Pumpkin cupcakes

Step-by-step preparation

Cooking time: 1 hr 45 mins

1. STEP 1

   

   How to bake pumpkin muffins in the oven? Prepare all the necessary ingredients. Take the highest grade wheat flour, take natural, fresh milk with any percentage of fat content.

2. STEP 2

   

   Rinse the pumpkin in running water, cut into pieces, remove the core with seeds, and carefully cut off the skin. If the pulp is large, then cut it into smaller pieces. Place the prepared pumpkin on a sheet of foil and wrap it. Bake in an oven preheated to 190 degrees until the pumpkin pulp is soft. The cooking time for the pumpkin will depend on the type of pumpkin and your oven, but it will take about 30-60 minutes.

3. STEP 3

   

   Cool the finished soft pumpkin and, using a blender (immersion or bowl), grind it into a soft, homogeneous puree. Set the finished pumpkin puree aside for a while.

4. STEP 4

   

   In a large bowl, beat softened butter with half the sugar and fine salt. Take natural oil, without vegetable fats. To ensure it is softened, remove it from the refrigerator a few hours before cooking.

5. STEP 5

   

   Add cooled pumpkin puree to the butter. Then add warm milk, stirred with the remaining half of the sugar until the crystals are completely dissolved. Stir

6. STEP 6

   

   Sift the flour and baking soda through a sieve and pour into a bowl. Add spices to taste and as desired (e.g. cinnamon, nutmeg, vanilla). Knead a homogeneous dough; it will be quite thick, but not clogged with flour. Depending on its properties, you may need a little less or more flour.

7. STEP 7

   

   Fill metal molds with paper ones and fill them with dough.

8. STEP 8

   

   Place the muffins with pumpkin puree in an oven preheated to 190-200 degrees and bake for about 20 minutes. Time and temperature are approximate, be guided by the operating characteristics of your oven.

9. STEP 9

   

   Remove the finished delicious and simple pumpkin muffins from the metal mold, cool and when serving, decorate with powdered sugar, optional. Bon appetit!

Comments on the recipe

Natalia M

30.11.2023

5

My children are already looking suspiciously at the orange pastries) But this time we have not carrots, but pumpkin. And in a very tasty form. If they don’t want to eat pumpkin raw or in other dishes, it will be in the form of muffins. Moreover, this option is both healthy and beautiful and is quite suitable for breakfast or a snack. I didn’t want to bake the pumpkin in the oven for a long time, so I baked it in the microwave, literally seven minutes at 750 W. Then beat it with an immersion blender. Additionally, I added vanilla sugar while whipping the butter. The dough turned out like a thick smooth cream, pleasant in consistency. Bake in the oven for 30 minutes. I made 14 cupcakes, some were made in paper molds, and some were made in shaped molds. The cupcakes were soft, spongy, and rose well. The top has a more baked crust. If you keep the cupcakes in a closed bag, they will become evenly soft. You can't taste the pumpkin at all! But the children ate the bright, beautiful cupcakes with pleasure, the main thing is not to say that they contain pumpkin) The recipe is wonderful, thank you!

Guest

30.11.2023

4.7

Nice cupcakes, I'll have to make them too

beautiful

30.11.2023

4.7

Simple, tasty, healthy. Thanks for the recipe.

Tatiana

30.11.2023

4.5

This was my first time baking with the addition of pumpkin, so I followed the photo steps strictly. The cupcakes turned out very fragrant and tender. The child is delighted. Many thanks to the author. I saved the recipe.