Ingredients for Making Pumpkin Cupcake
- Pumpkin 600-700 grams
- Sugar 300 grams
- Wheat flour 250-300 grams
- Vegetable oil 100 milliliters
- Eggs 2 pieces
- Baking powder for the test 1.5 teaspoons
- Ground cardamom 1/4 teaspoon
- Ground nutmeg 1/4 teaspoon
- Ground cinnamon 1/2 teaspoon
- Walnuts (crushed) handful
- Orange zest to taste and desire
- Main ingredients: Pumpkin, Flour
- Serving 8-10
Bakeware, blender, deep plate, whisk, hot pot holders, baking tray, kitchen knife, cutting board, toothpick.
Cooking Pumpkin Pie:
Step 1: prepare pumpkin puree.
For a cupcake, we need not just pumpkin pulp, but pumpkin puree. You can cook it in several ways. I will bake. To do this, I wash my pumpkin, only then cut it into quarters, remove the seeds and spread on a heat-resistant baking sheet. I pour a small amount of oil and send to 30-40 minutes in preheated to 180 degrees the oven. When the flesh of the pumpkin becomes loose, I remove the vegetable from the oven, wait until it cools down, and then peel it from the skin.
I grind the pumpkin pulp with a blender or knead with a fork. That's all, ready pumpkin puree, you can go to the next step.
Step 2: knead the dough.
Add grated zest and ground spices to pumpkin puree: cardamom, nutmeg and cinnamon. Mix well. Add granulated sugar and mix again. Pour the vegetable oil next in turn. Mix everything well again. Add chicken eggs and turn everything with a whisk into a homogeneous liquid mass.
Separately mix the sifted wheat flour and baking powder for the dough, and then pour them into your liquid mixture. Mix the dough thoroughly, breaking all the flour lumps.
Important: pour out the flour not all at once; be guided by the consistency of the dough so that it doesn’t turn out too steep. That is, the mass should turn out by consistency as a very thick sour cream.
Add chopped walnuts to the finished dough.
Step 3: bake a pumpkin muffin.
Preheat the oven to 180 degrees.
Pour the dough into a special baking dish sprinkled with wheat flour on the inside. Flatten the top and send the pumpkin muffin to bake.
It may take about 50 minutes. But it’s better to check it. To do this, take a toothpick and, when the time comes, stick it in the cupcake, and then pull it out. If pieces of dough remain on the toothpick and it’s wet itself, cooking should be continued. A clean, dry toothpick comes out of the finished pumpkin muffin.
The pumpkin muffin needs to be cooled before serving, for this, remove it from the mold and place on the wire rack. When the baking is at room temperature, you can try.
Step 4: serve the pumpkin muffin.
Serve the finished pumpkin cupcake with tea, cocoa or coffee. And nothing else is needed, you can, of course, decorate it with powdered sugar, for example, but for me the cupcake turns out to be beautiful and sweet, and so, without everything.
Enjoy your meal!
- If you have ready pumpkin puree, then for the preparation of this cupcake it will need only 250 grams.
- Well pumpkin muffin goes well with citrus fudge. To make it, mix a couple of tablespoons of freshly squeezed orange juice and a lot of powdered sugar.
- Instead of nuts, you can use seeds, candied fruits or steamed raisins.