Pumpkin muffins. Recipe: Pumpkin Cake - Eggless Recipe

I thought that my pumpkin season was over, when suddenly my mother-in-law gave me a couple more small pumpkins. And I decided to use them for baking. The first victim of my experiments was half a pumpkin, from which I made cool eggless cupcakes. Personally, they seemed a little rubbery to me, but my husband said they were very tasty... and my two-year-old daughter silently stole the entire plate and quietly finished everything that was left on there. So I still recommend it)) Another cool thing is that the muffins turn out to be somewhat similar in structure to a sponge: when pressed, it immediately takes on its previous shape.
First we need to make the pumpkin soft. To do this, you can simply put it in the microwave - I know many people do this. But since I was preparing the muffins primarily for the child, I wanted them to have at least some vitamins left in them. That's why I cooked pumpkin. Of course better pumpkin cut into small pieces, this will reduce the cooking time.

When the pumpkin has become soft, turn off the gas, drain the water and mash the pulp with a masher. I was in no hurry with this point, because I still mixed the ingredients in the food processor.

Muffins with pumpkin filling are a fairly well-known recipe. By using tender pulp, they achieve a more voluminous taste of baked goods, while by correctly balancing the amount of sugar, they get sweet and relatively low-calorie muffins. This sweetness is good with hot tea and is highly recommended for improving your general condition. digestive system.

Pumpkin muffins - general cooking principles

The dough for these muffins is made with pumpkin puree. It is prepared from raw or softened dense pumpkin pulp during cooking. For grinding raw vegetable use a fine grater or blender. The boiled pumpkin is ground through a metal sieve or pureed in a blender.

The consistency of the pumpkin muffin dough is semi-liquid. It is necessary to put eggs, flour, ripper and vegetable fats. The classic recipe involves the use olive oil. Sunflower is also used instead, but only of very high quality. The taste of baked products depends on this.

When kneading the dough, it is advisable to observe general rules its preparations. First, mix the bulk components separately and the liquid components in another container. Then the bulk mixture is introduced into the liquid base and, achieving homogeneity, mixed with a spoon. Do not beat or knead for a long time, otherwise the structure of the baked product will be disrupted.

For baking, use small silicone or metal molds. Silicone containers do not need to be preliminary preparation. A thin layer must be applied to the bottom and walls of metal molds. vegetable oil. Often muffins are baked in special paper cups, which are greased with oil and placed in special stands.

Time and temperature regime baking depends on the recipe. On average, products are prepared from 15 minutes to half an hour. The readiness of the muffins is checked, as in the case of sponge cakes, piercing with a thin wooden stick in the highest place. It shouldn't stick after this.

Muffins, unlike cupcakes, turn out spongy and airy, less calorie and light.

Easy Pumpkin Butternut Muffins Recipe

Ingredients:

Wheat flour – 300 gr.;

400 gr. pulp of ripe juicy pumpkin;

250 gr. sugar;

Factory ripper for preparing dough - 2 tsp;

Four eggs;

Three walnuts;

A teaspoon of cinnamon powder;

A glass of high-quality vegetable or olive oil;

A small handful of peeled pumpkin seeds.

Cooking method:

1. Wash medium-sized vegetables well under warm water with a brush. Remove the stalk and seeds with fibers, cut into slices. Then cut off the skin from each piece, leaving only the bright flesh. Be sure to cut off the green layer, it has no taste.

2. Cut the separated pulp into large cubes and puree with a blender. Add sugar, a small pinch fine salt, eggs and, stirring with a spoon, bring until smooth.

3. Peel the nuts from their shells. Finely chop the kernels and lightly fry the nut crumbs in a dry frying pan.

4. Pour cinnamon and baking powder into a bowl with flour and sift it twice on a sieve.

5. Pour the flour mixture into the pumpkin mixture, add the fried nut crumbs, and stir. Pour in vegetable oil and use a blender to knead the dough.

6. Fill the molds greased with butter 3/4 full with the prepared pumpkin dough and place in the oven for 25 minutes. About five minutes before cooking, sprinkle with peeled seeds.

Pumpkin Cheese Snack Muffins

Ingredients:

Pumpkin pulp – 350 gr.;

Three spoons of 20% sour cream;

One egg;

150 gr. any cheese durum;

250 gr. flour, preferably premium quality;

Fine salt – 0.5 tsp;

One and a half teaspoons of ripper;

A couple of tablespoons of vegetable oil.

Cooking method:

1. Free the vegetable from seeds, loose pulp and peel. Grind the hard pulp on a fine grater and mix with raw egg.

2. Add sour cream, fine cheese crumbs, salt according to the recipe and mix well again.

3. Pour in the double-sifted flour, add the ripper to it, and stir. Do not knead for a long time, as soon as the mass becomes sufficiently homogeneous, immediately place it in molds greased with vegetable oil and place in hot oven.

4. Bake snack muffins for no more than half an hour at 180 degrees.

Classic pumpkin muffins recipe

Ingredients:

Ripe pumpkin pulp – 300 g;

Large spoon of sugar;

Ripper – 2 tsp;

One and a half glasses of wheat flour;

Two tablespoons of vegetable, highly refined oil;

For decoration - pumpkin seeds(cleaned).

Cooking method:

1. Cut the pumpkin into pieces of any size and boil in low boiling water for 10 minutes. Collect in a colander, cool and puree with a blender. You can grind the softened pulp on a sieve.

2. Add salt to the prepared puree and add sugar. Add the flour sifted together with the ripper, pour in the vegetable oil and stir thoroughly so that there are no lumps.

3. Grease the prepared dry molds generously with butter and fill halfway with dough.

4. Decorate the surface with finely chopped pumpkin seeds and bake in a preheated oven for 25 minutes at 200 degrees.

5. Ready baked goods Cool slightly, remove from molds and serve.

Curd pumpkin muffins with nuts and raisins

Ingredients:

Low-fat elastic cottage cheese – 400 gr.;

Eggs – 2 pcs.;

400 gr. dense juicy pumpkin pulp, without peel;

50 gr. sugar;

60 gr. oat flakes "Hercules";

Light raisins – 60 grams;

100 gr. low-fat kefir;

Peanut or walnuts– 50 gr.;

A quarter spoon of soda;

Powdered cinnamon – 1.5 tsp.

Cooking method:

1. Finely grate the pumpkin pulp, cereals grind into flour.

2. Place cottage cheese into the pumpkin mixture, pour in the eggs, add oatmeal and sugar, stir until smooth with a mixer.

3. Separately, add soda to kefir and shake slightly, let stand for a quarter of an hour, then pour into a bowl with the mixed ingredients, add cinnamon, raisins scalded with boiling water and stir.

4. Distribute the resulting dough into greased molds, filling them only 2/3 of the volume, and place on a baking sheet. To ensure that the products are baked evenly, do not place the molds close, there should be a small distance between them.

5. Decorate the surface with nuts and place the baking sheet for 40 minutes in the middle level of the oven preheated to 180 degrees.

Pumpkin muffins with chocolate filling

Ingredients:

Three eggs;

A teaspoon of finely ground cinnamon;

100 gr. dark sugar;

Liquid honey– 4 tbsp. l.;

300 gr. white baking flour;

100 ml unfragrant sunflower oil;

A small bag of ready-made baking powder;

120 ml kefir, medium fat;

One and a half glasses of pumpkin puree (300 grams of pulp);

Large tile dark or milk chocolate.

Cooking method:

1. Mix sifted flour with cinnamon and baking powder. Add sugar and stir again.

2. Pour the pumpkin pulp cut into cubes cold water and cook at a low simmer until soft. Strain the broth, dry the pumpkin well, place it on a sieve, and then grind it into a puree. Measure out one and a half cups and place in a large bowl.

3. Pour kefir and butter into the pumpkin puree, add honey and eggs, stir.

4. Add the flour combined with the bulk ingredients and, quickly stirring with a spoon, prepare a thin dough.

5. Apply a thin layer of oil to the bottom and walls of the molds and place a spoon in each pumpkin dough, then a small square of chocolate and again a spoonful of dough.

6. Place the molds on a baking sheet and place in a hot (about 200 degrees) oven for a quarter of an hour.

7. It is advisable to serve these muffins hot, before the chocolate filling hardens.

Fragrant pumpkin muffins with delicate lemon cream

Ingredients:

High-quality wheat flour – 350 gr.;

300 gr. peeled pumpkin and seeds;

A teaspoon of cinnamon powder;

A tablespoon of sugar;

Refined oil – 175 ml;

Large lemon;

Two spoons of 20% sour cream;

100 gr. powdered sugar.

Cooking method:

1. Pumpkin pulp cut into cubes and blend with a blender along with the eggs until it becomes a paste.

2. Measure out the flour, combine it with cinnamon and baking powder, and re-sow. Add sugar and a pinch of fine salt, stir and add vegetable mixture.

3. Without beating, stirring vigorously with a spoon, knead a homogeneous dough and fill the prepared forms with it. Place them on a baking sheet, place in the oven and bake for about 25 minutes, maintaining the temperature at 180 degrees.

4. While the muffins are baking, prepare the cream. Scald the lemon with boiling water, wipe dry with a towel, finely grate the zest, and squeeze out the juice.

5. Take a teaspoon of freshly squeezed juice and mix it with a teaspoon of zest, add powdered sugar, stir.

6. Carefully remove the slightly cooled pastry from the molds and pour over the prepared mixture after it has cooled completely. lemon cream.

Pumpkin muffins - cooking tricks and useful tips

Pumpkin muffins can be made not only from fresh, but also from frozen vegetables. The product should be given time to thaw thoroughly and all liquid should be drained before grinding.

To ensure that the products have a convex, rounded top, do not grease the walls of the mold with oil; it reduces the rise of the dough during baking.

After cooling, the surface of dessert pumpkin muffins can be decorated with cream or powdered sugar. Baking with chocolate filling– pour melted chocolate over it. Any decoration must be applied only to well-cooled items, otherwise the “beauty” will not stick.

Hulled pumpkin seeds can be an excellent garnish for pumpkin muffins. They are carefully laid out on the surface of the dough already laid out in forms.

An eggless pumpkin muffin can be a great addition to tea. A simple set of products, which, of course, does not contain eggs, about an hour of time - and you can enjoy a delicious cupcake. The dough turns out quite dense, but at the same time a little moist due to the pumpkin puree.

You can also make it from pumpkin. And it's perfect for breakfast

Eggless Pumpkin Cake

• Preparation: 30 min.
• Preparation: 40 min.
• Ready time: 1 hour 10 minutes

An eggless pumpkin muffin can be a great addition to tea. ...

Ingredients

• 300 g.
• 100 g.
• 100 ml.
• 1 tbsp.
• 10 g.
• 60
• 2 tbsp.
• 1 tsp
• 1 tsp (green)
• 1/2 tbsp.

Cooking instructions

1. Pumpkin needs to be peeled and cut small cubes, then place on a baking sheet greased with ghee ( melted butter), and bake in the oven at 180 degrees for about 15 minutes (until the pumpkin becomes soft). You can also simply boil the pumpkin.
2. When the pumpkin has softened, you need to cool it a little, and then mix it with milk and sugar and turn it into a puree.
3. Add baking powder, finely chopped butter to the flour and chop the butter and flour until a homogeneous consistency is obtained. Then add ground green cardamom, cinnamon, you can add a little more raisins and mix.
4. Add pumpkin puree to the flour and knead the dough (it will not be thick).
5. Grease a baking pan with ghee and place the dough. Bake at 200 degrees for 40 minutes (check the final readiness of the cake with a toothpick).

From aromatic ripe pumpkin you can prepare not only soup or vegetable stew, but also tender pumpkin muffins that look like little suns. The baked goods turn out so tasty and appetizing that it is impossible to tear yourself away from it. Pumpkin puree gives the muffins a beautiful golden color and spicy taste. This recipe is not only simple and budget-friendly, but also lean. It will be a real salvation if you want something sweet, but there is a minimum of food in the refrigerator.

Ingredients:

wheat flour premium 1.5 glasses with a volume of 250 ml

granulated sugar 100 g

purified vegetable oil 80 ml

baking powder 1 tsp.

vanilla pinch

pumpkin 200 g

filtered water 100 ml

Number of servings: 4 Cooking time: 50 minutes

Recipe

Step 1: Peel, cook and puree the pumpkin

Carefully peel the ripe pumpkin. The best pumpkin variety is Butternut (also sometimes called nutmeg) or Kabocha, which has a sweet taste. aromatic pulp. Remove the core with seeds. Cut the pumpkin into medium-sized triangular pieces, as required by the recipe.



Transfer the chopped pumpkin to a small saucepan. Fill the pumpkin with cold water and place it on medium heat. Boil the pumpkin until soft. I cooked the pumpkin for 15 minutes after boiling. You may need a little more or a little less cooking time. It depends on the type of pumpkin and how coarsely you grind it.



WITH finished pumpkin carefully salt it all hot water. Using an immersion blender, puree the pumpkin pieces. If you don't have a blender, you can use a masher to make puree. To prepare the puree, the pumpkin can also be baked in the oven until cooked, and then chopped until smooth.



Cool the finished pumpkin puree until room temperature. By the way, this pumpkin puree can be served as independent dish, adding sugar or liquid honey, a piece butter and a pinch of vanillin.

Step 2: Sift wheat flour and baking powder for dough

While the pumpkin puree cools, prepare the dry ingredients for the dough. Sift premium flour into a deep, dry bowl. This process will allow the pumpkin muffins to rise well. Then sift through the baking powder. It will make baked goods more airy and tender. To make the baked goods more flavorful, add vanillin to the mixture. You can use it instead vanilla sugar or extract (it is better to mix it with pumpkin puree). Thoroughly mix the wheat flour with baking powder and vanilla.



Step 3: Mix granulated sugar with purified water and sunflower oil

In a separate bowl, mix purified water with sunflower oil. Please note that the oil should not have a characteristic odor.



Add fine sugar to a container with water and oil. Mix the mixture thoroughly until the sugar dissolves. For this recipe I used water and oil at room temperature. There is no need to specially heat the liquids to prevent the dough from overcooking.

Step 4: Mix dry ingredients with water refined oil and sugar

Pour the resulting liquid mixture into a bowl with sifted flour and baking powder.



Using a silicone spatula, stir the ingredients a little to combine. According to the recipe, we will not stir the mixture until completely homogeneous.



Step 5: Add pumpkin puree to the dough

Lastly, add the cooled pumpkin puree into the resulting mixture.



Stir the pumpkin muffin batter until smooth.



At this stage, you can add chocolate drops, almonds, hazelnuts, chopped walnuts, multi-colored candied fruits, pre-steamed and dried dried apricots or raisins to the dough. They will make baked goods even tastier and more original.

Let the dough rest for 10-15 minutes. At this time, turn on the oven at 180 degrees.

Step 6: Pour the dough into molds

Prepare a baking pan for muffins with pumpkin puree. The recipe requires portions Silicone forms or a special metal mold. If silicone molds do not need to be lubricated with anything, then it is better to line metal molds with special paper baskets for muffins and cupcakes.

Pour the dough into the molds, filling them about two-thirds, as the dough will rise a little during cooking.



Step 7: Bake Pumpkin Muffins

Place the muffin pan in the preheated oven. We will bake the muffins on the middle rack of the oven for about 20 minutes. Cooking times may vary depending on the size of the items and oven features.



Remove the finished muffins from the mold and place on a wire rack until the baked goods cool completely.

Step 8: Feed

If desired, cooled products can be decorated by watering them chocolate icing or various toppings. You can also use walnuts or hazelnuts for decoration. fresh berries and powdered sugar. We will serve fragrant muffins with pumpkin puree with hot green tea or black coffee.



Bon appetit!