Step-by-step recipes for an unusual pumpkin cake with raisins, nuts, apples, carrots and cottage cheese on flour and semolina in the oven and slow cooker
2018-04-24 Yulia KosichGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
6 gr.
11 gr.
Carbohydrates
30 gr.240 kcal.
Option 1: Classic Pumpkin Cake Recipe
You don't often see pumpkin in various cupcake recipes. However, this fruit is able to decorate the classic taste of a dessert familiar from childhood. Moreover, it can be added both boiled and raw. And we will tell you about all this and much more in a selection of options for making pumpkin muffins.
Ingredients:
- 395 grams of fresh pumpkin;
- 375 grams of flour;
- three eggs;
- half a glass of sugar;
- a teaspoon of cinnamon;
- a packet of baking powder;
- 115 grams of butter;
- water for boiling pumpkin.
Step-by-step pumpkin cake recipe
Peel the pumpkin piece from the hard skin. Cut into medium cubes. Pour into a saucepan.
Pour in enough water to cover the pumpkin by a couple of fingers. Place the dishes on the burner. The fire is big.
While this ingredient is boiling, beat fine white sugar with cold chicken eggs.
Having received a viscous, relatively fluffy mixture, sift the wheat flour inside. Add cinnamon and baking powder.
In addition, add butter brought to a liquid consistency. Mix and turn on the oven.
Carefully drain the liquid from under the finished pumpkin. Grind with an immersion blender.
Fold the puree into the pumpkin cake batter. Mix one last time.
Pour the resulting mass into a mold that is best greased with oil. Place in a hot oven.
Bake the dessert for approximately 40-44 minutes at a temperature set at 180 degrees. Decorate with powder or cream after cooling for a while.
Pumpkin, like apples, “loves” cinnamon more. However, if you do not welcome this spice, replace it with vanilla. In case you do not want to boil the pumpkin, we strongly advise you to grate it as finely as possible. Otherwise, large raw pieces will not have time to bake, which will ruin the delicate structure of the cake.
Option 2: Quick recipe for pumpkin cake in a slow cooker
For this quick recipe, we're going to use raw pumpkin so we don't have to waste time boiling it. Therefore, there is a chance that it will not bake. But you don’t have to worry about this, because we suggest transferring the cooking process to a slow cooker, thanks to which the vegetable will be well baked with a 100% guarantee.
Ingredients:
- 255 grams of pumpkin;
- two eggs;
- a third of a glass of sugar;
- cinnamon to taste;
- 64 grams of butter;
- two thirds of a glass of flour;
- baking powder for cake.
How to quickly make pumpkin cake
Cut the skin off a piece of pumpkin. Wash. Immediately grate or grind as finely as possible in a blender.
In the bowl of a food processor, beat the eggs and sugar until fluffy.
Continuing the process, add sifted flour, cinnamon and a couple of tablespoons of baking powder.
While the mixture is kneading, heat the butter until liquid. Pour into the dough.
At the end, add pumpkin shavings. Stir one last time.
Pour the sticky dough into the bowl and snap the lid on. By the way, it is important to coat the inner surface of the bowl with oil and sprinkle with breadcrumbs.
Cook the pumpkin cake in a slow cooker for the time planned by the program. After 40 minutes, turn off the machine. After cooling the dessert, take it out and serve with any cream.
There are different types of pumpkins. Some are suitable for porridges, others for stuffing. We need juicy, ripe pulp that will give enough juice to make the cake especially tender and soft.
Option 3: Pumpkin Raisin Cake
Raisins are an almost obligatory ingredient for classic muffins. So why don't we add these spicy berries to our version too?
Ingredients:
- a third of a glass of raisins;
- 569 grams of pumpkin;
- 105 grams of flour;
- four tablespoons of sugar;
- cinnamon if desired;
- three fresh eggs;
- baking powder;
- butter in the cake (70 g) and in the mold (10 g).
How to cook
Sift the flour into a dry container. Add baking powder. Add vanilla. Mix with a spatula.
In a separate bowl, beat sugar and eggs until fluffy and strong. Pour sweet mixture into dry ingredients.
Mix everything well until completely uniform. Add liquid butter, which is better to heat in a water bath.
Now grind the pumpkin, previously boiled until soft, in a blender. And also drain the cloudy water from the raisins, steamed in boiling water an hour before starting to prepare the dough.
Add pumpkin and raisins to a bowl and gently mix all ingredients.
Transfer the mixture into a mold (preferably rectangular) and bake at 180 degrees. The pumpkin cake will be ready in 40-42 minutes.
The color and variety of raisins is not so important. The main thing is that there are no seeds in it. And one more thing. Before steaming dried fruits, be sure to wash the berries by placing them in a sieve. Don’t forget that the surface of the raisins comes into contact with a lot of things before purchasing, so precautions will not be superfluous.
Option 4: Butternut Squash Cake
Another ingredient, besides raisins, that is perfect for our baking is nuts. By the way, the more types you collect in one recipe, the tastier the cupcake will be.
Ingredients:
- a third of a glass of peanuts;
- a third of a glass of walnuts;
- a third of a glass of hazelnuts;
- two three glasses of flour;
- 265 grams of pumpkin;
- baking powder for cake;
- three eggs;
- half a glass of sugar;
- half a stick of butter (butter) for the cake;
- butter (butter) for the mold.
Step by step recipe
Peel all types of nuts (from shells and husks, respectively). Grind in a blender until medium crumbs.
Break the cold eggs into a container, where they beat with sugar until they have a stable structure.
Add (preferably sift) flour there. Add baking powder (no more than a packet).
Pound the boiled pumpkin with a masher and drain the boiling water. Heat the butter.
Add vegetable puree and liquid butter to the dough. Stir. Set the oven to 180 degrees.
At the very end, add nut crumbs to the future pumpkin cupcake. Place the mixture into the mold. Place in the oven immediately.
Bake this exceptionally healthy dessert for approximately 40-45 minutes. Take it out an hour after turning off the stove. Garnish to taste and serve with tea or milk.
It is very important to carefully examine the nuts for the presence of partitions and shell fragments, even if you bought them already shelled. Otherwise, when tasting the cake, you can harm yourself with hard pieces, which, of course, is unacceptable.
Option 5: Pumpkin muffin with carrots and apples
Pumpkin, carrots and apple - how else can we make an ordinary cupcake healthy and juicy? Try to include all the indicated products and make sure that it’s not only the unhealthy ones that are tasty!
Ingredients:
- large apple;
- medium carrot;
- 195 grams of pumpkin;
- 99 grams of butter;
- 99 grams of sugar;
- two thirds of a glass of flour;
- baking powder in dough;
- cinnamon if desired;
- three eggs (chicken).
How to cook
Peel the pumpkin, carrots and apple. Wash all fruits. Cut out the core of the latter. Leave to dry on a towel.
Beat the sugar in a dry container with the chilled eggs. Add cinnamon, sifted flour and baking powder to the resulting mixture.
Now quickly chop the pumpkin, apple and carrots on the fine side of the grater. Pour the resulting shavings into the dough.
Pour the future cake into a non-stick pan. Place in a hot oven.
Cook the dessert at 180 degrees for 43-44 minutes. After checking with a skewer or toothpick for even baking, turn off the stove and let the pumpkin cake cool.
Since both pumpkin and carrots are quite sweet, and we also use sugar, the apple variety should be sour. This will smooth out the cloying and provide a piquant sourness. If you are categorically against too sweet desserts, reduce the amount of sugar.
Option 6: Pumpkin cupcake with semolina and cottage cheese
Don't use flour? Take semolina. Do you like milky shades in baked goods? Then add cottage cheese. What will happen in the end? Very tasty and incredibly tender!
Ingredients:
- half a glass of fine semolina;
- 555 grams of pumpkin;
- three eggs;
- 290 grams of cottage cheese;
- 109 grams of sugar;
- water for boiling pumpkin;
- baking powder/vanilla in dough;
- 100 grams of butter.
Step by step recipe
Pour water over the peeled and diced pumpkin in a suitable saucepan. Cook over high heat for a quarter of an hour.
Then turn off the stove and grind the soft vegetable pieces with a blender (immersion). After this, add fine semolina.
Cover the dish with a lid to let the cereal sit and swell for a while.
After half an hour, beat the eggs with sugar using a mixer. Add baking powder and vanilla there.
Also add fatty cottage cheese, which is better to wipe, or disassemble into small pieces with your hands.
Pour in the liquid butter and mix the ingredients well. Then add the mixture of semolina and pumpkin puree.
Place the pumpkin cake batter into the pan. Align. Transfer to the oven.
Bake this incredible pie for about 44-46 minutes at a temperature set at 180 degrees.
The best cream, which will decorate and perfectly suit the taste characteristics of the cupcake, can be considered sour cream whipped with powdered sugar. And be sure to try this dessert with berry jam or chocolate sauce.
Prepare the ingredients.
Wash the pumpkin, cut in half, remove the core with seeds and peel off the rough skin.
Cut the pumpkin pulp into small cubes and make a puree from it.
Advice. Pumpkin puree can be prepared in different ways:
1. Bake the pumpkin in the microwave: place the pumpkin cubes in a bowl, pour in a little water (literally a couple of tablespoons, so as not to dry out the pumpkin during cooking). Bake for about 15 minutes at maximum power, until the pumpkin is soft.
Place the finished pumpkin on a sieve and allow the liquid to drain. Next, the pumpkin can be rubbed through a sieve, mashed with a fork or crushed in a blender into a puree.
2. Bake the pumpkin in the oven: place the sliced pumpkin on a greased baking sheet and bake for about 30-40 minutes, until soft. Mash the finished pumpkin with a fork or grind in a blender.
3. Boil in a saucepan: place the pumpkin cut into small cubes in a saucepan, add a small amount of water (so that the water covers the bottom of the pan by 1 cm), cover with a lid and cook over low heat until soft, about 15-20 minutes, stirring occasionally.
Place the finished pumpkin on a sieve, let the water drain and rub through the sieve, mash with a fork or grind in a blender.
Transfer the pumpkin puree to a deep bowl.
Add orange zest (optional) and ground spices (1/4 tsp each cardamom, ginger, nutmeg and 0.5 tsp cinnamon). Mix.
Add sugar (white and brown) to the pumpkin puree. Mix the mass.
Pour in vegetable oil and stir until smooth.
Add the eggs (you can lightly whisk them in a separate bowl with a whisk or fork).
And mix.
Add baking powder to the flour and sift.
Add flour with baking powder to the dough.
And mix well.
Advice. It is better to add flour, focusing on the consistency of the dough. If you used baked pumpkin to prepare pumpkin puree, it will have less moisture than boiled or microwaved pumpkin - the amount of flour may depend on this nuance.
The consistency of the dough should be like thick sour cream. If you scoop the dough with a spoon and put it back into the bowl, the mound of dough will remain on the surface for some time and will not spread. When the mound spreads, it will leave a noticeable relief on the surface of the dough, which will also smooth out over time. Those. The dough should not be too liquid, but it should not be too thick either.
Chop the walnuts coarsely with a knife and add to the dough.
Mix the dough and place it in a greased and floured pan, filling it half or 3/4 full.
Use both fresh and frozen pumpkin - the quality will not suffer. Clearly, the sweeter and brighter the melons, the tastier the pumpkin cupcake. But even the unsightly pulp will play an important role in moistening the crumb. You can’t call it wet, raw or poorly baked in places, no. Even at a significant height, the product remains airy, loose and porous. And what it lacks in taste is made up for by spices.
A mixture of warming and tart nutmeg with ginger, sweet-fragrant cinnamon, pine rosemary with a camphorous chill is flavored with a honey aroma to top it off. Set your own proportions, dosage and saturate sbitni, compotes, liqueurs, dough for pumpkin cakes, muffins, Christmas cookies and gingerbreads on cool days.
My pumpkin spice cake is made with vegetable oil. And this is fundamental. By replacing with butter or margarine, we risk adding weight to the already heavy vegetable shavings. I recommend refined sunflower or corn to eliminate unnecessary impurities in the fragrant “bouquet”.
Cooking time: 60 minutes / Number of servings: 8-10 / Mold diameter 20-22 cm
Ingredients
- pumpkin 150 g
- wheat flour 250-300 g
- refined sunflower oil 100 ml
- eggs 2 pcs.
- sugar 50-70 g
- honey 50 g
- baking powder 12 g
- sea salt 3 g
- nutmeg, dried rosemary, cinnamon, ginger to taste
Preparation
You can sweeten the dough with either granulated sugar or just honey. I take both. The total volume of sweetness is within 100-120 g. I recommend adding at least a little honey (a spoon or two). Together with spices, the honey smell becomes magical. In addition, the crumb acquires a velvety bronze hue. Beat the eggs into a work bowl, add sugar and beat for a minute with a mixer or a little longer with a hand whisk. You just need to combine the whites with the yolks and bring to a soap foam.
We continue simple steps with vegetable oil and honey. Mine is floral, thickened and still flowing, easily combined with the liquid egg-sugar composition. Whisk. If the honey has strongly crystallized or hardened, first melt it in a water bath or in a microwave oven, then the components will easily mix until smooth.
Queue for spices. Throw in ground ginger, nutmeg, cinnamon and dried rosemary needles. Salt to taste. After mixing, we try. If the taste is not too expressive, you can add aromas now or along with the flour. Often sweet, spicy baked goods are flavored with cloves, allspice and hot pepper, anise, thyme, cardamom, turmeric - the latter is a strong natural coloring agent, gives Asian notes and is colored deep yellow.
The cake stays in the oven for quite a long time, so even raw chips have time to steam. The main thing is to grate it thinly. I don’t squeeze the juice, I rub it directly over the bowl. Before this, we clean the seeds and cut off the peel, leaving only the dense center, stirring.
Sift flour and baking powder into liquid base. Typically, the portion of baking powder for the specified weight of flour is less than two times (5-7 g). But since our vegetable is heavy and juicy, additional lifting force is required. I used up the entire packet of baking powder weighing 12 g.
Add wheat flour in parts; you need a thick but sticky texture, like for charlotte and kefir pies. We remove dry areas, taste again, season with spices if necessary and knead until the additives are evenly distributed. The dough has bright orange inclusions, smells delicious and shines.
Pour the viscous dough into a pan that has been oiled and dusted with a thin layer of flour - bake until dry for about 30-40 minutes at a temperature of 180 degrees. Preheat the oven to maximum. Cool the product in the container, remove and cut into portions.
Homemade pumpkin spice cake is ready. It seems to me that powder and glaze are not needed here. Serve with hot tea - bon appetit!
I traditionally wrote all the subtleties and nuances of preparation (as well as details about the ingredients) below in the steps, so just a couple of important points and let’s go cook. The color of the finished cake will depend on the type of pumpkin you use to puree. Regarding the spices, I must note that they are very much in the theme here - the result is an unobtrusive, pleasant and warming aroma. If you wish, you can use a ready-made baking spice mixture () - 2 teaspoons is enough.
Ingredients:
(270 grams) (250 grams) (200 grams) (100 milliliters) (2 pieces) (2 teaspoons) (1 tablespoon) (1 tablespoon) (1 teaspoon) (0.5 teaspoon) (0.5 teaspoon) (1 pinch)
Cooking the dish step by step with photos:
To prepare this simple, tasty and aromatic cupcake, we will need the following ingredients: pumpkin puree, wheat flour (I use premium grade), granulated sugar and vanilla sugar, refined vegetable oil (I took sunflower), medium-sized chicken eggs (45-50 grams) each), baking powder (), orange zest and salt (to balance the taste). In addition, I suggest using spices (in ground form), which will make the finished baked goods unusually aromatic - cinnamon, cardamom and ginger. Don't like spices or any particular one? Then just don't add them! All ingredients for making pumpkin cake should be at room temperature.
Immediately turn on the oven to warm up at 180 degrees, since the cake dough is made quickly. In a separate bowl, sift 270 grams of premium wheat flour, add spices (1 teaspoon of cinnamon, as well as half a teaspoon each of cardamom and ginger), a quarter teaspoon of salt (preferably finely ground) and baking powder.
Half the battle is done: let's work on the liquid half of the future pumpkin cake batter. Pour 200 grams of granulated sugar into another bowl, add a tablespoon of vanilla sugar (I make it at home from simple sugar and empty vanilla pods) and a tablespoon of finely grated orange zest.
We grind two types of sugar with the zest so that the essential oils of the latter are released more easily and quickly (that is, we get more aroma). You can do this with a spoon, fork, whisk or even a mixer - it doesn’t matter.
Pour 100 milliliters of any odorless vegetable oil into beaten sweet eggs and add 250 grams of THICK pumpkin puree. Almost always, for baking and desserts, I prepare pumpkin puree by baking in the oven and then chopping it with an immersion blender. You can find a detailed recipe. The thickness of the pumpkin puree determines the amount of flour used in the recipe, so it is important to take this point into account.
Beat everything again with a mixer for about a minute to get a homogeneous mass (butter and pumpkin are mixed with the sweet egg mass). Pour in the dry flour mixture from step 3 (you can do it not in 1, but in 2-3 steps) and mix it into the liquid base.
Pumpkin is known and loved by many. Pumpkin soups, casseroles, porridges, pancakes and pancakes - it’s impossible to list all the dishes. We bring to your attention some wonderful recipes for baking with pumpkin, namely pumpkin muffins.
Useful properties of pumpkin
It is known that Indians from South America began growing pumpkin about 5 thousand years ago, and in the 16th century it was brought to the territory of the Russian Empire. Pumpkin contains the following vitamins and minerals: A, PP, B1, B2, B5, B6, B9, C, T, K, E, potassium, calcium, phosphorus, copper, chlorine, magnesium, sulfur, sodium and others. Its calorie content is a little more than 20 kcal per 100 g of product, it is rich in fiber. 
Did you know? In October 2016, a Belgian farmer grew a pumpkin weighing 1,190 kg.
Pumpkin cleanses the body, it is useful for cardiovascular diseases, kidney diseases, tuberculosis, constipation, obesity, for the prevention of caries, increasing skin elasticity, and improving potency in men. Pumpkin seeds are used to cleanse worms, acne, and dandruff.
Pumpkin Cake Recipe
Try the original recipe for unsweetened pumpkin muffin - light, tangy, with a delicious crust. For this you will need:
- 0.5 kg pumpkin;
- 1 tablespoon salt;
- 140 ml warm water;
- 25 g sugar;
- 7 g dry yeast;
- 425 g of premium flour + for dusting the pan;
- 3 tablespoons rye flour;
- 3 tablespoons of refined sunflower oil + 1 tablespoon for greasing the mold;
- 4 cloves;
- 35 g dried;
- 25 g peeled.
Pour sugar into a bowl. Take 2 tablespoons from the total amount of water, pour sugar over it, stir until dissolved. Pour in the yeast and transfer to a warm place for 15 minutes. 
Grate the pumpkin on a medium grater, add the remaining water, dough, flour, and knead well. The dough should become sticky. Add salt, pour cooled butter through a sieve and knead with your hands for 10-15 minutes. As a result, the dough should be pliable and not stick to your hands. Cover the dough with a towel or cling film and place in a warm, draft-free place for 1 hour. After this time, take out the dough, knead it with your hands, add cranberries, knead well, cover again and return to rise for 0.5 hours. 
Pour vegetable oil into the cake pan and grease it with a brush or your hands. Dust the pan with flour and shake off excess flour. Place the dough in the mold and let it rise in a warm place for 0.5 hours. 
Heat the oven to 210 °C, pour water into the deco and place it on the bottom of the oven so that the cake does not burn. Sprinkle the cake with pumpkin seeds. Important! When sending the yeast dough into the oven, carefully close the door and do not open it for the first 0.5 hours, otherwise the dough may fall.
Bake the cake for 7 minutes, then reduce the temperature to 190 °C and bake for another 20-25 minutes. Check readiness with a match or wooden skewer. Remove the finished cake from the oven and leave to cool in the pan for 10 minutes, then carefully remove from the pan and leave for 2 hours. Cut the cooled cake into pieces and serve.
Pumpkin chocolate cupcake
Pumpkin is very tasty combined with chocolate. We offer you a recipe for a delicious pumpkin cupcake with chocolate, for the preparation of which you need to prepare the ingredients:
- Dough:
- 3 tablespoons;
- 5 tablespoons butter (remove from refrigerator in advance);
- 3 tablespoons sugar;
- 3 eggs;
- 300 g pumpkin;
- a pinch of salt;
- 6 tablespoons flour;
- 20 g baking powder;
- a pinch of ground;
- pinch;
- a pinch of vanilla sugar;
- 50 g dark chocolate without additives;
- some peeled and toasted pumpkin seeds for garnish.
- 80 g powdered sugar;
- 50 ml pumpkin juice;
- 50 ml milk;
- ¼ stick of butter.
Add the eggs one at a time, beating well each time at low speed. After adding the last egg, increase the mixer speed and beat for about 4 minutes. Add pumpkin puree and mix lightly with a mixer. Pour in chocolate, add dry ingredients, mix well until smooth. Place the raisins in a sieve, let the water drain, transfer to a paper towel, and dry. Important! To ensure that the raisins in the dough are distributed evenly and do not move to the bottom during baking, they need to be sprinkled with flour, and the excess flour should be shaken off well..
Add raisins to the dough, mix well. Preheat the oven to 170°C. Line the muffin tin with baking paper so that the edges hang down a little, this will make it easier to remove the muffin later. Beat the dough with a mixer for about 20 seconds, put it in the mold and smooth it out. The correct dough should be thick, like homemade sour cream, but at the same time fall from an inverted spoon. The form should be filled with dough no more than 2/3. 
Bake for 40 minutes, check doneness with a match or wooden toothpick. To make the fudge, sift the powdered sugar and place all the ingredients in a saucepan or saucepan with a thick bottom. Cook the fudge over low heat, stirring constantly, until the honey becomes thick. Let cool for 5 minutes, pour over the fudge and sprinkle with pumpkin seeds.
Pumpkin Butternut Cake
To make soft and flavorful butternut squash muffins you will need the following ingredients:
- 1 cup (200 g) wheat flour;
- 1 teaspoon baking powder;
- 3 tablespoons whole grain wheat flour;
- ¼ teaspoon of soda;
- 1 teaspoon lemon juice;
- salt on the tip of a knife;
- ground on the tip of a knife;
- ground cinnamon on the tip of a knife;
- ground on the tip of a knife;
- ground nutmeg on the tip of a knife;
- ground star anise on the tip of a knife;
- ground on the tip of a knife;
- ground allspice on the tip of a knife;
- 1 egg;
- 3 tablespoons sugar;
- 100 g pumpkin, grated on a medium grater;
- 2.5 tablespoons of refined vegetable oil;
- 2 tablespoons of cream 10% fat (can be replaced with milk);
- 40 g nuts (can be replaced with any other nuts);
- 40 g dried cranberries (can be replaced with raisins or other dried berries);
- some peeled pumpkin seeds for decoration;
- vegetable oil for greasing molds.
If the pumpkin is juicy, squeeze out the juice. Beat the egg with sugar into a fluffy foam. Without ceasing to beat, add vegetable oil, pumpkin, cream (or milk), and slaked soda. Add dry ingredients, mix gently with a spoon, add cranberries and nuts, mix thoroughly. Did you know? From 1 walnut tree that is 100 years old, you can harvest 300 kg of harvest.
Place the dough into the molds, filling them no more than 2/3 full. Sprinkle seeds on top. Bake for 20-25 minutes, check for doneness with a wooden stick. Remove the cupcakes from the oven, leave for 5-10 minutes, then carefully remove from the molds and place on a wire rack to cool further. Serve warm with tea or coffee.
Pumpkin orange cupcake
To bake a tender and juicy pumpkin-orange cupcake, you will need the following ingredients.
