Pumpkin Cupcake - Baking with Benefit! A selection of recipes muffins with pumpkin and raisins, candied fruits, cereals, chocolate, nuts

Pumpkin Cupcake - Baking with Benefit! A selection of recipes muffins with pumpkin and raisins, candied fruits, cereals, chocolate, nuts

Pumpkin pies become boring? Pumpkin cake - pastries with sunny color and great benefits.

It has a lot of variations. Pumpkin muffins can be supplemented with a variety of products, add magical flavors and please with family new desserts every day.

Pumpkin Muffin - General Cooking Principles

Pumpkin for cake can be used boiled, usually in the form of mashed potatoes. But there are recipes with raw vegetables. In this case, it is usually rubbed with chips. In any case, the product is mixed with the rest of the dough ingredients.

What are the kneaded cupcakes:

• eggs;

• butter;

• sugar;

• flour;

• rippers.

Sometimes oatmeal, sour cream, semolina are added to the dough. To improve the taste and variety put raisins and other dried fruits, nuts and seeds, candied fruits and fresh fruit. For flavor add rind, cinnamon, vanilla. Pumpkin muffins are baked immediately after kneading dough in the oven or in a slow cooker. Readiness is determined by a stick.

Pumpkin cake with white chocolate (in a slow cooker)

The recipe for an incredibly simple, but delicious pumpkin muffin. Features recipe adds white chocolate, but similarly, you can take a dark or milk tile. Dough with vegetable oil.


• 80 ml of water;

• 350 g pumpkin;

• 50 g white chocolate;

• 350 grams of wheat flour;

• 180 g of sugar;

• 100 ml p. oils;

• 2 eggs;

• 1.5 tsp. ripper.


1. For a cupcake, you will need pumpkin puree. We will also cook it in a slow cooker. Cut the pumpkin into pieces, fold into the bowl, pour the prescription water (80 ml), close. We put the quenching for half an hour.

2. Pureed ready vegetable together with juice, cool it. Wash the multi-cooker cup, lubricate with oil.

3. Beat the eggs and sugar, pour in vegetable oil, add cooled pumpkin puree and a pinch of salt. All carefully stir. For flavor, cinnamon, nutmeg, vanilla can be added in any quantity.

4. Pour into the dough mixture of wheat flour and baking ripper, stir. 5. Add white chocolate to be chopped with a knife into pieces. The size of each is about the highlight.

6. Pour the cake dough into the already prepared cup from the multi-cooker saucepan.

7. Level the top with a spatula, close, cook on baking mode for 60 minutes.

8. Take out the cake, decorate to your liking, you can pour the second part of the melted chocolate, which was not useful in the dough.

Pumpkin Cake with Apples

This pumpkin muffin recipe is convenient in that you can cook one large piece or portioned muffins. Use sour apples, they will dilute the sweet taste of the dough.


• 2 eggs;

• 150 g of sugar;

• 0.5 cups pumpkin puree;

• 3 apples;

• 120 ml of oil;

• 1 tbsp. l ripper;

• 80 ml of milk;

• flour 2 tbsp .;

• 2 tablespoons of almond flakes


1. Pumpkin puree can be prepared according to any recipe. Be sure to cool. If the mass turns out to be liquid, let the juice settle, gently drain all the excess.

2. Before the fluffy foam, beat the eggs with sugar, add milk with vegetable oil, a small pinch of salt. All neatly stirred.

3. Pumpkin puree is introduced, ripper and flour are poured. Everything is thoroughly stirred.

4. Apples are peeled, the pulp is cut into cubes, added to the dough. Mass need to stir again.

5. Spread the dough in the molds for muffins. Fill them no more than 2/3 of the height.

6. Or pour the dough into one large form.

7. Sprinkle almond leaves on top.

8. Bake at 180 degrees. Small cupcakes will need about half an hour. Baking a large product can take up to an hour, depending on its height.

Pumpkin Muffins “Greek”

A variant of an easy-to-prepare cupcake with a wonderful aroma of walnuts. At the same time they need not very much. You can replace the peanuts, hazelnuts or peeled seeds, the taste will be even richer.


• 300 g flour;

• approximately 500 g of pumpkin;

• 100 g of nuts;

• 300 g of sugar;

• 100 ml of oil;

• eggs 2 pcs .;

• small lemon;

• 2 tsp. ripper;

• 0.2 tsp. nutmeg. Cooking

1. Cooking a pumpkin. You can cut it folded into the pan, add 0.5 cups of water, boil on the stove. Or put it in a microwave oven, also add a little liquid, cook at maximum power until soft.

2. Pour out the liquid from the pumpkin, chop the flesh with a blender or just rub it well. For the test will need 250 grams.

3. Remove the zest from the lemon and grind it. Squeeze the juice out of the half. We will not need the second part of citrus.

4. Flour should be mixed with zest, add nutmeg and ripper.

5. Add chopped nuts. As mentioned in the recipe, you can use several types. Put the fragrant mixture to the side.

6. Beat eggs and sugar, add chilled puree, pour in vegetable oil, stir.

7. Add to the bulk of the flour mixture with nuts and spices, stir.

8. Pour the kneaded mass into a cake pan or into any other container, for example, into a greased pan.

9. Bake cupcake until dry sticks for about an hour. Set at 180 degrees.

Pumpkin Cupcake with Fabulous Dried Fruit

Another recipe with walnuts, but other dried fruits are also added to this pumpkin cake: raisins, dried apricots, prunes. You can take some candied fruit, but the total amount should not exceed the specified rate in the list of ingredients.


• 50 g raisins;

• 50 g of nuts;

• a glass of flour;

• 4 spoons with a mountain of pumpkin puree;

• 50 g of prunes;

• eggs 2 pieces;

• 50 g dried apricots;

• 1 tsp. ripper;

• 1 tsp. oils grow;

• 1 tsp. honey;

• 5 tablespoons sour cream;

• 80 g sugar.


1. All dried fruits are washed, cut in any way, the nuts are also crushed. Pre-fry the kernel is not necessary.

2. In a bowl, eggs are broken, sugar and a teaspoon of honey are added to them. It will give the dough a pleasant aroma and give softness. All must be thoroughly stirred to dissolve the nuggets.

3. Now sour cream is added to the dough. It is desirable to use a fatty product from 20% and above.

4. Pumpkin puree is added next, still well stirred again. 5. Now you can pour flour, dried fruit, baking ripper.

6. The dough is thoroughly stirred, moves to a greased form.

7. Put a cupcake baked at 190 degrees. The estimated time is 45-50 minutes, but it depends on the height of the dough layer and the diameter of the form.

Pumpkin Cupcake with Decoy

A kind of manna cooked with raw pumpkin. This further simplifies the recipe, does not require boiling and cooling the mash, as it was in previous recipes.


• glass of semolina;

• a glass of kefir;

• 300 g pumpkin;

• 100 g of softened butter;

• 2 tsp. ripper;

• 2 eggs;

• a glass of sugar;

• 1 lemon;

• 2 tablespoons of powder;

• 50 g raisins;

• a glass of flour;

• vanilla.


1. Kefir, like butter, it is desirable to remove in advance from the refrigerator. You can take sour milk.

2. Mix the cereal with kefir, leave to swell for thirty minutes.

3. Also fill the raisins with warm water, let it stand. Then squeeze, dry the grapes.

4. During this time, rub the peeled pumpkin pulp, sprinkle with lemon juice. You can add a little zest, but not necessarily.

5. Flour should be mixed with steamed raisins, add a ripper.

6. Beat eggs and sugar, mix with manna. Add grated pumpkin flour.

7. Fill the dough with softened butter. If it does not have time to soften, then you can melt, but not to a hot state.

8. Thoroughly stir the dough into any mold.

9. Pumpkin cake is baked for 45 minutes. The cooking temperature in the oven is 180. In a slow cooker, such a cupcake can also be cooked, in the baking mode it will take an hour.

Pumpkin Cupcake with Oatmeal and Candied Fruit

Another recipe for a very useful, but easy to make raw pumpkin muffin. Candied fruits can be used any. If necessary, replace the dried fruit.


• 150 g pumpkin;

• 150 g of flour;

• 80 g oatmeal;

• 100 g of sugar;

• 100 g candied fruit (raisins);

• 50 g sour cream;

• 2 eggs;

• 50 g of vegetable oil;

• 1 tsp. soda;

• lemon or vinegar;

• cinnamon, nutmeg.


1. Oatmeal should be mixed with flour, candied fruit (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 should be well whisk whisk. You can use the mixer.

3. Fill the liquid mass with a dry mixture, stir, leave to swell the flakes. About thirty minutes.

4. Soda drinking quench with diluted lemongrass or table vinegar. Pour into the dough.

5. Grate the pumpkin finely, stir.

6. At this point, the oven should already be heated to 180 degrees.

7. Pour the dough into the mold.

8. You can sprinkle the top with a special crumb. To prepare, mix in a spoonful of flour, cereal, sugar and ground with a piece of butter.

9. A cake is cooked until ready for about 55 minutes. Cool before serving.

Pumpkin Cupcake - Tips and Tricks

• To make the taste of pumpkin muffin more interesting, you can replace a piece of grated vegetable with an apple. Or add a little chopped fruit to the vegetable puree.

• Often raisins or candied fruits are added to muffins. But no less interesting pastries are obtained with dried cranberries, cherries, lingonberries and other sour berries.

• In almost any recipe, you can replace pumpkin puree with carrot or any other. Get a similar pastry, but with a completely different taste and aroma.

• Butter and vegetable oil can be replaced with each other in a cake dough. Baking on a creamy product turns out tastier, more fragrant. In vegetable oil, cupcakes are softer, softer, do not get stale for a long time.

• To make cupcakes stale for a long time, you can replace part of the flour with starch or ground nuts.

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