Rye Cupcakes with Pumpkin Recipe
Very tasty, flavorful, and you can even say… Diet cupcakes! The combination of rye flour with pumpkin and vanilla turned out to be very organic. Try to bake, and treat yourself to a cold autumn day, a Cup of hot tea and a fragrant cupcake!
Servings
6
Cook Time
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Instructions
  1. Peel the pumpkin and cut it into small cubes. Put the cubes in a plate and send them to the microwave for 2 minutes. The pumpkin will become soft.
  2. Beat the egg with sugar until fluffy. Then add milk and fermented baked milk. (kefir) can be replaced with yogurt). Stir well.
  3. Add the rice and rye flour together with the baking powder and vanilla. Knead the dough is not thick and let it rest for 10 minutes.
  4. Add the pumpkin to the dough and mix gently.
  5. Preheat the oven to 150 degrees. Spread the dough on the muffin baking forms. Sprinkle flax seeds on top. Bake for 30-35 minutes until tender and nicely colored.
  6. Cool the finished cupcakes and remove from the molds.
  7. Sprinkle the cupcakes with powdered sugar and serve.
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