Muffins with pumpkin filler - the recipe is quite well known. Using tender pulp, they achieve a more volumetric taste of baking, while correctly balancing the amount of sugar, get cupcakes sweet and relatively low-calorie. Such sweetness is good for hot tea and is highly recommended for improving the overall condition of the digestive system.
Pumpkin Muffins - General Cooking Principles
• Dough for such muffins is cooked on pumpkin puree. It is prepared from raw or melted in the process of cooking dense pumpkin pulp. For grinding raw vegetables use a fine grater or blender. Boiled pumpkin rubbed through a metal sieve or interrupted in a puree blender.
• The dough consistency for pumpkin muffins is semi-fluid. It must put eggs, flour, ripper and vegetable fats. The classic recipe involves the use of olive oil. Instead, they also use sunflower, but only very high quality. The taste of baked products depends on it.
• When kneading dough, it is advisable to follow the general rules of its preparation. First, the bulk solids are mixed separately and the liquid components in another container. Then the bulk mixture is injected into the liquid base and, achieving homogeneity, stirred with a spoon. Do not beat and do not mix for a long time, otherwise the structure of the baked product will be broken.
• For baking, use small molds made of silicone or metal. Silicone containers do not need prior preparation before use. A thin layer of vegetable oil must be applied to the bottom and walls of metal molds. Often muffins are baked in special paper cups, which are oiled and set in special coasters.
• The time and temperature of 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 biscuit baking, by puncturing with a thin wooden stick in the highest place. She should not stick after that. • Muffins, in contrast to cupcakes, are obtained through the nostril and air, less high-calorie and light.
A simple recipe for pumpkin muffins with nuts
Ingredients:
• wheat flour - 300 gr .;
• 400 gr. pulp of ripe juicy pumpkin;
• 250 gr. sugar;
• factory ripper for making dough - 2 tsp;
• four eggs;
• three walnuts;
• a teaspoon of cinnamon powder;
• a glass of high-quality vegetable or olive oil;
• incomplete handful of peeled pumpkin seeds.
Cooking Method:
1. Wash small vegetables well under warm water with a brush. Remove the stalk and seeds with fibers, cut into slices. Then cut off the peel from each piece, leaving only bright flesh. Be sure to cut the green layer, it does not have a taste.
2. Cut the separated pulp into large cubes and chop into a puree in a blender. Add sugar, a small pinch of fine salt, eggs and, stirring with a spoon, bring to homogeneity.
3. Peel the nuts from the shell. Finely chop the kernels, and lightly fry the nut chips in a dry frying pan.
4. In a bowl of flour, add cinnamon with ripper and double-roll it on a sieve.
5. Pour the flour mixture into the pumpkin mass, add the fried nut crumb, mix. Pour in vegetable oil and blender, knead the dough.
6. Grease with butter and 3/4 molds filled with cooked pumpkin dough and put in the oven for 25 minutes. About five minutes before readiness, sprinkle with peeled seeds.
Pumpkin Muffins with Cheese
Ingredients:
• pumpkin pulp - 350 gr .;
• three spoons of 20% sour cream;
• one egg;
• 150 gr. any hard cheese;
• 250 gr. flour, preferably in / s;
• fine salt - 0.5 tsp;
• one and a half teaspoons of a ripper;
• A pair of tablespoons of vegetable oil.
Cooking Method:
1. Release the vegetable from seeds, loose pulp and rind. Crush hard pulp on a fine grater and mix with a raw egg.
2. Add sour cream, fine cheese crumb, salt according to the recipe and mix well again.
3. Pour the double-seeded flour, add to it the ripper, stir. Do not knead for a long time, as soon as the mass is sufficiently homogeneous, immediately spread it into oiled molds and place in a hot oven. 4. Bake snack muffins no more than half an hour at 180 degrees.
The classic recipe for pumpkin muffins
Ingredients:
• pulp of ripe pumpkin - 300 gr .;
• big spoon of sugar;
• ripper - 2 tsp;
• one and a half glasses of wheat flour;
• two spoons of vegetable, highly purified oil;
• for decoration - pumpkin seeds (peeled).
Cooking Method:
1. Cut the pumpkin into pieces of arbitrary size and boil in low-boiling water for 10 minutes. Collect in a colander, cool and beat in a puree blender. You can grind the softened flesh on the sieve.
2. In the mashed potatoes, add salt, add sugar. Enter the flour that has been sown with the ripper, pour in the vegetable oil and stir it thoroughly so that there are no lumps.
3. Prepared dry forms richly grease with oil and fill with dough to half.
4. Decorate the surface with finely chopped pumpkin seeds and bake in a preheated oven for 25 minutes, when heated to 200 degrees.
5. Cool the prepared pastry slightly, free from molds and serve to the table.
Cottage Cheese Muffins with Pumpkin, Nuts and Raisins
Ingredients:
• non-greasy 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;
• peanuts or walnuts - 50 gr .;
• a quarter spoon of soda;
• ground cinnamon powder - 1.5 tsp.
Cooking Method:
1. Grate the pumpkin pulp finely, grind the oatmeal into flour.
2. Put cottage cheese into pumpkin mass, pour in eggs, add oatmeal and sugar, mix until homogeneous with a mixer.
3. Separately add kefir to the kefir and slightly shake the soda, soak for a quarter of an hour, then pour it into a bowl for the mixed ingredients, add cinnamon, raisins scalded with boiling water and mix.
4. Spread the resulting dough on oiled molds, filling them in only 2/3 volume, and place on a baking sheet. In order for the products to bake evenly, do not put the forms close, there must be a small distance between them. 5. Decorate the surface with nuts and set a baking sheet for 40 minutes in an average level of an oven heated 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 of non-aromatic sunflower oil;
• a small bag of ready-made ripper for baking;
• 120 ml of kefir, medium-fat;
• one and a half glasses of pumpkin puree (300 gr. Pulp);
• a large bar of dark or milk chocolate.
Cooking Method:
1. Mix sifted flour with cinnamon and ripper. Add sugar and mix again.
2. Pumpkin pulp, cut into cubes, cover with cold water and boil with a slight boil until soft. Decant the broth, dry the pumpkin well, putting it on a sieve, and then chop into puree. Measure out one and a half cups and put them in a large bowl.
3. Pour kefir and butter into pumpkin puree, add honey and eggs, mix.
4. Pour the flour together with the loose components and, stirring quickly with a spoon, prepare a thin dough.
5. On the bottom and walls of the molds, apply a thin layer of butter and put pumpkin dough into each spoon, then a small square of chocolate and again a spoon of dough.
6. Arrange the molds on a baking sheet and send to a hot (about 200 degrees) oven for a quarter of an hour.
7. Serve such muffins preferably hot, until the chocolate filling is frozen.
Fragrant Pumpkin Muffins with Delicate Lemon Cream
Ingredients:
• high-quality wheat flour - 350 gr .;
• 300 gr. peeled and pumpkin seed;
• a teaspoon of cinnamon powder;
• tablespoon of sugar;
• refined oil - 175 ml;
• large lemon;
• two spoons of 20% sour cream;
• 100 gr. powdered sugar.
Cooking Method:
1. Cut pumpkin pulp into cubes and beat with a blender together with eggs to a pasty state.
2. Measure flour, combine it with cinnamon and ripper, re-seed. Add sugar and a pinch of fine salt, mix and add to the vegetable mixture. 3. Without beating, stirring intensively with a spoon, knead the homogeneous dough and fill in the prepared forms. Place them on a baking sheet, put in the oven and bake for about 25 minutes, maintaining the temperature at 180 degrees.
4. While the muffins are baked, prepare the cream. Scald lemon with boiling water, wipe dry with a towel, peel off the zest, squeeze out the juice.
5. Take a teaspoon of freshly squeezed juice and mix it with a teaspoon of zest, add powdered sugar, mix.
6. Lightly cooled pastries gently remove from the molds and pour after the complete cooling of the prepared lemon cream.
Pumpkin muffins - cooking tricks and helpful tips
• Pumpkin muffins can be prepared not only from fresh, but also from frozen vegetables. The product must be given time to thaw well, and drain all the liquid before grinding.
• In order for the products to have a convex rounded top, do not lubricate the walls of the form with oil, it reduces the rise of the dough during baking.
• After cooling, the surface of pumpkin muffin dessert can be decorated with cream or powdered sugar. Baking with chocolate filling - pour with melted chocolate. Any decoration should be applied only to well-cooled products, otherwise the “beauty” will not hold.
• Peeled pumpkin seeds can be an excellent decoration for pumpkin muffin eateries. They are neatly laid out on the surface of the already laid out dough.
