PUMPKIN CAKE. POPULAR RECIPES WITH PHOTOS

Pumpkin is known and loved by many. Pumpkin soups, casseroles, cereals, pancakes and pancakes - all the dishes and not to list. We offer you some wonderful baking recipes with pumpkin, namely pumpkin muffins.

Useful properties of pumpkin

It is known that Indians from South America began to grow pumpkin about 5 thousand years ago, and in the XVI century it was brought into the territory of the Russian Empire. The composition of pumpkin includes such vitamins and minerals: A, PP, B1, B2, B5, B6, B9, C, T, K, E, potassium, calcium, phosphorus, copper, chlorine, magnesium, sulfur, sodium and others. Its caloric content is slightly more than 20 kcal per 100 g of product, it is rich in fiber.

Did you know? In October 2016, a Belgian farmer raised pumpkins weighing 1,190 kg.

Pumpkin cleanses the body, it is useful for cardiovascular diseases, kidney disease, tuberculosis, constipation, obesity, for the prevention of caries, improving skin elasticity, improving potency in men. Pumpkin seeds are used for cleaning worms, blackheads, dandruff.

Learn how to dry, freeze and save pumpkin in winter.

Pumpkin Muffin Recipe

Try the original recipe for unsweetened pumpkin cake - a light, sharp, with an appetizing crust. For this you will need:

0.5 kg of pumpkin;
1 tablespoon of salt;
140 ml of warm water;
25 grams of sugar;
7 g dry yeast;
425 g of flour + for sprinkling the form;
3 tablespoons rye flour;
3 tablespoons of refined sunflower oil + 1 tablespoon to lubricate the form;
4 cloves of garlic;
1 chili;
35 grams of dried cranberries;
25 g peeled pumpkin seeds.

First you need to make fragrant oil. Pour the vegetable oil into the heated frying pan, crush the garlic with a knife, peel and send it to the frying pan. Chop the chili peppers into circles about 0.5 cm thick together with the seeds, send them to the pan. Stir, warm slightly, remove from heat and set aside. Oil should be warm and not burn.

Sugar pour in a bowl. From the total amount of water, take 2 tablespoons, add sugar to it, stir until dissolved. Pour the yeast and transfer to a warm place for 15 minutes.

Grate pumpkin on a medium grater, add the remaining water, brew, flour, knead well. The dough should be sticky. Add salt, pour the cooled oil through a sieve and knead with hands for 10-15 minutes. As a result, the dough should be pliable and not stick to your hands. Cover the dough with a towel or cling film, put in a warm place without drafts for 1 hour. After this time, get the dough, knead it with your hands, pour the cranberries, knead well, cover again and return to the rise for 0.5 hours.

Pour vegetable oil into a cake pan and smear it with a brush or hands. Sprinkle form flour, shake off excess flour. Put the dough in the form and put it in the heat for 0.5 hours.

Heat the oven to 210 ° C, pour water into the deco and set it on the bottom of the oven so that the cake does not burn. Cupcake sprinkled with pumpkin seeds.

Important! When sending yeast dough into the oven, carefully close the door and do not open it for the first 0.5 hours, otherwise the dough may fall off.

Bake the cupcake for 7 minutes, then reduce the temperature to 190 ° C and bake for another 20-25 minutes. Readiness to check with a match or wooden skewer. Remove the finished cupcake from the oven and leave to cool in the form for 10 minutes, then carefully remove it from the mold and leave for 2 hours. Cooled cake cut into slices and serve.

Pumpkin Chocolate Muffin

Very tasty pumpkin combined with chocolate. We offer you a recipe for a delicious pumpkin cake with chocolate, for the preparation of which prepare the products:

Dough:

3 tablespoons of raisins;
5 tablespoons of butter (beforehand get out of the refrigerator);
3 tablespoons of sugar;
3 eggs;
300 g pumpkin;
a pinch of salt;
6 tablespoons of flour;
20 g of baking powder;
pinch of ground cinnamon;
a pinch of nutmeg;
pinch of vanilla sugar;
50 g of dark chocolate without additives;
some peeled and roasted pumpkin seeds for decoration.

2. Fudge:

80 g of powdered sugar;
50 ml of pumpkin juice;
50 ml of milk;
¼ packs of butter.

Raisin pour hot water (but not boiling water, so that the berries do not crawl) and leave to swell. Grate pumpkin on medium-sized grater, sprinkle with salt, leave for 5 minutes. and squeeze the juice into a separate bowl (do not pour it, you will make a cake dough from it). Chocolate crumble. Sift flour, mix with baking powder, vanilla sugar, nutmeg and cinnamon. Rub the butter with sugar first with a whisk (so that it does not fly around the kitchen), then beat with a mixer for 3 minutes, until it brightens.

Add eggs one at a time, beating well at low speed each time. After the last egg has been injected, increase the speed of the mixer and beat for about 4 minutes. Add pumpkin puree, mix slightly with a mixer. Pour out chocolate, add dry ingredients, mix well until smooth. Raise the raisins on a sieve, let drain water, put on a paper towel, dry.

Important! To make the raisins in the dough evenly distributed and not move to the bottom in the baking process, sprinkle it with flour and shake off the excess flour..

Put the raisins in the dough, mix well. Heat oven to 170 ° C. Cover the cake pan with baking paper so that its edges hang down a bit, so it will be easier to remove the cupcake later. Beat dough with a mixer for about 20 seconds, put it into shape and smooth out. The correct dough should be thick, like homemade sour cream, but at the same time fall from an overturned spoon. The form must be filled with dough no more than 2/3.

Bake 40 minutes, check the readiness with a match or a wooden toothpick. For fondant, sift icing sugar, put all the ingredients in a saucepan or thick bottom saucepan. Boil the fudge on low heat, stirring constantly, until the honey is thick. Allow to cool for 5 minutes, pour over fudge and sprinkle with pumpkin seeds.

Pumpkin Muffins

For the preparation of soft and fragrant pumpkin muffins with nuts you will need the following ingredients:

1 cup (200 g) of wheat flour;
1 teaspoon baking powder;
3 tablespoons whole wheat flour;
¼ teaspoon of soda;
1 teaspoon lemon juice;
salt on the tip of a knife;
ground coriander on the tip of a knife;
ground cinnamon on the tip of a knife;
ground cardamom at the tip of the knife;
ground nutmeg on the tip of a knife;
ground bhuryan on the tip of a knife;
ground carnation on the tip of a knife;
ground allspice on the tip of a knife;
1 egg;
3 tablespoons of sugar;
100 g pumpkin, grated on a medium grater;
2.5 tablespoons of refined vegetable oil;
2 tablespoons cream 10% fat (can be replaced with milk);
40 g pecan nuts (can be replaced with any other nuts);
40 g of dried cranberries (can be replaced with raisins or other dried berries);
some peeled pumpkin seeds for decoration;
vegetable oil for lubrication forms.

Read also how to plant a pumpkin, and how to deal with its diseases and pests.

Preheat oven to 200 ° C. Grease for small cupcakes grease or cover with paper cup cups. Mix all the dry ingredients (sifted flour, baking powder, salt, coriander, cardamom, nutmeg, star anise, cloves, allspice). Soda to extinguish lemon juice. Finely chop the nuts.

If the pumpkin is juicy, the juice should be pressed. Beat egg with sugar in a lush foam. Continuing to beat, add vegetable oil, pumpkin, cream (or milk), hydrated soda. Add dry ingredients, mix gently with a spoon, pour cranberries and nuts, mix thoroughly.

Did you know? With 1 walnut tree age of 100 years, you can collect 300 kg of crop.

Put dough into molds, filling them no more than 2/3. Sprinkle with seeds. Bake for 20-25 minutes, readiness to check with a wooden stick. Remove the muffins from the oven, leave for 5-10 minutes, then carefully remove them from the molds and put them on the grid for further cooling. Serve warm with tea or coffee.

Prepare pumpkin honey, and find out how useful the pumpkin is.

Pumpkin-Orange Muffin

To bake a delicate and juicy pumpkin-orange muffin, you will need the following ingredients:

Dough:

250 g of flour;
20 g of baking powder;
salt on the tip of a knife;
vanillin on the tip of a knife;
1 teaspoon ground cinnamon;
4 large eggs;
200 g of sugar;
200 g pumpkin grate a medium grater;
orange peel 1 (or a handful of candied orange);
210 ml of refined sunflower oil + 1 tablespoon to lubricate the form.

2. Fudge:

1 teaspoon cornstarch;
100 ml of freshly squeezed orange juice;
2 tablespoons of sugar;
¼ packs of butter.

Heat the oven to 200 ° C, smear a round baking cupcake with a hole in the middle with sunflower oil. Sift flour in a bowl, pour baking powder, salt, vanillin, cinnamon. In a separate bowl, beat the eggs in a lush foam and, without turning off the mixer, gradually add sugar. Beat until the eggs are white.

Reduce the speed of the mixer, add pumpkin and sunflower oil. Turn off the mixer. Pour the dry ingredients and mix well with a spoon from top to bottom, then beat with a mixer. Pour the dough into the form, filling no more than 2/3. Bake 45 minutes, readiness to check with a toothpick. Leave to cool for 10 minutes. in the form, then put on a plate and pour over the fudge.

Important! The baking time of muffins may vary for different ovens, so before you take out the baking, be sure to check the readiness.

To make fondant, pour starch into a bowl, pour in some orange juice (so that the mass is liquid) and mix thoroughly. The remaining juice is mixed with butter and sugar in a saucepan or thick-bottomed saucepan, put on the fire and heated with stirring, but do not boil. Pour the liquid in a thin stream into the starch and juice, mixing well. Pour the mass back into the saucepan and cook until honey density.

These recipes - not all that can be cooked from a pumpkin. If you love her, then surely appreciate the ideas proposed. If, until now, this vegetable was not to your taste - try it in muffins and, perhaps, you will change your mind.