Pumpkin Cupcake
6 servings
40 minutes
Pumpkin cake is a cozy treat infused with the aromas of autumn. Its roots trace back to traditional European recipes where pumpkin has long been used in baking for its sweetness and tender texture. This cake features a rich flavor harmoniously blending sweet pumpkin, warm cinnamon spice, and crunchy nuts with soft raisin berries. It is suitable for family tea gatherings or special occasions when you want to indulge in something delicious. Preparing it is simple: grated pumpkin is combined with airy flour, an egg mixture, and aromatic spices. After baking at 180 degrees, it takes on a golden hue and wonderful porous texture. It can be served warm or chilled – in any form it remains delightfully soft and rich.
1
Grate the pumpkin on a coarse grater. Mix the flour with the baking powder. Whisk the sugar with vegetable oil, adding the eggs one by one.
- Pumpkin: 400 g
- Wheat flour: 2 glasss
- Baking powder (raising agent): 1 tablespoon
- Sugar: 180 g
- Vegetable oil: 1 glass
- Chicken egg: 3 pieces
2
Combine pumpkin, flour, egg mixture, add cinnamon, raisins, nuts.
- Pumpkin: 400 g
- Wheat flour: 2 glasss
- Chicken egg: 3 pieces
- Cinnamon: 1 teaspoon
- Raisins: to taste
- Nuts: to taste
3
Place in a greased mold, bake at 180 degrees for about 40 minutes. You can check readiness with a wooden stick — it should be dry.
