This recipe will appeal not only to pumpkin lovers. Cupcakes turn out to be so delicious and fragrant that everyone eats them with pleasure. I usually cook a double portion, because the first batch disappears from the table instantly.
Ingredients
- Pumpkin - 200 g
- Chicken eggs - 3 pieces
- Sour cream - 50 g
- Flour - 1,5 glasses
- Vegetable oil - 3 art.l.
- Baking powder dough - 1 tsp.
- Ground cinnamon - 0,5 tsp.
- Sugar - 100 g
- Salt - at the tip of the knife
- Water - 100 ml
Step-by-step cooking recipe
Peel the pumpkin, cut into small cubes and fill with water. Cook for 15 minutes on low heat.
Mash the pumpkin with a fork or puree with a blender.
Beat eggs with sugar, salt and sour cream.
Add pumpkin puree, butter and ground cinnamon.
Add flour mixed with baking powder and mix until smooth.
Put the dough into the prepared molds, leaving one third free, and bake for 25 minutes in the oven, preheated to 180 degrees.
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