When you want something tasty but healthy, you should pay attention to pumpkin - a storehouse of vitamins and a healthy product for the digestive system.
In this master class we offer to prepare pumpkin pie - a simple recipe with photos will help you master culinary wisdom, even for those who have never baked before. No flour is needed for preparation; cookies are used for the crust. This dish has simply amazing taste, a fantastic aroma of cinnamon and the most delicate texture. That is why even those who do not like the affordable orange vegetable eat the pie with pleasure.
Preparing ingredients for a recipe
To make flourless pumpkin pie you will need the following ingredients:
- butter – 100 g;
- pumpkin – 500 g;
- cinnamon – 1 teaspoon;
- chocolate cookies (ordinary ones can be used) – 200 g;
- sugar – 1 glass;
- egg – 1 pc.
The amount of sugar can be reduced if you are on a diet. This will not affect the quality.
Step-by-step cooking instructions
Peel the pumpkin from seeds and peel, rinse and chop into medium-sized pieces. Place them in a small saucepan and add a glass of water.
Boil the pumpkin over high heat for about 15 minutes. Strain off the excess liquid and place the boiled pieces in a deep plate.
Mash the cooled pulp with a fork.
Add sugar, egg and a pinch of cinnamon to the puree.
Beat the mixture well in a blender. The main thing is that the mass is airy, homogeneous and without lumps.
Also grind the cookies in a blender.
Melt the butter in a water bath.
If you absolutely do not want to bother with a water bath, you can use a microwave oven for these purposes. Add crushed cookies to the melted butter. Mix the mixture thoroughly with a spoon.
Line a springform baking pan with baking paper and grease with vegetable oil. Place the cookie and butter mixture into the pan and smooth it out. Don't forget to form the sides.
Pour the pumpkin puree into the mold.
Place the pumpkin pie with cinnamon in an oven preheated to 180 degrees. It cooks in about 30 minutes. Once the required time has passed, remove the cake from the oven and carefully remove it from the pan.
Quick and easy cinnamon pumpkin pie is ready. It can be served either hot or cold.
It’s especially delicious if topped with whipped cream or topped with ice cream before serving.
Prepare or tomorrow. Baking them also doesn’t require much time or skill.
Recipes for simple and tasty dishes are attractive because they can be prepared from available ingredients in a matter of minutes. They are especially convenient when guests are in a hurry to visit you, and you do not have time to buy the necessary products and cook something delicious. Take a look at our "" section to find something else interesting.
Diet baking is good because it allows you not to give up your favorite confectionery products in the form of pies, cookies, muffins in the name of maintaining your figure or during diets. It can be tasty, healthy and low in calories at the same time. What else do lovers of goodies need with tea or coffee?
Baking with pumpkin is an example of this dietary approach, as pumpkin is a healthy dietary staple that can serve as the base for many dishes, from pies to side dishes.
Pumpkin cupcakes
I would like to note that in this recipe You can use zucchini instead of pumpkin, but in this case you need to take 1 more eggs. Muffins with zucchini are not sweet and can be served with sour cream and mustard sauce for the main course or as a side dish.
If you use sweet pumpkin, then the muffins, even without sugar, will turn out sweet and will be good for tea or warm for breakfast or dinner.
Ingredients :
- pumpkin – 400 g.,
- carrots – 200 g.,
- egg – 2 pcs.,
- oat flakes (rolled oats) – 100 g (1 cup),
- spices: nutmeg, ginger to taste,
- a pinch of salt
Preparation:
1. Grind the pumpkin and carrots (in a blender, chopper or three on a grater), mix them together and add eggs, oatmeal and salt with spices.
2. Mix everything well and put the resulting dough into silicone molds, compacting it well into them. Makes approximately 12 cupcakes.
3. Place the cupcakes in the oven at 180C and bake for about 40 minutes until lightly browned. Afterwards, let them cool slightly and serve warm with any sauce, berries, jam, sour cream or yogurt.
The results are delicious and low-calorie dietary pumpkin muffins (approximately 95 kcal per 1 piece). They are also good cold, but as a pastry for tea or coffee.
The muffins are quick and easy to prepare, they contain only healthy and natural ingredients, they do not contain sugar or flour, which allows this recipe to be classified as a healthy food or dietary recipe.
Other healthy baking recipes with pumpkin:
Bon appetit and be healthy! Leave your comments - feedback is very important!
17 Dietary treats that can be prepared in MAXIMUM 7 minutes
Fragrant pumpkin pie is a pastry that pleases not only the taste buds, but also the eye, thanks to the skillful hands of the hostess. It turns out amazingly beautiful with an appetizing crust and bright color or individual orange splashes. And various additives in the form of fruits and cottage cheese will make the delicacy even more successful.
Ingredients: 130 g butter, 210 g high-grade flour, 3.5 tbsp. spoons of filtered water, 780 g pumpkin pulp, half a standard can of condensed milk, 2 eggs, 3 tbsp. spoons of heavy cream, 1 teaspoon of spices (for example, a combination of ground ginger, cinnamon and nutmeg).
- The vegetable pulp is cut into small pieces, filled with water and cooked until soft. The finished pumpkin is rubbed through a fine sieve.
- The flour is sifted onto a board. Oil is laid on top and the ingredients are chopped with a knife. You need to constantly add flour to the butter pieces until there are fine crumbs on the board. At the same time, the oil should remain cold.
- A slide is made from the crumbs, and cold water is poured into the depression in the center. Then quickly knead the dough with your hands. It will turn out somewhat uneven.
- The dough is formed into a cake with sides right in the mold. The resulting “basket” is sent to the freezer while the filling is prepared.
- Condensed milk is poured into the vegetable puree. Eggs, cream and all the spices go there.
- The filling, mixed until smooth, is poured into the frozen base.
Prepare for about an hour at 180 g. The middle of the delicacy should remain slightly quivering.
Pie recipe without butter, flour and eggs
Ingredients: 330 g of pumpkin, a whole lemon, a full glass of full-fat kefir, 310 g of granulated sugar, 270 g of semolina, 2 teaspoons of baking powder, 130 ml of filtered water.
- Pumpkin without peel and seeds is grated on a fine grater, after which it is combined with the crushed zest of a whole lemon. Kefir, baking powder, granulated sugar (110 g), and semolina are also included in the mass.
- All ingredients must be kneaded very well. You can use a blender for this purpose.
- The dough is poured into a mold and baked in the oven for about half an hour.
- The finished pie without butter, flour and eggs is very tender.
All that remains is to pour the still hot treat with syrup made from water, lemon juice and the remaining sand.
How to cook in a slow cooker?
Ingredients: 210 g of granulated sugar, 60 g of high-quality butter, 2 chicken eggs, 60 ml of refined oil, 160 g of fresh pumpkin puree, a full glass of high-grade flour, 1 teaspoon of baking soda, 60 ml of sour cream.
- The butter softens, combines with sand and rubs well with a spoon.
- Eggs are added to the mixture and all components are beaten well again.
- Raw eggs and refined oil are poured into the mixture. Then add low-fat sour cream.
- Flour and baking soda are sifted into the dough base from a high distance.
- Vegetable puree is added last.
- The mass is poured into a “smart pan” oiled and sprinkled with semolina.
Pumpkin pie is baked in a slow cooker in a program designed for baking for 55-65 minutes.
Pumpkin pie with semolina
Ingredients: 320 g pumpkin pulp, 270 g semolina, a full glass of medium-fat kefir, 220 g granulated sugar, 6 g baking powder, zest of a whole lemon, 60 ml lemon juice, 120 ml water.
- Pumpkin without peel and seeds is grated on the finest grater. The fermented milk product is immediately poured into it, and the components are mixed with a silicone spatula.
- Next, pour all the dry ingredients (100 g of sugar) into the mixture. The dough kneads very well.
- The zest is removed from a well-washed lemon, finely chopped and added to the other ingredients.
- The dough is placed in an oiled silicone mold and baked at 200 degrees until dry.
- For impregnation, freshly squeezed lemon juice is combined with the remaining sugar and water. After stirring, the syrup is brought to a boil in a saucepan.
All that remains is to soak the finished pumpkin pie with semolina with the resulting hot liquid.
With the addition of apples
Ingredients: half a kilo of fresh pumpkin pulp, 2-3 sweet and sour apples, 1.5 teaspoons of baking powder, chicken egg, 120 g of granulated sugar, 60 ml of fat milk, 2.5 cups of high-grade flour.
- The pumpkin is removed from the seeds and peel, cut into cubes and pureed in a blender bowl.
- Milk and egg are poured into the vegetable and granulated sugar is added.
- All that remains is to add sifted flour mixed with baking powder to the dough. After thorough mixing, it is laid out in an oiled form.
- Slices of fresh apples are pressed into the surface of the future delicacy. Fruits are cut directly with skins.
Pumpkin-apple pie is baked for 40-45 minutes at 210-220 degrees.
With cottage cheese
Ingredients: 80 g of fatty butter, a full glass of kefir, 2 chicken eggs, 90 g of granulated sugar, a pinch of vanillin, a full glass of high-grade flour, 360 g of pumpkin pulp, 90 g of cottage cheese, a pinch of ginger, ½ teaspoon of baking soda.
- The vegetable must be peeled, cut, and then boiled until soft.
- In a separate bowl, whisk the eggs with vanilla and granulated sugar. Softened butter and ground ginger are also added here. If desired, you can also use coconut flakes.
- Cold kefir is poured into the future dough in a thin stream.
- First, half of the sifted flour with soda is sent to the mass, and then the rest of it.
- The pumpkin pulp is combined with cottage cheese. This mixture can be sweetened by adding orange juice or zest.
- The baking dish is covered with oiled parchment, and the dough is laid out in it. The filling is distributed on top.
Cook the cottage cheese-pumpkin pie for about half an hour in a preheated oven until dry.
American pumpkin pie
Ingredients: 210 g high-grade flour, 160 g butter, egg yolk and 3 whole eggs, 1 tbsp. a spoonful of filtered water, a pinch of table salt, 470 g of pumpkin puree, a can of condensed milk, a pinch of ground cinnamon, allspice and dry ginger.
- You can prepare the chopped dough by hand, but it is much more convenient to do this using a food processor.
- 210 g of high-grade wheat flour is sifted into a separate deep bowl. It is best to repeat the sifting process a couple of times so that the product is thoroughly saturated with oxygen.
- Add salt and chilled butter, pre-cut into cubes, to the mixture.
- All ingredients are crushed with the metal blades of a food processor or an ordinary kitchen knife into fine butter crumbs. This will take no more than half a minute.
- To the other ingredients add an egg yolk and a large spoon of ice water. Again the products are reduced to a greasy crumb. The pulsating mode of the combine is ideal for this purpose.
- The dough is collected into a lump, wrapped in a bag and put away in the cold for 40 minutes.
- For the filling, pumpkin cooked until soft is combined with whole eggs, previously beaten until lightly foamy. Prepared spices are also added here. The products are mixed well. You can even beat them with a mixer. Lastly, condensed milk is added to the filling.
- A “basket” with high sides is molded from the dough into a mold. A load of cereal is placed on it (on baking paper). The base is baked for 10-12 minutes in a hot oven. Then the cake is returned to the oven for another 6-7 minutes.
- The sunny filling is poured onto the dough.
- In a wide, deep bowl, mix all the dry ingredients specified in the recipe, except for spices. Cold water is poured into these components and a soft dough is kneaded. You can also use full-fat warm milk instead. The resulting dough is greased with a tablespoon of oil, covered with film and put away in a place where there are no drafts.
- For the filling, coarsely grate fresh pumpkin and cheese. Onion cubes are fried in the remaining oil until softened. The prepared ingredients are combined. Seasonings and a pinch of sugar are added to them.
- The dough that has begun to rise is divided into 2 parts, each of which is rolled out into a thin cake (7-8mm). The filling is placed in the center and the edges are pinched. Next, the cake is flattened with your hands into a thin pancake.
The pie is baked in the hottest oven for 15-17 minutes. Next, the treat is greased with butter and left to brew a little.
Step-by-step recipe from Yulia Vysotskaya
Ingredients: 320 g pumpkin, 1 apple, half a stick of butter, 2 eggs, 140 g granulated sugar, 220 g high-grade flour, 1 teaspoon each of cinnamon, honey, vegetable oil and baking powder.
- Fresh pumpkin and peeled apple are grated on a coarse grater. Cinnamon, honey and a little sugar are added to them. Microwave the ingredients for 1 minute.
- Grind the butter with the remaining sugar. Eggs are added to it.
- The masses from the first and second steps are combined.
- All that remains is to add flour and baking powder and pour the dough into the prepared pan.
The treat is baked for 40-45 minutes in a preheated oven.
This red vegetable will not only delight the eye with its bright, rich color, but will also significantly enrich your body with vitamins and microelements.
Pumpkin Pie with Apples
Pumpkin is a specific vegetable, not everyone loves it, although its benefits for the body are invaluable, it is simply a storehouse of vitamins and microelements. But in combination with apples and aromatic spices, as, for example, in our pumpkin pie recipe today, it transforms beyond recognition.
Ingredients:
400 g pumpkin,
300 g apples,
4 eggs,
200 g butter,
300 g flour,
1 teaspoon baking powder,
200 g sugar,
10 g vanilla sugar,
ground cinnamon to taste,
1 teaspoon of powdered sugar,
a pinch of salt.
Peel and seed the pumpkin, grate it on a coarse grater or cut it into small slices. Also peel the apple and grate it on a coarse grater or cut it into thin slices.
The method of chopping depends only on your preferences: the taste of the fruit will be better in the slices, and the pie with grated apple and pumpkin will have a more delicate, uniform consistency.
If you come across very juicy pumpkin and apples, and after grating the filling turns out to be too liquid, then it is better to squeeze out the excess juice so that the pie does not remain raw and wet inside.
Cream butter at room temperature with sugar. Add eggs and stir. Then add the apple and pumpkin and mix well. Add salt, baking powder, cinnamon to the sifted flour, mix, pour into a bowl with the remaining ingredients and gently knead the dough.
Place the dough in a greased and floured pan. It is advisable to use a low, flat pan so that the cake is thoroughly baked and does not remain wet inside. Bake the pumpkin and apple pie in an oven preheated to 180°C for about 40 minutes until golden brown. You can check the readiness of the pie by piercing it with a wooden stick. If it is dry, then the cake is ready.
Remove the pumpkin and apple pie from the oven, cool slightly and decorate with powdered sugar. Cut into portions and serve.
American pumpkin pie with cinnamon
In America, this dessert often decorates the table during the fall holidays, as well as at Christmas. The main difference from our cuisine is the great variety of spices used in American pumpkin pie: cinnamon, ginger, cloves, nutmeg and others. Thanks to this variety, the most delicate creamy pumpkin filling acquires an extraordinary spicy aroma.
Ingredients:
for test:
300 g flour,
1 egg,
100 g butter,
50 g margarine,
1 tbsp. spoon of sugar,
0.5 tbsp. spoons of vinegar (or lemon juice),
a pinch of salt,
100 ml cold water,
For filling:
500 g pumpkin,
350 ml heavy cream,
50 g sugar,
120 g brown sugar,
2 eggs,
0.5 tsp cinnamon,
spices to taste: ginger, nutmeg, cardamom, cloves, allspice,
a pinch of salt.
Wash the pumpkin, remove seeds and fibers. Place the pumpkin on a baking tray lined with baking paper and place in an oven preheated to 180°C for about 1 hour. You can check the pumpkin's readiness by piercing it with a knife.
While the pumpkin is baking, prepare the pie crust.
Mix sifted flour, salt and sugar. Chop cold butter and margarine with a knife and add to flour. Using a knife, cut the butter into the flour until small pieces of butter remain in the dough. Lightly beat the egg with a fork, add to the dough and mix. Mix the vinegar with very cold water, pour into the dough and stir quickly.
Form the dough into a flattened crust, wrap it in film and place it in the refrigerator for 30 minutes to cool. Meanwhile, prepare the pie filling.
Cool the baked pumpkin and remove the skin. Puree the pumpkin in a blender until smooth.
Mix all bulk ingredients: both types of sugar, salt, cinnamon and other spices. Beat the eggs with a fork, add to the mixture and stir. Then add pumpkin puree, cream and mix again.
Remove the dough, place it between two layers of plastic wrap and gently roll it into a thin round.
Traditional American cinnamon pumpkin pie is baked in a shallow pan with shallow edges, approximately 23 cm in diameter.
Using film, carefully place the dough in the mold, trim the edges, form sides, using a fork or fingers to pinch. Prick the base in several places with a fork. Pour the filling onto the dough and place the mold in an oven preheated to 180°C for 1 hour. The readiness of the pie is checked with a wooden stick: if it is dry, the pie is ready.
Let the cake cool, then place it in the refrigerator for 3 hours. Serve American pumpkin pie with cinnamon and whipped cream.
Pumpkin Pie with Pecans
A true fall dessert is pumpkin pie with nut and honey flavor.
Pumpkin pie is very easy to prepare, and you can see for yourself.
Moreover, there should be no difficulties with the ingredients - everything that is required to make pumpkin pie is already ripe and has appeared on the shelves. It is advisable to choose a pumpkin that is bright in color and tastes sweet - this will make the pumpkin pie much tastier, richer and more elegant.
Ingredients:
for test:
200 g flour,
100 g butter,
1 egg,
1 tbsp. spoons of water,
a pinch of salt,
For filling:
500 g peeled pumpkin,
half a lemon,
3 eggs,
100 g honey,
100 g walnuts,
0.5 teaspoon ground cinnamon.
Wash the pumpkin, dry it and remove the inner pulp and seeds. Place the pumpkin on a baking sheet, skin side down, and place in an oven preheated to 200°C for 1 hour.
While the pumpkin is baking, prepare the dough.
Add salt, cooled butter cut into cubes to the sifted flour and chop with a knife until crumbly. Add the egg and stir. Pour in cold water and stir again.
Roll out the dough into a circle, place in a baking dish and form high sides. Pierce the dough in several places along the bottom with a fork and place in the refrigerator for 20 minutes. Then place the pan in an oven preheated to 180°C and bake for 10-15 minutes.
At this time, prepare the filling.
Dry the nuts and chop them a little.
Remove the skin from the baked pumpkin and puree in a blender. Add lemon juice, nuts, honey, cinnamon to the pumpkin. In a separate bowl, beat the eggs, add them to the filling and mix.
Fill the finished crust with pumpkin filling, place in an oven preheated to 170°C and bake for 35-40 minutes until the filling thickens.
Cut the cooled pumpkin pie into portions, drizzle with honey, garnish with nuts and serve.
Diet pumpkin pie with apples and raisins
This is a dietary dish that contains a very small amount of sugar. Therefore, it is suitable for people suffering from diabetes, as well as for those who count every calorie in a dish. In addition, thanks to the ingredients, the pie is a real vitamin bomb. So let's get started!
Ingredients:
For filling:
sweet and sour apples (1 kilogram);
pumpkin (1-1.3 kilograms);
butter (1 tablespoon);
sugar (50 grams);
raisins (50 grams);
spices (ground cinnamon, cloves, ginger root or others to taste).
For sprinkling:
butter (100 grams);
wholemeal flour with bran (50 grams);
sugar (50 grams);
shelled walnuts (50 grams);
oatmeal (100 grams).
Cut the pumpkin into small cubes so that it cooks faster. Melt the butter in a deep frying pan, add spices and heat them. Then add sugar and pumpkin, cover with a lid and simmer over low heat for about ten minutes. Throw unpeeled (!), cut into pieces apples into the pumpkin mixture and keep on fire for another ten minutes. Add dry raisins there and cool the mixture.
Prepare the topping as follows: mix softened butter with sugar and flour. Pour oatmeal and nuts into the resulting crumbs, and then mix thoroughly again. Refrigerate the mixture for at least half an hour, but preferably longer.
Place the pumpkin-apple mixture in a deep baking dish, generously greased with butter. Spread the prepared sprinkles evenly on top. Bake in a well-heated oven (180 degrees) until a beautiful crust forms on the nuts and cereals. Serve chilled, garnished with a sprig of mint, a scoop of ice cream or your favorite berries.
This pumpkin pie with apples will not leave anyone indifferent!
American Pumpkin Spice Pie
Pumpkin pie is especially popular during the fall season. The base of this pie is thin and is made from chopped shortbread dough or ground biscuits.
Unlike our traditional pies, American pumpkin pie contains little dough, but it has a lot of sweet filling.
Ingredients:
for the base: 170 g flour,
100 g butter,
2 teaspoons sugar,
0.5 teaspoons salt,
5 tbsp. spoons of water;
For filling:
700 g pumpkin,
250 g cream,
100 g sugar,
2 eggs,
ground spices to taste: cinnamon, ginger, nutmeg, cloves, cardamom, a pinch of salt.
Prepare a baked pumpkin for pumpkin pie filling. Wash the pumpkin, cut it, and remove the seeds.
Place the pumpkin cut side down on a baking tray lined with baking paper and place in an oven preheated to 180°C for about 1 hour. The finished pumpkin should be soft.
Remove the skin from the warm pumpkin and leave the pulp to cool.
Prepare the base for the pumpkin pie. Cut the butter into small cubes and place in the freezer for 15 minutes until it hardens well.
Mix flour, salt and sugar.
Add frozen butter to this mixture and grind it with flour into crumbs.
Gradually add ice water to the dough and knead well.
When squeezed with your fingers, the finished dough should stick together into a lump and not crumble.
Roll the dough into a flat disk, wrap in cling film and refrigerate for 30-60 minutes.
Roll out the chilled dough between layers of cling film into a layer 5 mm thick.
Using cling film, transfer the dough into a floured baking pan.
Press the dough onto the boots, trim off any excess dough and trim the edges. Prick the base in several places with a fork.
Place the pan in an oven preheated to 180°C for 15 minutes.
Prepare the pumpkin pie filling. Grind the pumpkin pulp with sugar, salt and spices.
Add lightly beaten eggs, cream and mix.
Assemble the pumpkin pie. Pour the filling into the crust.
Place the baking sheet in an oven preheated to 220°C for 15 minutes. Then reduce the temperature to 180°C and bake the pumpkin pie for 45-50 minutes.
You can check readiness with a wooden stick or knife - they must be dry.
Cool the pumpkin pie to room temperature and then refrigerate until completely cool.
Serve pumpkin pie with whipped cream.
Pumpkin nut muffin
Ingredients:
300 g peeled pumpkin,
3 eggs,
1.5 cups flour,
150 g butter,
1 cup of sugar,
1 lemon,
2 teaspoons baking powder,
salt to taste,
0.5 cups crushed walnuts,
chocolate for glaze.
Grate the pumpkin on a medium grater and drain the juice.
Remove the zest from the lemon and squeeze out the juice.
Rub butter and sugar, add eggs, lemon juice, zest, pumpkin and mix.
Combine sifted flour, baking powder, salt, and mix with liquid ingredients.
Knead the dough. It should not be very thick.
Fill silicone muffin tins about 2-3 cm with batter.
Place the pumpkin muffins in an oven preheated to 180°C.
Bake the cupcakes for 30-35 minutes.
Cover the finished pumpkin cupcakes with melted chocolate.
Top with crushed nuts.
Pumpkin apple muffin
Ingredients:300 g peeled pumpkin,
1 apple,
1 lemon,
2 eggs,
2 cups of flour,
200 g sour cream,
1 cup of sugar,
1 cup raisins,
10 g baking powder,
1 tbsp. spoon of powdered sugar,
a pinch of salt.
Peel the pumpkin and apple and grate on a coarse grater.
Wash the raisins and soak for 30 minutes.
Beat the sour cream and sugar a little.
Add eggs, lemon juice, pumpkin, apple, raisins, sifted flour with baking powder and salt and knead the dough.
Fill greased baking pans with batter.
Place the pumpkin-apple muffins in an oven preheated to 180°C.
Bake the cupcakes for 35-40 minutes.
Decorate the finished pumpkin cupcakes with powdered sugar.
Bon appetit!
Diet baking is good because it allows you not to give up your favorite confectionery products in the form of pies, cookies, muffins in the name of maintaining your figure or during diets.
It can be tasty, healthy and low in calories at the same time.
What else do lovers of goodies need with tea or coffee? Baking with pumpkin is an example of this dietary approach, as pumpkin is a healthy dietary staple that can serve as the base for many dishes, from pies to side dishes.
Pumpkin cupcakes I would like to note that in this recipe you can use zucchini instead of pumpkin, but in this case you need to take 1 more egg. Muffins with zucchini are not sweet and can be served with sour cream and mustard sauce for the main course or as a side dish.
If you use sweet pumpkin, then the muffins, even without sugar, will turn out sweet and will be good for tea or warm for breakfast or dinner.
Ingredients:
pumpkin – 400 g.,
carrots – 200 g.,
egg – 2 pcs.,
oat flakes (rolled oats) – 100 g (1 cup),
spices:
nutmeg, ginger to taste, pinch of salt
Preparation:
1. Grind the pumpkin and carrots (in a blender, chopper or three on a grater), mix them together and add eggs, oatmeal and salt with spices.
2. Mix everything well and put the resulting dough into silicone molds, compacting it well into them. Makes approximately 12 cupcakes.
3. Place the cupcakes in the oven at 180C and bake for about 40 minutes until lightly browned. Afterwards, let them cool slightly and serve warm with any sauce, berries, jam, sour cream or yogurt. The results are delicious and low-calorie dietary pumpkin muffins (approximately 95 kcal per 1 piece).
They are also good cold, but as a pastry for tea or coffee. The muffins are quick and easy to prepare, they contain only healthy and natural ingredients, they do not contain sugar or flour, which allows this recipe to be classified as a healthy food or dietary recipe.
Other dietary recipes for baking with pumpkin: “Tender pumpkin casserole with cottage cheese”, “Easy casserole with pumpkin and oatmeal”, “Pumpkin muffin” Bon appetit and be healthy! Leave your comments - feedback is very important!
Best regards, Lena Radova
