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Pumpkin puree cupcake

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Kitchen World
Calorie content 186.7 kcal
Portions 8 port.
Cooking time 60 minutes
Proteins * 7.2 gr.
Fats * 7.4 gr.
Carbohydrates* 45.2 g
* per 100 gr. product
Pumpkin puree cupcake
Content

This recipe is suitable even for those who do not like pumpkin very much, because its taste will be overpowered by ground cinnamon.

Ingredients

Cooking process

step 1 out of 5
First, prepare the pumpkin puree. Cut the pumpkin into medium cubes and cook until tender. Knead the finished pumpkin cubes with a blender until puree.
step 2 out of 5
Next, combine the pumpkin puree, sugar, eggs and vegetable oil. Stir until smooth.
step 3 out of 5
Now we sift the flour, slowly adding baking powder to it. Then add salt and cinnamon, mixing the dough thoroughly.
step 4 out of 5
Lubricate the baking dish with vegetable oil. We fill the form with dough no more than 3/4 of the total volume.
step 5 out of 5
Preheat the oven to 180 degrees and put the dough there, baking for 45 minutes. How to check readiness without a special thermometer? Toothpick! Pierce the cake with it and see if the toothpick is dry, if so, then the cake is ready. Next, remove the cake from the mold and let it cool. You can sprinkle it with powdered sugar. Bon Appetit!

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