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Recipe for baked pumpkin muffins in the oven. Spicy pumpkin cake. How to choose the right ingredients

Pumpkins can be used to make many delicious dishes. Porridge, jam are cooked from it, casseroles, pies, cookies, pancakes are made, it can be stewed and baked. But today I would like to talk about the "orange miracle" - about pumpkin muffins. Your kids will definitely like these pumpkin muffins, not only for their appearance, but also for their taste. Very fragrant and delicate cupcakes will not leave any baking lover indifferent. I suggest you make small cupcakes in the form of roses, although if there is a large form, then you can bake a large pumpkin cupcake, I think this will not make it taste worse.

pumpkin muffins

To make pumpkin cupcakes, you will need the following ingredients:

Ingredients:

• Chicken eggs - 2 pieces,
• Sugar sand - 100 grams,
• Pumpkin - 300 grams,
• Mayonnaise or sour cream - 100 grams,
• Baking soda (slaked with vinegar) - ½ teaspoon (without a slide),
• Wheat flour - 1.5 cups,
• Vegetable oil or butter (for greasing the mold).

Cooking process:

In a deep cup, beat the chicken eggs with the addition of granulated sugar, as a result you should get a lush homogeneous mass.

Then we add mayonnaise, which you can easily replace with low-fat sour cream to reduce calories. Mix everything thoroughly until smooth.

In the resulting mass, add baking soda, slaked with vinegar. You can replace soda with baking powder (1.5 teaspoons) if you are used to using it.

The pumpkin should be washed, peeled, seeds removed, grated on a coarse or medium grater and added to the whipped mass. But if you want the pumpkin to be more clearly felt in the cake, then I recommend that you cut the pumpkin pulp into a small cube.

Sift the flour into a separate cup and add it to the pumpkin dough in small portions. The result should be a slightly watery dough, which must be poured into molds pre-lubricated with vegetable or butter.

We fill cupcake molds ½ full, as the dough will rise well. If you pour more batter into the mold, you run the risk of your cupcakes leaking out of the mold or mushrooming ugly.

For baking, I used a silicone mold in the form of roses. Although they say that it does not need to be lubricated, I lubricate it anyway, in order to avoid incidents. If desired, before baking, you can sprinkle the top of each pumpkin muffin with a little granulated sugar, thanks to the sugar you will get a crispy crust, and this will add even more sweetness to your baked goods.

Now we rearrange the molds on a flat baking sheet and send it to the oven preheated to 180 ° C for 30 - 40 minutes. Ready-made cupcakes should not be immediately removed from the mold, you need to let them stand for a little, about 15 minutes, so that they cool slightly, and only then take them out of the mold. After you have taken the pastry out of the mold, you can sprinkle it with powdered sugar, which can be mixed with ground cinnamon to enhance the flavor.

Cooked with pumpkin are crispy on the outside and moist on the inside, with a wonderful aroma, color and taste!

We thank our Slavyana for the recipe and photo of making pumpkin muffins.

Bon appetit wishes Notebook of recipes!

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 readiness.
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.

All the subtleties and nuances of cooking (as well as details about the ingredients) I traditionally wrote below in steps, so just a couple of important points and let's go cook. The color of the finished cake will depend on the variety of pumpkin you are mashing. Regarding spices, I should note that they are very relevant here - it turns out an unobtrusive, pleasant and warming aroma. If you wish, you can use a ready-made mixture of spices for baking () - 2 teaspoons will suffice.

Ingredients:

(270 grams) (250 grams) (200 grams) (100 milliliters) (2 pieces ) (2 teaspoons) (1 tablespoon ) (1 tablespoon ) (1 teaspoon) (0.5 teaspoon) (0.5 teaspoon) (1 pinch)

Cooking step by step with photos:

To prepare this simple, tasty and fragrant cake, we need the following ingredients: pumpkin puree, wheat flour (I use the highest grade), granulated sugar and vanilla sugar, refined vegetable (I took sunflower) oil, medium-sized chicken eggs (45-50 grams each), baking powder (), orange peel and salt (to balance the taste). In addition, I suggest using spices (in ground form), which will make the finished baking unusually fragrant - cinnamon, cardamom and ginger. Do not like spices or any separate? Then just don't add them! All ingredients for making pumpkin pie should be at room temperature.

Immediately turn on the oven to heat up to 180 degrees, as the muffin dough is done quickly. Sift 270 grams of premium wheat flour into a separate bowl, add spices (1 teaspoon of cinnamon, as well as half a teaspoon of cardamom and ginger), a quarter teaspoon of salt (preferably fine grinding) and baking powder dough.

Half the battle is done: let's deal with the liquid half of the future pumpkin cake dough. Pour 200 grams of granulated sugar into another bowl, add a tablespoon of vanilla sugar (I make it at home from simple sugar and empty vanilla pods) and a tablespoon of finely chopped orange zest.

We grind two types of sugar with zest so that the essential oils of the latter are released more easily and quickly (that is, we get more flavor). You can do it with a spoon, fork, whisk or even a mixer - it doesn’t matter.

Pour 100 milliliters of any odorless vegetable oil into beaten sweet eggs and add 250 grams of DENSE pumpkin puree. Almost always, for baking and desserts, I prepare pumpkin puree by baking in the oven and then grinding it with an immersion blender. A detailed recipe can. The amount of flour used in the recipe depends on the density of the pumpkin puree, so it is important to take this into account.

Beat everything again with a mixer for about a minute to get a homogeneous mass (butter and pumpkin mixed with a sweet egg mass). Pour the dry flour mixture from step 3 (you can not for 1, but for 2-3 doses) and mix it into the liquid base.

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.

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