Perfect autumn cupcakes-incredibly fluffy, soft, delicious, tender, without the slightest hint of pumpkin, with a light taste of cheese. Unsweetened, they can replace bread, perfect for buffet tables, Yes, just with a Cup of tea! They are made on one or two, even a mixer is not needed! Trying it?
| Cook Time | 55 minutes |
| Servings |
Ingredients
- 200 gram Vegetable puree pumpkin.If there is no ready-made, then bake the pumpkin and punch it with a blender
- 250 gram Flour wheat / Flour
- 2 pieces Chicken eggs
- 60 ml Vegetable oil
- 100 ml Water
- 70 gram Hard cheese
- 2 teaspoons Baking powder
- Sesame seeds to taste
Ingredients
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Instructions
- Grate 50 gr of cheese on a fine grater, cut the rest into small cubes. Put the pumpkin puree and eggs in a bowl and mix. Add the grated cheese and mix.
- Pour in the water and vegetable oil and mix.
- Add the flour and baking powder and mix. Add the cheese cubes. Stir.
- Here is the dough turned out.
- We put them in cupcake molds - I didn't grease them with anything. Top with sesame seeds if desired. If you are not sure about the quality of the forms, brush with vegetable oil.
- Bake in a preheated 180 degree oven for 20-25 minutes. Focus on your oven! Allow to cool slightly, remove from the molds and cool on the grill.
- If the color of the pumpkin is not very bright, then add half a teaspoon of turmeric to the dough-the taste is imperceptible, and the color will give a very beautiful.
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