Pumpkin muffin made in a slow cooker is delicious. Pumpkin pie in a slow cooker

Pumpkin muffin is a delicious, healthy and satisfying treat. Fragrant pastries can be easily prepared at home in a slow cooker, spending a minimum of time.

This cake recipe has an incredibly delicate taste and aroma. The dessert is suitable for family evening gatherings with a cup of tea.

Ingredients:

• pumpkin – 700 g (instead of pumpkin, you can use pumpkin puree, in which case you will need 250 g);
• low-percentage kefir – 1 glass;
• granulated sugar – 1 cup;
• flour – 500 gr.;
• eggs – 2 pcs.;
• baking powder – 1 tsp. with a slide;
• butter - a small piece for greasing the bowl.

Preparation:

1. Remove the kefir from the refrigerator and let it reach room temperature.
2. Wash the pumpkin, peel it, remove the seeds, cut it into cubes measuring approximately 2 by 2 cm.
3. Pour 250 ml of clean cold water into a saucepan, add pumpkin pieces, cover with a lid and cook for 20 minutes over low heat. You can remove from the heat as soon as the pumpkin is completely cooked. You need to stir occasionally.
4. When the pumpkin is ready, transfer it to a colander and wait until the liquid is completely drained.
5. Place the pumpkin in a container and use a blender to puree it into a homogeneous puree.
6. In a separate container, combine sugar and eggs, beat well with a blender until smooth, about 5-7 minutes.
7. Add pumpkin and kefir to the eggs. Beat.
8. Mix baking powder and flour, pour into eggs in small portions, while stirring or beating so that no lumps appear. The dough should become as thick as high-percentage sour cream.
9. Grease the bowl generously with butter; instead of butter, you can use vegetable oil, but odorless.
10. Pour the dough evenly into the bowl, if necessary, level it with a spatula.
11. Bake with the roof closed on the “Baking” setting for 1 hour.
12. After the signal that cooking is complete, set the “Warming” mode for 15 minutes.
13. After time has passed, remove the cake from the bowl using the steamer.
14. For aesthetics, when serving, sprinkle the cupcake with powdered sugar and decorate with fresh berries.

Pumpkin cake in a slow cooker with kefir

A quick, quick recipe, easy to prepare and bakes well.

Ingredients:

• kefir – 1 glass;
• granulated sugar – 1 cup;
• eggs – 2 pcs.;
• flour – 500 gr.;
• pumpkin – 300 gr. (you can use puree instead of fresh);
• baking soda – 1 tsp. without slide;
• lemon juice – 1 tbsp;
• vegetable oil – 1 tsp;
• orange zest – 1 tbsp;
• ground cinnamon - half tsp.

Preparation:

1. Wash the pumpkin, peel it, cut it into small pieces.
2. Place the pumpkin pieces in a saucepan, add water and cook for about 20 minutes until fully cooked.
3. When the vegetable is ready, drain the water, place the pieces without liquid into a brander, sprinkle with granulated sugar and zest and beat until smooth.
4. Pour kefir into a separate container. It must be at room temperature, take care of this in advance.
5. Add the prepared pumpkin mixture, lemon juice, cinnamon and eggs to the bowl with kefir. Mix everything well.
6. Add baking soda to the flour, winnow, then gradually add to the liquid mixture.
7. Mix with a spoon or blend with a blender, the main thing is that there are no lumps.
8. Generously grease the multicooker bowl with oil. Distribute the resulting dough over the surface of the bowl, if necessary, level it with a spatula.
9. Close the lid and set the “Baking” program for an hour and 15 minutes.
10. After the beep, pierce the cake with a toothpick to check if it is ready.
11. Once the cake is cooked, carefully remove it from the bowl using the steam insert.
12. We are waiting for it to cool completely. Can be served.

Pumpkin cake according to this recipe will be very airy, not too sweet, aromatic and, of course, delicious!

Pumpkin muffin with cinnamon in a slow cooker

You will get a fluffy and fragrant cupcake by following this recipe. You can serve the dish immediately after cooking or cut the cake in half and soak it with delicious homemade cream.

Ingredients:

• coarsely grated pumpkin - 1.5 cups;
• granulated sugar - 2 cups;
• vegetable oil - 1/3 cup;
• flour – 2.5 cups;
• eggs – 2 pcs;
• 1.5 tsp. baking powder without a slide;
• half tsp salt;
• 1 tsp ground cinnamon;
• half tsp ground ginger;
• a pinch of nutmeg.

Preparation:

1. Beat granulated sugar and eggs in a separate container, you should get a white homogeneous mass.
2. Add grated pumpkin to the eggs and mix.
3. Add odorless vegetable oil.
4. Mix flour with baking powder and salt, mix. Then carefully add it to the egg mixture. Mix carefully, making sure no lumps form.
5. Add spices to the dough.
6. Grease the multicooker bowl generously with oil, spread the dough evenly, and if necessary, level it with a spatula.
7. Set the “Baking” mode for 1 hour.
8. After the signal about readiness, check the cake with a toothpick for readiness.
9. After cooking, wait for the baked goods to cool completely, then remove the cake using a steamer.
10. You can decorate the dessert with powdered sugar or glaze before serving.

Easy pumpkin muffin in a slow cooker

Ingredients:

• granulated sugar – 1.5 cups;
• eggs – 3 pcs.;
• pumpkin – 400 gr;
• flour – 1.5 cups;
• baking powder – 1 tsp. without slide;
• refined vegetable oil – 6 tbsp;
• a pinch of salt.

Preparation:

1. Beat the eggs with a blender in a separate container until fluffy foam is obtained.
2. Add sugar and salt, beat again until smooth.
3. Mix flour with baking powder and sift. Slowly add flour to the eggs, mix thoroughly, there should be no lumps.
4. Wash the pumpkin, peel it, grate it on a coarse grater, and give the juice.
5. Add the squeezed pumpkin pulp to the dough and stir.
6. Generously grease the multicooker bowl with oil. Spread the dough evenly, if necessary, even it out with a spatula.
7. Close the lid and set the “Baking” mode for 1 hour.
8. After the readiness signal, check the degree of baking with a toothpick.
9. We wait for the cake to cool completely, after which we take it out with a steamer.
10. Before serving, dust the cake with powdered sugar or icing. It is also good to pour melted white or milk chocolate over the baked goods.

Pumpkin muffin with cranberries in a slow cooker

Ingredients:

• pumpkin – 400 gr;
• granulated sugar – 1.5 cups;
• flour – 1.5 cups;
• eggs – 3 pcs.;
• vegetable oil – 6 tbsp;
• baking powder – 1 tsp. without slide;
• a pinch of salt;

For decoration:

• cranberry;
• vanilla sugar;
• powdered sugar.

Preparation:

1. Beat the eggs with a blender in a separate container until fluffy foam forms.
2. Add sugar and salt, beat again.
3. Combine flour with baking powder.
4. Gradually add flour to the eggs, knead thoroughly so that no lumps form.
5. Add butter to the dough and blend with a blender.
6. Wash the pumpkin, peel it, grate it finely.
7. Combine pumpkin with dough and mix.
8. Generously grease the multicooker bowl with oil, distribute the dough evenly, if necessary, spread with a spatula.
9. Close the lid of the unit and set the “Baking” mode for 1 hour.
10. After the readiness signal, check the degree of baking with a toothpick.
11. Place the baked goods on a plate using the steamer.
12. Arrange the cranberries beautifully on the cupcake.
13. Combine the powder with vanilla sugar, mix and sprinkle on the baked goods.

Pumpkin cake with condensed milk in a slow cooker

Delicate pastries with pumpkin filling combined with crumbly dough will definitely surprise your guests and household members.

Ingredients for the dough:

• flour – 1.5 cups;
• cold water – 5 tbsp;
• butter – 200 g;
• a pinch of salt.

Filling ingredients:

• pumpkin – 1 kg. (or ready-made puree – 500 g);
• granulated sugar – 50 gr.;
• eggs – 2 pcs;
• condensed milk - half a jar;
• ground cinnamon - half a tsp;
• salt - half a tsp;
• ground dry ginger - a quarter tsp;
• ground nutmeg - a quarter tsp;
• lemon juice - half tsp.

Preparation:

1. Break the butter into small pieces and place in a separate deep container.
2. Add salt and flour.
3. Using your hands, grind the ingredients until crumbly.
4. Pour water into the dough and immediately knead into an elastic dough.
5. Cover the multicooker bowl with baking paper so that the edges remain. This will make it easy to remove the cake.
6. Place the dough in the bowl and carefully and evenly distribute it along the bottom, forming sides of about 3 cm.
7. Pierce the dough all over the surface with a fork.
8. Place the bowl with the dough in the refrigerator.
9. Now let's start preparing the puree, if you are using fresh pumpkin.
10. Wash the pumpkin, peel it, cut it into pieces 2 by 2 cm.
11. Place the vegetable in a saucepan, add water and cook for 20 minutes until the product is soft.
12. When the pumpkin is cooked, drain the water.
13. Blend the boiled pumpkin in a blender until smooth. Cool completely.
14. In a separate container, mix eggs, puree, sugar, condensed milk, lemon juice and spices. Stir until smooth.
15. Take out the bowl with the dough and pour the prepared filling into the middle of the dough. It is important to ensure that it does not spill over the sides.
16. Load the bowl into the multicooker. Set the “Baking” program for 1 hour.
17. After time has passed, check the readiness of the filling with your finger. It should be dense and moist.
18. Let the cake cool and remove it from the bowl using the parchment.
19. Place on a plate.
20. This dessert is best garnished with finely chopped mint.

Kefir-based pumpkin cake in a slow cooker

A simple recipe does not require much effort from the housewife.

Ingredients:

• pumpkin – 250 gr;
• granulated sugar – 1 cup;
• kefir – 1 glass:
• flour – 2.5 cups;
• baking soda – 1 tsp;
• vinegar – 1 tbsp;
• eggs – 2 pcs;
• ground cinnamon – 1 tsp.

Preparation:

1. Wash the pumpkin, peel it, cut it into pieces 2 by 2 cm.
2. Place the pumpkin in a brander and break into very small pieces.
3. Gradually introduce sugar. Interrupt. The pumpkin will become like a liquid puree.
4. In a separate container, mix eggs, kefir, pumpkin, soda slaked with vinegar, and cinnamon. Mix everything thoroughly so that no lumps form.
5. Instead of soda and vinegar, you can use lemon juice in the amount of 1 tbsp.
6. Add flour little by little to the mixture. Mix. The dough should acquire the thickness of sour cream.
7. Pour the batter evenly into the bottom of the bowl.
8. We set the “Baking” mode for 1.5-2 hours, depending on the power of the unit.
9. Check the readiness of the cake with a toothpick.
10. Once the cake is ready, wait until it cools before removing.

Pumpkin muffin with curd cream in a slow cooker

Ingredients:

• softened butter – 100 g;
• granulated sugar – 1.5 cups;
• eggs – 2 pcs;
• pumpkin puree – 1 cup;
• vanilla sugar – 2 sachets;
• flour – 2 cups;
• baking powder – 0.5 tsp;
• baking soda – 1 tsp;
• salt - half a tsp;
• ground cinnamon - half a tsp;
• ground dry ginger - half a tsp;
• ground cloves - a pinch;
• kefir - half a glass.

For the curd cream:

• high-fat cottage cheese – 250 g;
• softened butter – 50 g;
• buckwheat honey – 2 tbsp;
• powdered sugar – 350 gr.

Preparation:

1. Grease the multicooker bowl generously with oil.
2. Line the bottom of the bowl with parchment. The parchment also needs to be greased with oil.
3. Beat the butter and sugar with an immersion blender until fluffy.
4. Add eggs, beat well.
5. Add pumpkin puree and vanilla sugar, beat until smooth.
6. In a separate container, mix flour, baking powder, salt, soda and spices.
7. Add the flour mixture and kefir to the pumpkin mixture. Mix.
8. Pour half of the resulting dough into the bowl. Cook on the “Baking” program for about 30 minutes. Check doneness with a toothpick.
9. Wait until the cake has cooled a little and take it out.
10. Do the same steps with the second part of the test.
11. Cool the shortcakes.
12. Let's start preparing the curd cream.
13. In a deep bowl, beat the cottage cheese and butter with a blender until smooth.
14. Add honey and powder to the mixture, beat again to a creamy consistency.
15. Place one shortbread on a plate and cover it liberally with curd cream.
16. Place the second cake layer on top of the first one and cover the top with cream as well.
17. Lubricate the resulting structure with cream on the sides.
18. The cupcake is ready, all that remains is to decorate it to your taste. You can use chopped nuts, for example, fresh berries or mint.
19. Place the finished cake in the refrigerator to steep and soak.

Pumpkin cake with semolina in a slow cooker

Ingredients:

• pumpkin puree – 300 g;
• semolina – 250 gr;
• kefir - 150 ml;
• granulated sugar – 100 g;
• eggs – 2 pcs;
• flour – 4 tbsp;
• ground cinnamon - half a tsp;
• baking soda - half a tsp;
• vinegar – 1 tsp;
• refined vegetable oil – 50 ml;
• oil for greasing the bowl.

Preparation:

1. In a deep container, mix kefir with semolina and vegetable oil.
2. Wash the pumpkin, peel it, cut it into small cubes. Place the vegetable in a saucepan, add water and cook until tender, about 20 minutes.
3. In a separate dish, mix kefir with semolina.
4. When the pumpkin is ready, drain the water and puree it with a blender.
5. In another container, beat the granulated sugar and eggs with a blender. Pour into pumpkin.
6. Add cinnamon and blend again.
7. We wait 30 minutes, during which time the semolina will swell well.
8. After a while, add soda and flour slaked with vinegar. Mix thoroughly so that there are no lumps.
9. Grease the multicooker bowl generously with oil and pour out the resulting dough.
10. Close the multicooker and set the “Baking” program for 1 hour.
11. When the ready signal sounds, use a toothpick to check the degree of baking of the baked goods.
12. If the cake is ready, wait for it to cool a little and take it out onto a plate.
13. Before serving, you can decorate the cupcake with powdered sugar mixed with vanilla sugar. Plus, fresh berries and whipped cream would look good.

Pumpkin cake with lemon glaze in a slow cooker

This recipe for a fragrant, moist, casserole-like cake will please your family and guests. Lemon glaze will add a pleasant sourness to the dish.

Ingredients:

• pumpkin – 500 gr;
• eggs – 4 pcs;
• flour – 1 glass;
• refined vegetable oil – 80 ml;
• granulated sugar - half a glass;
• baking powder – 1 tsp;
• salt - a pinch;
• ground cinnamon - a pinch.

Ingredients for glaze:

• powdered sugar – 150 g;
• juice of half a lemon.

Preparation:

1. Wash the pumpkin, peel it, grate it on a coarse grater.
2. Beat the eggs with a blender until foamy.
3. Place pumpkin over eggs. Mix.
4. Add vegetable oil, mix again.
5. In a separate deep dish, mix sugar, salt, baking powder, flour and cinnamon. Mix thoroughly.
6. Add flour mixture to pumpkin. Mix.
7. Grease the bottom of the multicooker bowl generously with oil.
8. Pour the dough evenly into the bowl.
9. Close the multicooker and set the “Baking” program for 1 hour.
10. When the ready signal sounds, check the baked goods with a toothpick.
11. When the cake is ready, let it rest a little, then take it out with a steaming container and place it on a dish.
12. In a separate bowl, mix lemon juice and powder. Stir thoroughly.
13. Drizzle frosting evenly over cake.

An easy, spiced pumpkin muffin made in the slow cooker, perfect for breakfast or snacking. I think jam would be a great addition to this cupcake, even though that's how we ate it. And on the second day I liked it much more.

Ingredients

To make pumpkin cake in a slow cooker you will need:

flour - 2 cups;
sugar - 3/4-1 glass;
vegetable oil - 2/3 cup;
chicken egg - 2 pcs.;
pumpkin puree - 280 g;
cinnamon - 1 tsp;
nutmeg - 1/4 tsp;
ginger (dry, ground) - 1/4 tsp;
soda - 0.5 tsp;
salt - 1/4 tsp.

For the glaze:
powdered sugar - 1 cup;
lemon juice - 1-2 tbsp. l.

Cooking steps

To prepare pumpkin puree, peel the pumpkin, cut it into small cubes, pour a little water into the pan, put the pumpkin in and cook until tender (until soft), if there is any water left, drain it. I pureed the cooked pumpkin in a blender. Pumpkin puree will keep in the refrigerator for about 1 week.

Add eggs into the butter mixture one at a time, whisking constantly.

Combined dry ingredients with pumpkin mixture and stirred. Pour the dough into a greased and floured multicooker bowl. I baked the pumpkin cake in the “Bake” mode for about 40-50 minutes until done.

Bon appetit!

Hello! Today I want to talk about making a delicious pumpkin muffin in a slow cooker. Very often the vegetable is added to the dough; pumpkin gives it a bright sunny shade. The vegetable should be prepared before adding to the dough.

It is better to steam the pumpkin pulp, this way there will be less liquid. If desired, you can boil the vegetable in water, and then leave the pieces without liquid for about 5 minutes in a colander. You can turn pumpkin into puree using a grater, meat grinder, blender or rolling pin. The puree must be cooled so as not to add hot mass to the dough.

Chicken eggs should be beaten with sugar until fluffy. You can add vegetable oil to the main mass; it makes the baked goods soft. Pumpkin pulp can be added and beaten with a mixer. The multicooker bowl must be lubricated with butter or vegetable oil. Homogeneous dough must be leveled with a spoon.

The pumpkin cake is baked for about an hour; you can cool it on a plate. Use a sharp knife to cut the baked goods into pieces. The pumpkin cake turns out tender and very tasty. The crust turns out golden brown and crumbly. Pumpkin does not give a special taste, it only has a positive effect on the structure of the dough and gives it a yellow tint.

Ingredients:

1. Chicken eggs – 3 pcs.
2. Sugar – 1 tbsp.
3. Pumpkin – 250 g.
4. Sunflower oil – 100 ml.
5. Wheat flour – 1 tbsp.
6. Baking powder – 1 tsp.

How to make delicious pumpkin muffin in a slow cooker

Peel the pumpkin, rinse the pulp with water and cut into small pieces. Place the pumpkin in a wire rack and pour water into a bowl. Turn on the “Steam” option for 20 minutes.

Using a mashed potato maker, grind the boiled pumpkin. You can puree the vegetable in a blender. Cool slightly.


Break the chicken eggs into a large bowl and beat. Add granulated sugar in portions and beat well.


Now pour vegetable oil into the main mixture and mix the dough until smooth.


Add pumpkin pulp into the mixture in parts. Mix with a mixer until smooth.


Sift wheat flour through a sieve. Pour flour and baking powder into the dough, mix until smooth.


Grease the bowl with sunflower oil and pour the prepared dough into it. Smooth, close the lid and select the “Bake” program for 60 minutes.


Remove the pumpkin muffin from the slow cooker, cool slightly and cut into pieces. Bon appetit!

Homemade baked goods are always tasty, healthy and appreciated by grateful tasters. The same cannot be said about store-bought pies and buns stuffed with various harmful chemical components. Moreover, baking a delicious dessert, such as a pumpkin muffin, is not at all difficult, especially if you have a wonderful assistant in your arsenal - a PHILIPS multicooker or any other multicooker model.
Pumpkin cake in a slow cooker is prepared from the most ordinary ingredients, but it turns out very tender, soft, and moist inside.
According to the recipe, the cake batter includes pumpkin puree, which is very easy to prepare yourself from fresh pumpkin. Or you can replace it with ready-made jarred puree from the store. In addition, the amount of flour required for the dough depends on the consistency of the puree. If the pumpkin mass is quite liquid, then it is better to use a little more flour so that the dough turns out like thick sour cream.

Easy

Ingredients

• Pumpkin – 750 - 800 g;
• Flour – 300 g;
• Sugar – 300 g;
• Egg – 2 pcs.;
• Vegetable oil (odorless) – 100 ml;
• Spices (cinnamon, nutmeg, cardamom);
• Baking powder – 1.5 tsp.

If desired, you can add confectionery additives to the cupcake: nuts, chopped dried apricots, prunes, orange and lemon zest, chocolate drops and almond petals.

Preparation

Remove the core and seeds from the pumpkin. Sprinkle the pulp with half a teaspoon of cinnamon and bake in the oven, setting the temperature to 180 degrees. It is easier to remove the skin from a soft, baked pumpkin and use a blender to puree the pulp.


Beat eggs with a glass of sugar into a thick white mass. Try to beat until the sugar grains dissolve as much as possible.


Pour in vegetable oil, always refined and odorless.


Add cardamom, nutmeg, and cinnamon to the egg mixture. Add a pinch of each spice.