Pumpkin Lovely Cupcake
by Editorial Staff
For some reason, it is generally accepted that if it is healthy, it is not necessarily very tasty. This cupcake completely refutes this claim. It is simply impossible not to fall in love with this delicate and aromatic cupcake.
Cook: 120 mins
Servings: 6
Ingredients
- Pumpkin – 300 g
- Walnuts – 50 g
- Vegetable oil – 50 ml (+ for lubricating the mold)
- Egg – 1 pc.
- Sugar – 150 g
- Flour – 150 g
- Baking powder – 1 teaspoon (no slide)
- Ground cinnamon – to taste
- Powdered sugar (for decoration) – 1 tbsp
- Water – 50 ml
Directions
- Fry the walnuts over medium heat for 5 minutes. Cool completely.
- Peel and seed the pumpkin. Cut into cubes.
- Pour water into the pumpkin and put on low heat, cover and simmer for 20 minutes until tender. Remove from heat and drain off excess water. Punch with a blender until smooth, cool.
- Pour granulated sugar, cinnamon into a bowl, add 120 g of pumpkin puree (we don’t need the rest) and mix.
- Pour in vegetable oil and stir until smooth.
- Beat the egg a little and add to the pumpkin mass.
- Chop the nuts. Sift flour, add baking powder and nuts, mix.
- Connect both masses. Stir well until smooth. Grease a baking dish and lay out the dough. Smooth the surface. Preheat the oven to 180 degrees.
- Bake the muffin in a hot oven for 50 minutes until tender. Remove and cool completely.
- Sprinkle the top of the cake with powdered sugar. You can simply sprinkle through a fine sieve or apply a pattern using a stencil. I used a knitted napkin.
- Cut and serve with tea, coffee or just with milk.
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