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Print Recipe
Pumpkin Muffin with Nuts Recipe
Fluffy, tender pumpkin cupcake, moderately sweet, with the aroma of cinnamon, with orange glaze and pistachios-try it?
Cook Time 45-50 minutes
Servings
Cook Time 45-50 minutes
Servings
Instructions
  1. Pour the butter, 2 tablespoons of orange juice, and brown sugar into a bowl. Beat until smooth - until smooth I did not really work, whipped for 5 minutes.
    Pour the butter, 2 tablespoons of orange juice, and brown sugar into a bowl. Beat until smooth - until smooth I did not really work, whipped for 5 minutes.
  2. Add the eggs one at a time, beating them into a fluffy foam. Add pumpkin puree, cinnamon, pepper, flour and baking powder. Mix well - I whipped with a blender.
    Add the eggs one at a time, beating them into a fluffy foam.
Add pumpkin puree, cinnamon, pepper, flour and baking powder.
Mix well - I whipped with a blender.
  3. Form to grease with oil, sprinkle with flour-shake off the excess. I have silicone, so nothing smeared. Made for half a serving-a form with a capacity of 1.25 liters.
    Form to grease with oil, sprinkle with flour-shake off the excess.
I have silicone, so nothing smeared.
Made for half a serving-a form with a capacity of 1.25 liters.
  4. The oven is preheated to 180 degrees. Bake for 45-50 minutes - I made half a portion and baked for 25 minutes. Cool the cake on the grill. RUB the powdered sugar with two tablespoons of orange juice. Place on a cupcake and sprinkle with pistachios. Tastes better the next day.
    The oven is preheated to 180 degrees.
Bake for 45-50 minutes - I made half a portion and baked for 25 minutes.
Cool the cake on the grill.
RUB the powdered sugar with two tablespoons of orange juice.
Place on a cupcake and sprinkle with pistachios.
Tastes better the next day.

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