Pumpkin Muffin
by Editorial Staff
We offer you a recipe for a very tasty, delicate and aromatic pumpkin cake.
Ingredients
- Pumpkin – 300 g
- Walnuts – 100 g
- Vegetable oil – 150 ml
- Flour – 200 g
- Eggs – 3 pcs.
- Salt – 0.5 teaspoon
- Ground cinnamon – 1 teaspoon
- Baking powder – 1 teaspoon
* - Vegetable oil – for lubricating the mold
- Flour – for sprinkling the mold
Directions
- Rub 300 grams of pumpkin on a fine grater.
- Break 3 eggs into a mixer bowl, add 300 grams of sugar and beat with a mixer at high speed for 8 minutes.
- Without stopping whipping, in a thin stream, pour 150 milliliters of vegetable oil into the egg-sugar mixture. Turn off the mixer.
- Add the grated pumpkin to the whipped mixture, mix gently.
- Add 100 grams of chopped walnuts, stir lightly again, add 1 teaspoon of ground cinnamon and half a teaspoon of salt.
- Mix 200 grams of flour with 1 teaspoon of baking powder. Sift the flour into a mixer bowl and mix gently in one direction until a smooth dough is obtained.
- Pour the prepared dough into a muffin tin, greased and sprinkled with flour, measuring 10 × 30 centimeters.
- Bake at 180 degrees Celsius for about 60 minutes. We check the readiness with a wooden stick.
- Take out the finished pumpkin cake from the oven. Let it cool, put it on a wooden board.
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