How to make pumpkin cupcakes. Pumpkin cupcake. Recipe for a cupcake with pumpkin and dried fruits
Prepare the ingredients.
Wash the pumpkin, cut in half, remove the core with seeds and peel off the rough skin.
Cut the pumpkin pulp into small cubes and make a puree from it.
Advice. Pumpkin puree can be prepared in different ways:
1. Bake the pumpkin in the microwave: place the pumpkin cubes in a bowl, pour in a little water (literally a couple of tablespoons, so as not to dry out the pumpkin during cooking). Bake for about 15 minutes at maximum power, until the pumpkin is soft.
Place the finished pumpkin on a sieve and allow the liquid to drain. Next, the pumpkin can be rubbed through a sieve, mashed with a fork or crushed in a blender into a puree.
2. Bake the pumpkin in the oven: place the sliced pumpkin on a greased baking sheet and bake for about 30-40 minutes, until soft. Mash the finished pumpkin with a fork or grind in a blender.
3. Boil in a saucepan: place the pumpkin cut into small cubes in a saucepan, add a small amount of water (so that the water covers the bottom of the pan by 1 cm), cover with a lid and cook over low heat until soft, about 15-20 minutes, stirring occasionally.
Place the finished pumpkin on a sieve, let the water drain and rub through the sieve, mash with a fork or grind in a blender.
Transfer the pumpkin puree into a deep bowl.
Add orange zest (optional) and ground spices (1/4 tsp each cardamom, ginger, nutmeg and 0.5 tsp cinnamon). Mix.
Add sugar (white and brown) to the pumpkin puree. Mix the mass.
Pour in vegetable oil and stir until smooth.
Add the eggs (you can lightly whisk them in a separate bowl with a whisk or fork).
And mix.
Add baking powder to the flour and sift.
Add flour with baking powder to the dough.
And mix well.
Advice. It is better to add flour, focusing on the consistency of the dough. If you used baked pumpkin to prepare pumpkin puree, it will have less moisture than boiled or microwaved pumpkin - the amount of flour may depend on this nuance.
The consistency of the dough should be like thick sour cream. If you scoop the dough with a spoon and put it back into the bowl, the mound of dough will remain on the surface for some time and will not spread. When the mound spreads, it will leave a noticeable relief on the surface of the dough, which will also smooth out over time. Those. The dough should not be too liquid, but it should not be too thick either.
Chop the walnuts coarsely with a knife and add to the dough.
Mix the dough and place it in a greased and floured pan, filling it half or 3/4 full.
Bored of pumpkin pies? Pumpkin cupcake is a baked product with a sunny color and great benefits.
It has a lot of variations. Pumpkin muffins can be topped with a variety of foods, adding magical flavors and delighting your family with new desserts every day.
Pumpkin cake - general cooking principles
Boiled pumpkin for the cake can be used, usually in the form of puree. But there are recipes with raw vegetables. In this case, it is usually rubbed with shavings. In any embodiment, the product is mixed with the rest of the dough ingredients.
What are the cupcakes used for:
Rippers.
Sometimes oatmeal, sour cream, and semolina are added to the dough. To improve taste and variety, add raisins and other dried fruits, nuts and seeds, candied fruits and fresh fruits. Zest, cinnamon, and vanilla are added for flavor. Pumpkin muffins are baked immediately after kneading the dough in the oven or in a slow cooker. Readiness is determined with a stick.
Pumpkin cupcake with white chocolate (in a slow cooker)
The recipe for an incredibly simple but delicious pumpkin cupcake. White chocolate adds special features to the recipe, but similarly, you can take a dark or milk bar. Dough with vegetable oil.
Ingredients
80 ml water;
350 g pumpkin;
50 g white chocolate;
350 g millet flour;
180 g sugar;
100 ml r. oils;
1.5 tsp. ripper.
Preparation
1. For the cupcake you will need pumpkin puree. We will also cook it in a slow cooker. Cut the pumpkin into pieces, put it in a bowl, pour in the prescription water (80 ml), and close it. Let it simmer for half an hour.
2. Puree the finished vegetable along with the juice and cool. Wash the multicooker cup and grease it with oil.
3. Beat eggs and granulated sugar, pour in vegetable oil, add cooled pumpkin puree and a pinch of salt. Mix everything thoroughly. For aroma, it is allowed to add cinnamon, nutmeg, and vanilla in any quantities.
4. Pour a mixture of wheat flour and baking powder into the dough, stir.
5. Add white chocolate, which needs to be chopped into pieces with a knife. Each one is about the size of a raisin.
6. Pour the cake batter into the prepared multicooker cup.
7. Level the top with a spatula, close, and cook on baking mode for 60 minutes.
8. Take out the cake, decorate it to your liking, you can pour the second part of the melted chocolate, which was not used in the dough.
Pumpkin cupcake with apples
This pumpkin muffin recipe is convenient because you can prepare one large product or portioned muffins. Use sour apples, they will dilute the sweet taste of the dough.
Ingredients
150 g sugar;
0.5 cups pumpkin puree;
3 apples;
120 ml oil;
1 tbsp. l. ripper;
80 ml milk;
Flour 2 tbsp.;
2 tablespoons almond flakes
Preparation
1. Pumpkin puree can be prepared according to any of the recipes. Be sure to cool. If the mass turns out to be liquid, let the juice settle and carefully drain off any excess.
2. Beat eggs with sugar until fluffy, add milk and vegetable oil, and a small pinch of salt. Everything is carefully mixed.
3. Add pumpkin puree, add ripper and flour. Everything is thoroughly mixed.
4. The apples are peeled, the pulp is cut into cubes and added to the dough. The mass needs to be stirred again.
5. Divide the batter into muffin tins. Fill them no more than 2/3 full.
6. Or pour the batter into one large pan.
7. Sprinkle almond leaves on top.
8. Bake at 180 degrees. Small muffins will need about half an hour. Baking a large item can take up to an hour, depending on its height.
Greek Butternut Pumpkin Cake
An easy-to-make cake option with a wonderful walnut aroma. However, you don’t need very many of them. You can replace some of it with peanuts, hazelnuts or shelled seeds, the taste will be even richer.
Ingredients
300 g flour;
Approximately 500 g pumpkin;
100 g nuts;
300 g sugar;
100 ml oil;
Eggs 2 pcs.;
Small lemon;
2 tsp. ripper;
0.2 tsp. nutmeg.
Preparation
1. Cooking pumpkin. You can cut it up, put it in a pan, add 0.5 cups of water, and boil it on the stove. Or put it in a microwave-safe bowl, also add a little liquid, and cook at maximum power until soft.
2. Drain the liquid from the pumpkin, grind the pulp with a blender or simply grind it well. For the test you will need 250 grams.
3. Remove the zest from the lemon and chop it too. Squeeze the juice out of half. We don't need the second part of the citrus.
4. Mix flour with zest, add nutmeg and ripper.
5. Add chopped nuts. As mentioned in the recipe, you can use several types. Set the aromatic mixture aside.
6. Beat eggs and sugar, add cooled puree, pour in vegetable oil, stir.
7. Add the flour mixture with nuts and spices to the main mass, stir.
8. Pour the mixed mixture into a cake pan or any other container, for example, into a greased frying pan.
9. Bake the cake until dry, about an hour. Set at 180 degrees.
Pumpkin cupcake with dried fruits “Fairytale”
Another recipe with walnuts, but this pumpkin cupcake also adds other dried fruits: raisins, dried apricots, prunes. You can take some candied fruits, but the total amount should not exceed the specified amount in the list of ingredients.
Ingredients
50 g raisins;
50 g nuts;
A glass of flour;
4 spoons with a mountain of pumpkin puree;
50 g prunes;
Eggs 2 pieces;
50 g dried apricots;
1 tsp. ripper;
1 tsp. oils grows;
1 tsp. honey;
5 spoons of sour cream;
80 g sugar.
Preparation
1. All dried fruits are washed, cut in any way, nuts are also crushed. There is no need to fry the kernels in advance.
2. Break eggs into a bowl, add sugar and a teaspoon of honey. It will give the dough a pleasant aroma and softness. Everything must be thoroughly stirred so that the grains dissolve.
3. Now sour cream is added to the dough. It is advisable to use a fatty product of 20% or higher.
4. Next, add pumpkin puree and mix well again.
5. Now you can pour in flour, dried fruits, baking powder.
6. The dough is thoroughly mixed and transferred to a greased form.
7. Place the cake to bake at 190 degrees. The approximate time is 45-50 minutes, but it depends on the height of the dough layer and the diameter of the mold.
Pumpkin cake with semolina
A kind of manna is prepared with raw pumpkin. This further simplifies the recipe and does not require cooking and cooling the puree, as was the case in previous recipes.
Ingredients
A glass of semolina;
A glass of kefir;
300 g pumpkin;
100 g softened butter;
2 tsp. ripper;
A glass of sugar;
2 spoons of powder;
50 g raisins;
A glass of flour;
Preparation
1. It is advisable to remove kefir, like butter, from the refrigerator in advance. You can take yogurt.
2. Mix the cereal with kefir, leave to swell for about thirty minutes.
3. Also pour warm water over the raisins and let them sit too. Then squeeze and dry the grapes.
4. During this time, grate the peeled pumpkin pulp and sprinkle with lemon juice. You can add a little zest, but it's not necessary.
5. Mix the flour together with the steamed raisins, add the ripper.
6. Beat eggs and sugar, mix with semolina. Add grated pumpkin and flour.
7. Season the dough with softened butter. If it has not yet softened, you can melt it, but not to a hot state.
8. Place the thoroughly mixed dough into any mold.
9. Bake the pumpkin cake for 45 minutes. Cooking temperature in the oven is 180. This cake can also be cooked in a multicooker; it will take an hour in the baking mode.
Pumpkin muffin with oatmeal and candied fruits
Another recipe for a very healthy but easy to prepare raw pumpkin muffin. Any candied fruit can be used. Replace with dried fruit if necessary.
Ingredients
150 g pumpkin;
150 g flour;
80 g oatmeal;
100 g sugar;
100 g candied fruits (raisins);
50 g sour cream;
50 g vegetable oil;
1 tsp. soda;
Lemon or vinegar;
Cinnamon, nutmeg.
Preparation
1. Oatmeal should be mixed with flour, candied fruits (or washed raisins), add a pinch of nutmeg and ground cinnamon.
2. In another bowl, mix eggs with sour cream and butter, add sugar. All this needs to be beaten well with a whisk. You can also use a mixer.
3. Pour the liquid mixture over the dry mixture, stir, and leave for the flakes to swell. For about thirty minutes.
4. Quench baking soda with diluted lemon or table vinegar. Pour into the dough.
5. Finely grate the pumpkin and stir.
6. By this time, the oven should have already warmed up to 180 degrees.
7. Pour the dough into the mold.
8. You can sprinkle special crumbs on top. To prepare, mix a spoonful of flour, flakes, sugar and grind with a piece of butter.
9. Bake the cake until done, about 55 minutes. Cool before serving.
To make the pumpkin muffin taste more interesting, you can replace some of the grated vegetable with an apple. Or add a little chopped fruit to the vegetable puree.
Raisins or candied fruits are often added to muffins. But no less interesting baked goods are made with dried cranberries, cherries, lingonberries and other sour berries.
In almost any recipe, you can replace pumpkin puree with carrots or any other. The result will be similar baked goods, but with a completely different taste and aroma.
Butter and vegetable oil can be substituted for each other in cake batter. Baking made with creamy products turns out tastier and more aromatic. With vegetable oil, muffins are more tender, softer, and do not go stale for a long time.
To prevent the muffins from going stale for a long time, you can replace some of the flour with starch or ground nuts.
A cup of tea and a fragrant cupcake could lift many people's spirits. So why not make it yourself? Moreover, there are a lot of delicious recipes for pumpkin muffins. The best of them are presented in our article.
Delicious raw pumpkin cake
This easy-to-follow recipe produces very aromatic and healthy baked goods with a delicate crumb. Pumpkin cake does not go stale for a long time, remaining soft inside and pleasant to the taste. Additionally, you can add cinnamon and walnuts to the dough.
Step by step the cake is baked in this order:
- Pumpkin (400 g) is peeled and seeded and grated on the finest grater.
- Beat eggs (4 pcs.) with sugar (350 g) at high mixer speed.
- Melted butter (175 g) is gradually poured in.
- Add pumpkin mass, sift flour (350 g), baking powder (2 teaspoons), and a teaspoon of cinnamon.
- The dough is well beaten with a mixer.
- The oven is preheated to 180°C.
- The bottom and walls of the mold are lined with baking paper.
- The dough is poured into a mold and placed in the oven for 45 minutes.
- Check the readiness of the cake with a toothpick.
When kneading the dough, butter can be replaced with vegetable oil if desired. Below are other recipes for raw pumpkin muffins. They are prepared much easier and faster than baked puree.
The easiest pumpkin muffin in a slow cooker
This recipe is suitable for housewives who do not have an oven. They usually cook their baked goods in a slow cooker, and pumpkin muffin is no exception. It turns out to be quite high (6 cm), so if desired, it can be cut into two parts and greased with cream.
For this cupcake you will need pumpkin puree (200 g). To prepare it, the pumpkin, peeled from seeds, is baked in the oven directly with the peel for 30 minutes. Remove the pulp from the cooled vegetable with a spoon, measure out the required amount and continue to knead the dough. You will need to add kefir (200 ml), 2 eggs, honey (70 g), a pinch of salt and nutmeg, lemon or orange zest. Lastly, flour (500 g) and baking powder (2 teaspoons) are sifted.
The dough is laid out in a mold, which is sent to a preheated oven (180°C). Check the readiness of the baked goods with a toothpick.
Pumpkin cupcake with cream cheese filling
This pie has a rich and rich taste. This pumpkin cupcake recipe uses a cream cheese frosting that makes the cake super tender and moist. Step by step, the dessert is prepared in the following sequence:
- The pumpkin, as in the previous recipe, is baked in the oven at 180°C. After cooling, the puree is removed from the vegetable with a spoon. In total you will need 400 g of pulp.
- In a deep bowl, mix the dry ingredients for the cake: flour (350 g), a teaspoon each of soda and baking powder, salt and nutmeg (½ teaspoon each), and cinnamon (2 teaspoons).
- Beat sugar (200 g) with vegetable oil (240 g). Gradually introduce 4 eggs one at a time. As a result of prolonged beating, the mass should become fluffy and light. After this, you can add pumpkin puree.
- Dry ingredients are added to the egg mixture one spoon at a time.
- The cream is prepared by mixing cream cheese (350 g) with beaten egg, high-fat cream (50 ml) and sugar (50 g).
- Half of the kneaded dough goes into the baking dish. Thick buttercream is placed on top with a spoon and filled with the remaining dough.
- The cake is baked at 175°C for 60 minutes. It is recommended to cut it after cooling.
Pumpkin cake with semolina
Delicious and beautiful bright orange baked goods can lift the spirits of anyone. Besides? You can make pumpkin cake even without adding flour to it. The semolina-based pie bakes wonderfully, turns out tall and looks great on the table. You need to prepare the cake step by step in the following sequence:
- Grate raw pumpkin (300 g) on a fine grater and place in a deep bowl.
- Pour warm kefir (250 ml) over the pumpkin mixture.
- Pour 100 g of sugar into a bowl.
- Add semolina (275 g).
- Add baking powder (2 teaspoons) and grated zest of one lemon.
- Knead the dough thoroughly with a spoon.
- Prepare a baking dish: grease it with butter or line the bottom with parchment.
- Preheat the oven to 180°C.
- Place the pumpkin dough in the pan and smooth it out.
- The cake will bake in the oven for 45 minutes.
- Meanwhile, prepare the lemon syrup. To do this, pour 120 ml of water into a saucepan, add 200 g of sugar and lemon juice.
- Place the saucepan on the stove and cook the syrup after boiling for 3 minutes.
- Remove the cake from the oven, pour hot lemon syrup over it and leave in the pan until cool.
Happy tea drinking everyone!
I traditionally wrote all the subtleties and nuances of preparation (as well as details about the ingredients) below in the steps, so just a couple of important points and let’s go cook. The color of the finished cake will depend on the type of pumpkin you use to puree. Regarding the spices, I must note that they are very much in the theme here - the result is an unobtrusive, pleasant and warming aroma. If you wish, you can use a ready-made baking spice mixture () - 2 teaspoons is enough.
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 the dish step by step with photos:
To prepare this simple, tasty and aromatic cupcake, we will need the following ingredients: pumpkin puree, wheat flour (I use premium grade), granulated sugar and vanilla sugar, refined vegetable oil (I took sunflower), medium-sized chicken eggs (45-50 grams) each), baking powder (), orange zest and salt (to balance the taste). In addition, I suggest using spices (in ground form), which will make the finished baked goods unusually aromatic - cinnamon, cardamom and ginger. Don't like spices or any particular one? Then just don't add them! All ingredients for making pumpkin cake should be at room temperature.
Immediately turn on the oven to warm up at 180 degrees, since the cake dough is made quickly. In a separate bowl, sift 270 grams of premium wheat flour, add spices (1 teaspoon of cinnamon, as well as half a teaspoon each of cardamom and ginger), a quarter teaspoon of salt (preferably finely ground) and baking powder.
Half the battle is done: let's work on the liquid half of the future pumpkin cake batter. 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 grated orange zest.
We grind two types of sugar with the zest so that the essential oils of the latter are released more easily and quickly (that is, we get more aroma). You can do this 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 THICK pumpkin puree. Almost always, for baking and desserts, I prepare pumpkin puree by baking it in the oven and then grinding it with an immersion blender. You can find a detailed recipe. The thickness of the pumpkin puree determines the amount of flour used in the recipe, so it is important to take this point into account.
Beat everything again with a mixer for about a minute to get a homogeneous mass (butter and pumpkin are mixed with the sweet egg mass). Pour in the dry flour mixture from step 3 (you can do it not in 1, but in 2-3 steps) and mix it into the liquid base.
Pumpkin muffin is a very tasty and aromatic dessert. Its trick is that it is almost impossible to determine what it is made from. This is a great benefit when you want to make dessert for your child, but he doesn't like pumpkin. The very tender dough will melt in your mouth. That's why I suggest trying to make a pumpkin muffin using a simple recipe.
How to choose the right ingredients
In order for your baked goods to be very tender, aromatic and tasty, you must adhere to some rules when choosing ingredients:
- Choose a small pumpkin. This gives you a better chance of not hitting watery fruit.
- Pay attention to the price tag, where the type of vegetable is usually written. The best option for desserts is butternut squash. Its advantages: it is 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 vegetable peel should be free of any stains or dents.
- The entire pumpkin should be bright orange or bright yellow.
- The tail on the pumpkin should be dry.
Cupcake with pumpkin and cottage cheese
Kitchen appliances and utensils: stove, pan, oven, baking dish, knife, board, deep plates, spoon, masher or blender, parchment paper, strainer, wooden skewer.
Ingredients
Step by step recipe
- First of all, peel the pumpkin and cut it into small equal cubes. Then transfer the pieces to the pan.
- Fill the pumpkin with enough water to cover the vegetable.
- Place the pan on the stove with high heat turned on. Once the pumpkin has boiled, cook it for about 15 minutes. The vegetable should become soft.
- After this, drain the unnecessary water, and grind the pumpkin pieces using a masher or blender until pureed. Refrigerate.
- Place the raisins in a small deep plate and pour boiling water over them. It should stand like this for 5 minutes.
- Take a baking dish and line it with parchment paper and grease it with vegetable oil.
- Beat the eggs into a plate and add sugar, then mix the ingredients thoroughly until completely dissolved.
- In another bowl, mix pumpkin puree and cottage cheese with a spoon. To obtain a homogeneous mass, you can use a blender.
- Combine all the ingredients received in one plate and add vegetable oil. Then mix everything thoroughly.
- Then sift the flour and add ground nuts, cinnamon, ginger, vanilla sugar and baking powder, mix.
- Add raisins (without water) to flour.
- Clear the center of the bowl with flour and pour the resulting mixture of the remaining ingredients into it.
- Mix everything well and place in a baking dish.
- Turn on the oven and preheat it to 180 degrees, place your dough 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!
To make the pumpkin and cottage cheese cake easy to remove 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 cupcake with pumpkin and cottage cheese
In this video you can see in what order and how you need to combine the ingredients, what the dough should look like before baking and how the cake will turn out in the end.
Pumpkin cake in the oven
Cooking time: 1 hour.
Number of servings: 6.
Kitchen appliances and utensils: oven, deep plate, teaspoon, blender, tablespoon, knife, grater, silicone mold.
Ingredients
Step by step recipe
- First of all, pour the flour into a deep plate and add cinnamon, nutmeg, a pinch of salt, sugar and baking powder.
- Take any nuts and grind them using a blender. The pieces should be very small, but such that they can be felt in the cupcake.
- Add half the chopped nuts to the flour.
- Mix all ingredients thoroughly.
- Then peel the pumpkin, remove all unnecessary seeds and grate the vegetable on a coarse grater.
- Add the pumpkin to the rest of the ingredients, and also pour in the vegetable oil and water.
- Mix well.
- Transfer the dough to a silicone baking dish and sprinkle with the remaining half of the nuts.
- Turn on the oven and preheat it to 180 degrees. The cake will bake for approximately 35 minutes.
Please note that the pumpkin cake must be moist when baked in the oven. 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 making 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 what the cross-section of the cake should look like after baking.
Pumpkin cake in a slow cooker
Cooking time: 2 hours.
Number of servings: 5-7.
Kitchen appliances and utensils: multicooker, knife, board, pan, blender, whisk or fork.
Ingredients
Step by step recipe
Your dish is ready! To ensure that the multicooker pumpkin cake comes out of the pan easily, let it sit 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 will get after baking.
- To ensure that your cake is not too watery, remember: grated pumpkin releases a lot of juice, in which case add a little more flour.
- If you have canned pumpkin on hand, you can use that too.
- The dough for a pumpkin cake should resemble thick sour cream in consistency.
- Check the 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.
- Remove the cake from the pan after it has cooled.
What to serve with pumpkin cupcake
Pumpkin muffins can be served with completely different drinks. It goes well with hot tea. Drinks with sourness go well with such baked goods.
The cake will be 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 cupcake, it can be presented in the form of chocolate, nuts, cinnamon, raisins, candied fruits, dried fruits, cranberries, and apples. Among other things, pumpkin cupcake with lemon glaze turns out very tasty. The glaze recipe includes the following ingredients: lemon juice (2 tablespoons only) and powdered sugar (about 100 g). Pumpkin-carrot muffin is doubly healthy.
If you don’t have much time, but need to prepare something delicious for the guests’ arrival, you can cook it. You will need about 40 minutes. If you don’t have a special baking dish on hand, you can cook it. For any holiday for a large company, this would be an excellent, healthy and tasty option.
You can write in the comments which version of the pumpkin muffin you liked the most, which recipe made the baked goods faster and turned out more tender and aromatic, what ingredients you would add to the pumpkin muffin recipe. Bon appetit!