Food should be not only delicious, but also healthy! That's why I suggest making pumpkin cupcakes with nuts for tea. They can be decorated with cream, sprinkled with glaze or served just like that. Such pastries can be stored at room temperature for 3-4 days.
Ingredients
- Flour - 300 g
- Chicken eggs - 3 pieces
- Butter (soft) – 120 g
- Sugar - 150 g
- Baking soda - 0,5 tsp.
- Salt - 0,25 tsp.
- Pumpkin - 200 g
- Almonds - 2 art.l.
- Walnuts - half a glass
- Cashews - 2 tbsp.l.
- Lemon zest - 0,5 tsp.
Step-by-step cooking recipe
Peel the pumpkin, seeds and grate.
Mix the nuts, dry them in a frying pan for a couple of minutes and chop them in a blender.
Mix soft butter with sugar and salt, beat with a mixer for 4-5 minutes.
Without stopping the mixer, add one egg at a time. The mass should be homogeneous.
Add the pumpkin, nuts, zest and flour mixed with soda. Mix everything well.
Put the cupcakes in the prepared molds, filling them two-thirds.
Bake for 25-30 minutes at 180 degrees.
Did you like the recipe?
0 comments