The seller in the market persuaded to buy a large pumpkin and wrote down the recipe on a napkin, a magic delicacy

Pumpkin pastries, and even with coffee - this is exactly what you need to brighten up the gray autumn weekdays! Once, about 7 years ago, a seller at the market wrote down a recipe on a napkin: “A lover of pumpkin and coffee waiting for my tea!” We have been married for 6 years. By the way, my husband now owns a supermarket chain.

Now for the cupcake itself. It comes out a little moist, moderately sweet, spicy and delicious. What a scent it is.

Today's edition. "Site" He will tell you how to cook. pumpkin-coffee muffin Quick and easy. I really like its fragrant crisp crust from the sprinkle!



Pumpkin baking Ingredients for dough

• 300g pumpkin
• 60 ml of milk
• 120 ml of vegetable oil
• 2 eggs
• 190g flour
• 1.5 tsp baking powder
• 1 tbsp instant coffee
• 1 tsp cinnamon
• 0.5 tsp nutmeg
• 0.5 tsp ground cloves
• 150g sugar
• 0.5 tsp salt

Sprinkling ingredients

• 3 tbsp sugar
• 1 tsp natural ground coffee
• 0.5 tsp cinnamon

Preparation

1. Clean the pumpkin, cut it in pieces and bake it softly. The second option - pumpkin can be boiled until ready.
   
   
   
   
2. Break the finished pumpkin with a blender to puree.
   
   
   
   
3. You can cook in advance. cupcake-sprinkleTo do this, mix sugar with ground coffee and cinnamon.
   
   
   
   
4. For test-making Sip the flour with baking powder and salt. Add spices (clove, nutmeg, cinnamon) and instant coffee.
   
   
   
   
5. In a separate container, beat the eggs with sugar to lushness. Carefully lay out the pumpkin puree and stir with a silicone spatula. Pour vegetable oil and milk. Stir again.
   
   
   
   
6. Mix the dry mixture with the liquid. Pour the dough in oiled or covered with parchment paper form for baking (11 by 21 cm). Sprinkle the muffin on top. Bake in a preheated to 180 degrees oven for 50-55 minutes until ready.
   
   
   
   
7. Let the cupcake cool in its uniform and then serve it to the table. That's it, pumpkincake ready. Bon appetit!
   
   
   
   

The Editorial Board also suggest reading the instructions for cooking cottage cheese and pumpkin cake. I'll bake it all autumn, it's not boring!



This cupcake comes out fragrant And the texture of the dough is great: moderately moist, the dough is well baked, which is important. She added walnuts to the dough herself. Me, my husband and daughter were delicious. Next time I want to try adding a little lemon. I think it'll be very useful. But I think where to put it: straight into the pumpkin or rub it in the dough ...

Pumpkin baking in the fall is always the right decision, right? I’ll tell you I’ll definitely be making more! Especially autumn and pumpkins in the juice!