts and prunes. They can be found on the website.

Dried fruit recipes are very useful for children and adults, do not neglect the opportunity to quickly prepare them at home.

Pumpkin and walnut cake recipe

A cupcake called "Greek" will please you the first time. The aroma that the cupcakes thin out is due to the presence of walnuts.

If desired, they can be replaced with hazelnuts, peanuts or peeled sunflower seeds.

To prepare the test you will need:

0.5 kg of pumpkin; 300 g of sugar and wheat flour; 100 g of vegetable oil and nuts; a couple of eggs; one lemon; a pinch of ground nutmeg; dessert spoon of baking powder.

Step by step preparation:

1. First, boil the pumpkin, cutting it into medium-sized pieces. You can use the microwave, turning it on at high power, where it will soften faster.
2. When the vegetable is ready, cool it by draining the water first.
3. Using a blender or masher, turn the pumpkin pieces into a smooth puree (as in the photo).
4. Remove the zest from the citrus and chop finely. Squeeze out the juice from half.
5. Sift flour, add baking powder and lemon zest.
6. Chop the nuts and set aside for now. By the way, you can immediately use several types of nuts, the taste of the cake will only benefit from this.
7. Beat the egg and sugar mixture until foamy. Pour in vegetable oil and pumpkin puree.
8. Now add the dry ingredients and knead the dough.
9. The cake should be baked for 50-60 minutes, it all depends on the capabilities of kitchen appliances. The temperature at which pumpkin muffins with nuts are baked should be about 180 degrees.

Recipes for delicious pastries with nuts are good for the body. They can be prepared with one or several types of this useful product.

Pumpkin Cake Recipe with Candied Fruit and Oatmeal

The recipe uses a raw vegetable, before laying it in the dough, it must be grated.

Take: 0.150 kg of pumpkin and flour; 0.100 kg of candied fruits and granulated sugar; 80g oatmeal; 2 eggs; ¼ cup sour cream; a teaspoon of soda and citric acid; a pinch of nutmeg and a teaspoon of ground cinnamon; 50 ml vegetable oil.

Cooking:

1. Pour oatmeal, cinnamon, nutmeg and candied fruits into the sifted flour (they can be replaced with dried cranberries, raisins or dried cherries).
2. Using a mixer, beat the eggs with sour cream, granulated sugar and lean refined oil.
3. Combine the two resulting masses - dry and liquid, in one container and set aside for half an hour until the oatmeal is soaked.
4. Grate the pumpkin on a fine grater (as in the photo), mix the soda with citric acid or quench with apple cider vinegar.
5. Knead the dough and spread it evenly with a spatula.
6. Preheat the oven to 180 degrees and bake a delicious pumpkin muffin for 50 minutes. You can sprinkle a raw cake with a mixture of oatmeal, butter, flour and sugar, taken in equal amounts.

Serve chilled cake. If you liked the recipe for baking with oatmeal, I suggest cooking it deliciously instead of porridge. It won't take long and the kids will love it.

My video recipe

Pumpkin-based pastries are simply magical: bright, lush, fragrant and delicious. There are many recipes for pies, including pumpkin muffins. Therefore, it is important to choose the most juicy among thousands of pages of search queries.

Traditional pastry with pumpkin is prepared with the addition of a bouquet of spices. They not only enrich the pastries with a pleasant palette of flavors, but also emphasize the piquant taste of the main ingredient.

Ingredients:

• 250 g fresh pumpkin or 150 g pumpkin puree;
• 2 cups of 200 ml or 260 g of flour;
• 2 eggs;
• 2/3 cup or 120 g sugar;
• 60 g butter;
• 6 g or 1/2 tsp. without a slide of soda;
• Art. l. citric acid or vinegar;
• a pinch of salt;
• 1/2 tsp. cinnamon, ginger, nutmeg;
• several umbrellas of carnation;
• third tsp. cardamom.

Step 1. Prepare the pumpkin.

Baked pumpkin gives a moderate amount of liquid, which has a positive effect on the dough: it turns out to be airy and porous.

To prepare the pumpkin, you need:

1. Cut the pulp into cubes, put on a baking sheet, greased with oil, in one layer and put in the oven. Temperature - 200°С. The time will depend on the size of the cubes. On average, it takes from 20 to 40 minutes.
2. Hot pumpkin must be mashed.

While the pumpkin is cooling, proceed to the other steps of making the cake.

Step 2. Butter, previously removed from the refrigerator and reached a soft "plasticine" state, grind with sugar and salt.

Grinding will avoid scattering of sugar and salt crystals during further driving with a mixer.

Step 3. Beat butter, sugar, salt and vanillin until a fluffy, creamy mass is formed.

Step 4. Add eggs one at a time.

To make the dough as fluffy and airy as possible, the temperature regime of all the ingredients used must belong to the same range.

Step 5. We measure out 200 grams of flour (this is enough for now), sift into a separate container.

Step 6. Add the necessary bouquet of spices to the flour.

Step 7. Now mix the butter-egg mixture into the flour.

Step 8. Having finished kneading, we extinguish the soda with acid and add it to the dough.

Step 9. Now you have reached the central ingredient - pumpkin. The puree should have cooled down by now, so you can safely mix it with the dough.

Step 10. The important point has come: you need to determine whether the dough is suitable for baking. It should be like good, thick sour cream. If it is too liquid, add flour.

If "thick sour cream" is not an indicator for you. Do an experiment: run a spoon over the dough. If the furrow made is tightened gradually and not immediately, the dough is good. If it's fast, it's time to add flour.

Step 11. The dough is ready to lay it out in the prepared form. Do not forget to grease with oil or line with parchment for baking.

Step 12 Cook the pumpkin cake at 180°C. You will have to sweat while waiting and swallow your saliva for 50-60 minutes. Readiness is determined by piercing the middle of the cake with a wooden skewer.

As a result, we get a magnificent, beautiful, mouth-watering and fragrant cupcake.

Serving method - powdered sugar, icing - choose for yourself. Pumpkin cake with spices will be excellent with any additional ingredients.

Step by step recipe from Yulia Vysotskaya

Yulia Vysotskaya's culinary box contains only a recipe for pumpkin muffins. But after all, muffins can be safely called a smaller version of cupcakes. That is why the recipe can be adapted to bake one cake of standard sizes.

Ingredients:

• 300 g pumpkin pulp;
• 250-260 g or 2 cups flour;
• 180 g or a glass of brown sugar;
• 100 g raisins;
• 2 eggs;
• 100 ml or 1/2 cup fermented baked milk / kefir;
• 80 ml olive oil;
• 2 tbsp. l. narsharab sauce;
• 12 g or tsp soda;
• 1/4 tsp. cinnamon, turmeric, ground nutmeg, sea salt;
• 1/2 tsp ground ginger;
• 3 umbrellas of carnation;
• 4 pods of cardamom.

A set of spices of the recipe can be used for subsequent ones.

Step-by-step recipe for pumpkin cake from Yulia Vysotskaya:

1. We heat the oven to 200 degrees.
2. Boil the pulp of the pumpkin and, having thrown it in a colander in advance so that the excess liquid is gone, grind it into a puree.
3. We measure a glass from the resulting puree.
4. We combine pumpkin with fermented baked milk and whisk.
5. Having previously removed the grains from the cardamom, crush them in a mortar along with cloves.
6. We mix the sifted flour with sugar, salt, soda (the quencher is not needed - this function will be performed by fermented baked milk), ground spices. At this stage, also add raisins.

Do not forget that the raisins must be poured with boiling water and leave for 15 minutes. Then you need to let the water drain.

1. We combine eggs, olive oil, narsharab. We mix.
2. Pour the mixture of fermented baked milk and pumpkin into the mixture prepared in the previous step.
3. We combine all the ingredients together, completing the dough preparation process.
4. We spread the dough in the prepared form and put it in the oven.

After 40 minutes, pumpkin cake from Yulia Vysotskaya can be taken out of the oven and, after decorating, served on the table.

Cupcake with pumpkin in a slow cooker

Given the presence of a multicooker in almost every kitchen, a recipe for cooking with its use will be very relevant for housewives.

Ingredients:

• 350 g of pumpkin pulp and flour;
• 80 ml of water and sunflower oil;
• 2 eggs;
• a glass of sugar;
• 50 g of chocolate;
• tsp soda.

Stages of preparation.

1. Pour the sliced ​​pumpkin with water and set the “Extinguishing” mode on the multicooker. After 30 minutes, it will become soft and can be mashed. This recipe uses pumpkin broth. While the puree is cooling, prepare the dough.
2. Combine the sifted flour, spices, salt and baking powder.
3. We chop chocolate.
4. Using a mixer, grind the butter with sugar until white. Add the eggs one by one.
5. Add pumpkin puree. We mix.
6. Pour in the loose mixture. We mix.
7. Add chocolate.
8. We send the dough into the multicooker bowl smeared with oil, set the "Baking" mode

After 50 minutes, with the lid closed, the cake in the slow cooker will be completely ready. Carefully remove it from the bowl and serve with your favorite drink.

Curd pumpkin cake

Cake based on pumpkin and cottage cheese is not only fragrant and tasty, but very satisfying and healthy.

Ingredients:

• 100 g raw pumpkin;
• 100 g of cottage cheese;
• 175 g flour;
• 1 egg;
• 75 ml of oil;
• 100 g of sugar;
• 50 g raisins;
• tsp baking powder.

How to cook pumpkin pie with cottage cheese?

Step 1. Bake pumpkin cubes in the oven at 200 ° C for about 20-40 minutes. When ready, mash into puree and wait for cooling.

Step 2. Beat sugar with eggs.

Step 3. Combine pumpkin puree and cottage cheese. Grind until a homogeneous mass is obtained.

Step 4. Add egg and butter to the pumpkin-curd mixture: mix.

Step 5. Mix pre-sifted flour with spices and baking powder.

Step 6. Add raisins to the flour.

Step 7. We combine the mixtures and knead the dough for a curd-pumpkin cake.

Step 8. Put the dough into a greased and lined with baking paper form and bake at 180 degrees for about an hour.

Cake with pumpkin and cottage cheese will be the perfect dessert.

Cooking option from Jamie Oliver

Pumpkin muffins from Jamie Oliver are both juicy and crumbly.

Ingredients:

• 400 g raw pumpkin;
• a glass of brown sugar;
• 4 eggs;
• 300 g flour;
• a handful of walnut kernels;
• 2 tsp baking powder;
• a pinch of salt.

How to make Jamie Oliver Pumpkin Pie Recipe?

1. We rub the pumpkin through a grater.
2. Mix the pumpkin with egg whites whipped with sugar and salt.
3. Next, add beaten egg yolks.
4. Pour into flour mixed with spices.
5. Add chopped walnut kernels to the dough.
6. We put the form with the finished dough in preheated to 180 ° C and bake for 20 minutes. You can make one large muffin, or small muffins, as in the original recipe for pumpkin muffins from Jamie Oliver.

Pumpkin Chocolate Cake

Pumpkin chocolate cake, also called marbled, will become a real favorite for any tea party.

Ingredients:

• 250 g flour;
• 125 g pumpkin puree;
• 200 g of sugar;
• 2 eggs;
• 30 g cocoa;
• 50 ml vegetable oil;
• 70 g butter;
• 50 g of sour cream of any fat content;
• tsp orange;
• 2 tsp baking powder;
• half tsp salt.

Cooking method.

Pumpkin Chocolate Cake is made in two batches. First, one dough, for example, pumpkin, and then another - chocolate.

Step-by-step recipe for making a pumpkin component of a cake:

1. We measure out 130 grams of flour. Combine with a pinch of salt, orange zest and baking powder (1 tsp)
2. Beat the egg with 80 grams of sugar until fluffy foam.
3. Add pumpkin puree and the entire volume of refined oil.
4. Mix dry and liquid ingredients together.

Pumpkin dough is ready.

Let's get to the chocolate part:

1. We take the rest of the flour, a pinch of salt, baking powder (1 tsp), cocoa powder. We mix.
2. In another bowl, grind soft butter with sugar.
3. We break 2 eggs into the butter grated with sugar.
4. We send sour cream there.
5. After kneading the liquid base and flour dough is ready.
6. We spread the dough in layers in a smeared form: pumpkin dough, chocolate, etc.
7. We put the cake in the oven preheated to 180 degrees and bake for 50 minutes.

Ready pumpkin cake turns out very elegant and tasty.

Ingredients:

• 150 g pumpkin;
• 70 g of flakes;
• 150 g flour;
• 100 g of sugar;
• 2 eggs;
• 50 g sour cream;
• 50 ml of oil;
• tsp soda.

Step by step recipe

1. Mix all dry ingredients at the same time.
2. Separately, mix butter, eggs and sour cream.
3. We connect by pouring the liquid mixture into the dry. And while the dough is parting, let's take care of the pumpkin - we give the dough 10 minutes.
4. Add the pumpkin to the dough and mix.
5. We spread the dough in the form and start preparing the oatmeal sprinkles:
6. We mix 25 g of sugar, 25 g of flour, 16 g of oatmeal, 8 g of ground cinnamon and 20 g of softened butter. You should get something like a streusel in a large crumb.
7. Sprinkle the cake with the resulting sprinkling and put it for 55 minutes in an oven preheated to 180 ° C.

A cupcake with oatmeal is both sophisticated and rustic-simple.

Delicate cupcake with pumpkin and oranges

Pumpkin-orange cake turns out to be as sunny and tasty as possible - you can’t wish for more as a treat for your favorite drink.

Ingredients:

• 200 g of raw pumpkin pulp;
• Orange;
• 3 eggs;
• 120 g of sugar;
• 150 g flour;
• tsp baking powder;
• a pinch of salt;
• pumpkin - 200 g;
• orange - 1 pc.;

Cooking method.

1. Grind the pulp of raw pumpkin through a fine grater.
2. Beat the yolks, separately from the proteins, with sugar and add to the pumpkin.
3. Mix flour and baking powder and also add to the pumpkin.
4. Now the yolk: beat it with the addition of salt in a lush foam and mix into the dough.
5. With an orange, first use a fine grater to remove the zest, and then squeeze the juice. If less than 100 ml of juice is obtained from one orange, more citrus will be required.
6. Pour the resulting juice into the dough. Also add zest.
7. Lubricate the form with oil and sprinkle with semolina, then pour in the dough.

After 50 minutes of baking at 180 degrees, the cake with pumpkin and oranges will be ready.

Now your culinary piggy bank has become even richer, because after preparing cupcakes according to these recipes, you will no longer be able to forget them: they will be so tasty and perfect.

Any option for making pumpkin cake gives a lot of scope for imagination. You can supplement the filling with nuts, dates, dried apricots or raisins. You can serve a cupcake beautifully and in a festive way under chocolate or sugar icing.

Pumpkin cake is a very tasty and fragrant dessert. Its trick is that it is almost impossible to determine what it is made of. This is a great advantage when you want to make dessert for your child and he doesn't like pumpkin. Very tender dough will melt in your mouth. That is why I suggest trying to make a pumpkin cupcake with a simple recipe.

How to choose the right ingredients

In order for your pastries to be very tender, fragrant and tasty, you need to follow some rules when choosing ingredients:

• Choose a small pumpkin. This gives you a better chance of avoiding watery fruit.
• Pay attention to the price tag, where the type of vegetable is usually written. Butternut pumpkin is the best option for desserts. Its advantages: easy to cut, its peel is thin, and the flesh is not watery, dense, very bright and sweet.
• The stripes on the pumpkin should be straight.
• If the pumpkin is ripe, then the pattern will be clearly visible on it.
• The peel of the vegetable should be free of any spots and dents.
• The whole gourd should be bright orange or bright yellow.
• The tail on the pumpkin must be dry.

Cupcake with pumpkin and cottage cheese

Kitchen appliances and utensils: stove, saucepan, oven, baking dish, knife, board, deep plates, spoon, pusher or blender, parchment paper, strainer, wooden skewer.

Ingredients

Step by step recipe

1. First of all, peel the pumpkin and cut it into small identical cubes. Then move the pieces to a bowl.
2. Pour enough water over the pumpkin to cover the vegetable.
   
   
3. Place the pot on the stove with high heat on. After the pumpkin boils, boil it for about 15 minutes. The vegetable should become soft.
   
   
4. After that, drain the unnecessary water, and grind the pumpkin pieces with a pusher or blender to a puree state. Cool down.
   
   
5. Pour the raisins into a small deep plate and pour boiling water over it. In this form, it should stand for 5 minutes.
   
   
6. Take a baking dish and put parchment paper on it and grease it with vegetable oil.
   
   
7. Crack the eggs into a bowl and pour in the sugar, then mix the ingredients thoroughly until completely dissolved.
   
   
8. In another bowl, mix pumpkin puree and cottage cheese with a spoon. To get a homogeneous mass, you can use a blender.
   
   
9. Combine all the ingredients obtained in one plate and add vegetable oil. Then mix everything thoroughly.
   
   
10. Then sift the flour and add ground nuts, cinnamon, ginger, vanilla sugar and baking powder to it, mix.
    
    
11. Add raisins (no water) to flour.
    
    
12. Free the center in a plate with flour and pour the resulting mixture from the rest of the ingredients there.
    
    
13. Mix everything well and put in a baking dish.
    
    
14. Turn on the oven and preheat it to 180 degrees, place your workpiece there and bake for about an hour. You can check the readiness in this way: pierce the dough in the center with a wooden skewer, if it remains dry - your dish is ready!
    
    

In order for the cake with pumpkin and cottage cheese to be easily removed from the mold, leave it for 10-15 minutes, after which it will easily come out of the mold! Decorate with your favorite ingredients: cream, cream, nuts.

Video recipe for making a cake with pumpkin and cottage cheese

In this video, you can see in what order and how to combine the ingredients, how the dough should look before baking, and how the cake will turn out in the end.

Pumpkin cake in the oven

Cooking time: 1 hour.
Servings: 6.
Kitchen appliances and utensils: oven, deep plate, teaspoon, blender, tablespoon, knife, grater, silicone mold.

Ingredients

Step by step recipe

1. First of all, pour flour into a deep plate and add cinnamon, nutmeg, a pinch of salt, sugar and baking powder to it.
   
   
2. Take any nuts and grind them with a blender. The pieces should be very small, but such that they are felt in the cupcake.
   
   
3. Add half of the chopped nuts to the flour.
   
   
4. Mix all ingredients thoroughly.
   
   
5. Then peel the pumpkin, remove all unnecessary seeds and grate the vegetable on a coarse grater.
   
   
6. Add the pumpkin to the rest of the ingredients, and pour in the vegetable oil and water.
   
   
7. Mix well.
   
   
8. Transfer the batter to a silicone baking dish and sprinkle with the remaining half of the nuts.
   
   
9. Turn on the oven and preheat it to 180 degrees. The cake will bake for approximately 35 minutes.

   Please note that the pumpkin cake cooked in the oven must be moist. Therefore, it is not necessary to keep it in the oven for a long time in order for it to become dry.

   
   
   

Video recipe for cooking pumpkin cake in the oven

In this video, you will see in what order you need to combine the ingredients, how best to knead the dough and how the cake should look after baking in the section.

Pumpkin cake in a slow cooker

Cooking time: 2 hours.
Servings: 5-7.
Kitchen appliances and utensils: multicooker, knife, board, pan, blender, whisk or fork.

Ingredients

Step by step recipe

Your dish is ready! In order for the pumpkin muffin cooked in the slow cooker to be easily removed from the mold, let it stand for about 5 minutes.

Video recipe for making pumpkin cake in a slow cooker

In this video, you can see in what order you need to combine the ingredients, how the dough should turn out and what kind of cake you get after baking.

• In order for your cake not to be too watery, remember: grated pumpkin lets out a lot of juice, in which case add a little more flour.
• If you have canned pumpkin on hand, you can also use it.
• The dough for pumpkin cake should resemble thick sour cream in its consistency.
• Check readiness with a wooden stick, if it is dry, the cake is ready.
• If you are baking small cupcakes, keep in mind that the cooking time will be halved.
• Take the cake out of the mold after it has cooled down.

What to serve with pumpkin cake

Pumpkin muffins can be served with completely different drinks. It goes well with hot tea. Drinks with sourness harmonize well with such pastries.

A cake will turn out very tasty if served with citrus fudge. To prepare it, you will need orange juice (100 ml in total), sugar (50 g), starch (6 g) and butter (50 g).

Other cooking options

As an experiment, you can cook. The result will surprise you.

Each dish should have its own flavor. In a pumpkin cake, it can be presented in the form of chocolate, nuts, cinnamon, raisins, candied fruits, dried fruits, cranberries, apples. Among other things, pumpkin cake with lemon icing is very tasty. The glaze recipe includes the following ingredients: lemon juice (2 tablespoons in total) and powdered sugar (about 100 g). Doubly useful is the pumpkin-carrot cake.

If you have little time, but you need to cook something delicious for the arrival of guests, you can cook. You will need about 40 minutes. If you don’t have a special baking dish at hand, you can cook. For any holiday for a large company, it will be an excellent, healthy and tasty option.

You can write about which version of pumpkin cake you liked the most, according to which recipe the pastries cooked faster and turned out to be more tender and fragrant, what ingredients you would add to the pumpkin cake recipe, you can write in the comments. Bon Appetit!

Pumpkin is usually either strongly loved or hated. I am a big fan of pumpkins of all kinds. Each new recipe is a gift.
A very tasty and quick cake based on raw pumpkin, that is, you do not need to prepare mashed potatoes in advance and bother. In the original, this cake is cooked in olive oil, as I did, but I didn’t like the smell and replaced it with butter in the recipe. It turned out much better, but of course you can use any other odorless vegetable oil.
The cupcake turns out to be very beautiful, fragrant, lush and tasty, from this amount of products you can make one large cupcake, 2 small ones, or 1 medium and several cupcakes.

Pumpkin 400 g, peeled and de-seeded
Eggs 4 pcs
Sugar 350 g
Butter 175 g or odorless vegetable oil
Baking powder 10 g
Flour 350 g
Cinnamon 1 tsp + nuts, you can without them

Grate the pumpkin on the smallest grater.


Beat eggs well with sugar.


Introduce oil gradually.


Then add pumpkin and stir.


At the end, add flour, baking powder and cinnamon as desired.
Mix well so that there are no lumps.


Line a cake pan with baking paper.
Pour the dough into the mold so that it does not reach the edge by about 1 cm.
I got 2 cupcakes, one bigger and one smaller.


Bake at 180 degrees for 45 minutes, be sure to check with a toothpick for doneness.
Leave until it cools down well.

It's a buttercream cake.


And it's in olive oil. There is no difference in texture, just a different smell.

Take both fresh and frozen pumpkin - the quality will not suffer. Clearly, the sweeter and brighter the melons, the tastier the pumpkin cake. But even the unsightly pulp will play an important role in moisturizing the crumb. You can’t call it wet, raw or poorly baked in places, no. Even at a considerable height, the product remains airy, loose and porous. The spices make up for the lack of flavor.

A mixture of warming and tart nutmeg with ginger, sweet-scented cinnamon, coniferous rosemary with a camphor chill, to top it off, they are flavored with honey aroma. Set your own proportions, dosage and saturate sbitni, compotes, liqueurs, pumpkin cake dough, muffins, Christmas cookies and gingerbread on cool days.

My spicy pumpkin cake is vegetable oil. And this is fundamental. Replacing with creamy or margarine, we run the risk of making the already weighty vegetable chips heavier. I recommend refined sunflower or corn to eliminate unnecessary impurities in the fragrant "bouquet".

Cooking time: 60 minutes / Number of servings: 8-10 / Mold diameter 20-22 cm

Ingredients

• pumpkin 150 g
• wheat flour 250-300 g
• refined sunflower oil 100 ml
• eggs 2 pcs.
• sugar 50-70 g
• honey 50 g
• baking powder 12 g
• sea ​​salt 3 g
• nutmeg, dried rosemary, cinnamon, ginger to taste

Cooking

You can sweeten the dough with both granulated sugar and only honey. I take both. The total amount of sweetness is within 100-120 g. I recommend introducing at least a little honey (a spoon or two). Together with spices, the honey smell becomes magical. In addition, the crumb acquires a velvety bronze hue. We drive the eggs into a working bowl, add sugar and beat for a minute with a mixer or a little longer with a hand whisk. You just need to combine the proteins with the yolks and bring to a soapy foam.



We continue simple steps already with vegetable oil and honey. Mine is floral, thickened and still runny, blending easily with the runny egg-sugar mixture. We beat. If the honey is strongly crystallized, hardened, first melt in a water bath or in a microwave oven, then the components will easily mix until smooth.



Queue for spices. We throw ground ginger, nutmeg, cinnamon and dried rosemary needles. Salt to taste. Mix it up and try it. If the taste is not too expressive, you can add flavors now or with flour. Often, sweet spicy pastries are flavored with cloves, allspice and hot peppers, anise, thyme, cardamom, turmeric - the latter is a strong natural dye, gives Asian notes and colors deep yellow.



The cupcake is in the oven for quite a long time, so even raw shavings have time to steam. The main thing is to rub thinly. I do not squeeze the juice, I rub immediately over the bowl. Before this, we clean the seeds and cut off the peel, leaving only the dense middle, we interfere.



Sift the flour and baking powder into the liquid base. Usually, a serving of baking powder for the indicated weight of flour is less than two times (5-7 g). But since our vegetable is heavy, juicy, additional lifting force is required. I left the whole package of baking powder weighing 12 g.



Sprinkle wheat flour in parts, you need a thick, but sticky texture, as for charlotte, kefir pies. We remove the dry areas, try again, season with spices if necessary and knead until the additives are evenly distributed. The dough has bright orange blotches, smells delicious and shines.



Pour the viscous dough into a form oiled and dusted with a thin layer of flour - bake until a “dry match” for about 30-40 minutes at a temperature of 180 degrees. We preheat the oven to the maximum in advance. We cool the product in a container, take it out and cut it into portioned slices.

Homemade pumpkin cake with spices is ready. It seems to me that powder and glaze are not needed here. Serve with hot tea - bon appetit!