Pumpkin cupcake: recipe. Pumpkin baking in a slow cooker

Pumpkin is an invariable attribute of any summer cottage with its leisurely life and measured tea drinking on the summer veranda. The multicooker is an indispensable appliance in the modern kitchen, one of the embodiments of our always-hurrying and always-late world. It would seem that these are incompatible things, but with enthusiasm and the imagination of the cook, the eclecticism of the components turns into exquisite harmony. It's pumpkin pie in a slow cooker! You can also prepare this dish without a slow cooker, more details here.

To make a delicious pumpkin pie in a slow cooker, we need the following.

Ingredients

Classic pumpkin pie in a slow cooker

The proportions of ingredients for a classic pie using an orange vegetable will be as follows:

• 100 g butter;
• 180 g sugar;
• 2 eggs;
• 200 ml pumpkin puree;
• 10 g baking powder;
• 240 g flour;
• 5 g vanilla;
• 5 g cinnamon;
• 3 g nutmeg;
• 3 g salt;
• 90 g chopped walnuts;

Pie recipe step by step:

1. Pour sifted flour, spices and baking powder into one bowl. To ensure that all ingredients are well combined, stir the mixture with a whisk.
2. Make puree from pumpkin. It can be raw; for this, the vegetable is simply chopped with a blender. For a more tender result, the pumpkin pulp is pre-baked or steamed.
3. Beat soft butter with sugar. When the mass brightens and becomes homogeneous, add eggs one at a time. Vegetable puree and bulk dough components are sent next. The nuts are added last.
4. Bake in a greased multi-pan for about 1 hour 20 minutes before testing with a dry toothpick. If after the specified time the cake is wet, you should simply leave it on the heat until ready.

Preparation

1. First you need to chop the pumpkin. Depending on the required consistency, you can use a vegetable slicer, food processor, or just a fine grater. The final volume of pumpkin mass for preparing the pie should be approximately 1.5 cups for a slow cooker. A coarse grind will keep the pumpkin inclusions on your pie and make it bright and sunny, while a fine grind will leave only a delicious pumpkin flavor. Since the pumpkin pulp consists of 90% water, it is important to compact the mass occasionally. The same principle applies to preparing apples if you decide to use them.

2. The next step is the process of beating eggs with sugar with a mixer until the mass turns white.

3. The chopped pumpkin mixture is added to the egg mixture and mixed.

4. Add a little vegetable oil. For baking, it is preferable to use a refined product. The addition of flour, salt and baking powder must be accompanied by sifting and thorough mixing. The final step in the dough preparation process is to mix and add spices, which can be either the recommended ingredients or experimental creative finds such as orange or lemon zest. Instead of pure cinnamon, I added a cinnamon sugar mixture to make the cake even sweeter.

5. Place the prepared dough into the multicooker bowl (it is recommended to grease the bowl with vegetable or butter beforehand), and leave to bake.

6. Estimated cooking time is 50 minutes, plus 20 additional minutes for baking and 10 minutes for heating. For more precise control, it is better to use a wooden skewer. It is recommended to bake at a temperature of 150 degrees.

7. After the pumpkin pie is baked, let it cool slightly in the bowl with the lid ajar. After this, remove the pie and place it on a plate. You can decorate it with powdered sugar, chocolate glaze or other ingredients before serving. You can safely brew tea. The aroma of a freshly baked pie will eliminate the need to gather guests to the table. Ready! An appetizing and fragrant, summer and sunny pie awaits guests and their enthusiastic reviews!

Pumpkin cake with curd cream

Baking cakes

Prepare a multicooker pan: grease the walls with a piece of butter, and line the bottom with a circle of parchment paper, which is also greased with oil.
If you don't have parchment paper, simply grease the pan with oil and flour the bottom. In a bowl or the bowl of a food processor, using an electric or hand mixer, beat the butter and sugar until lightly fluffy (about 3 minutes).

Add eggs (one at a time), mixing well after each addition. Scrape down the sides of the bowl as needed.

Add the pumpkin puree and vanilla extract to the bowl and beat until the batter looks like thick buttermilk.

In a separate bowl, whisk together flour, baking soda, baking powder, salt and spices.

Add the flour mixture and kefir in portions alternately to the dough, in three additions, starting and ending with the flour mixture.

You can bake all the dough at once and then cut one tall pie in half. But I advise you to divide the dough in half and bake it in two batches. This way the cakes will bake better.

Place half of the batter in the prepared multi-pan and bake on the Bake setting for about 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Leave the finished cake in the multi-pan for another 20-25 minutes, then tip the pan onto a wire rack and remove the cake. Do the same with the rest of the dough.

Cool the cakes on a wire rack for 10 minutes, then remove the parchment paper and let them cool completely.

Preparing the glaze

Place the cottage cheese and butter in a bowl and with an electric mixer fitted with the paddle attachment, beat until smooth.

Add buckwheat honey and powdered sugar and beat until light and creamy and smooth.

Add more powder or honey to the bowl if needed.

Putting the pie together

Place one of the cakes on a plate or turntable. By the way, the stand for assembling the cake is a very convenient thing. If you ever come across one, be sure to buy it. It is especially convenient to decorate a cake with icing from a pastry bag on such a stand.

Place a cardboard circle on the stand, and a cake layer on top of it (to make it easier to remove the pie from the stand later). Generously coat the cake with frosting.

Place the second cake layer on top of the first layer and frost the top and sides of the cake.

Decorate the pie with whole or chopped nuts. If desired, you can add a little natural food coloring to the remaining frosting and paint simple designs across the surface of the cake.

Refrigerate the pumpkin pie, but turn it out ahead of time to bring to room temperature before serving. Bon appetit!

A little history

The historical homeland of pumpkin is South America; it was cultivated by the aborigines for about 5,000 years. Brought to Europe from the southern hemisphere several centuries ago, this vegetable was not widely used, but was used rather as a decorative material. In domestic cooking, pumpkin also did not immediately become very popular. Despite its beneficial properties, many do not like the smell or taste of this fruit. To remedy the situation, you can prepare various pumpkin-based dishes that include other components. What could be better than pumpkin porridge and pies with pumpkin filling, puddings, pancakes, juice, cream soups with this healthy product. And the smell of baked pieces with a crispy caramel crust stimulates the appetite more than many other types of dessert!

Pumpkin pie in a slow cooker

Thursday, November 27, 2014

Preparing delicious baked goods in a slow cooker, especially according to proven recipes, is never complicated or hassle-free. So today I decided to offer you a very tasty pie with my favorite pumpkin. If you don't like this product, don't worry - the characteristic pumpkin flavor is carefully masked by orange zest and cinnamon.

You can say that this is a quick baking recipe, since almost everything that can be baked in a slow cooker is prepared quickly and easily. In addition, there are practically no cases where baked goods in a slow cooker do not rise or remain uncooked.

I always use 200 ml glasses. We take kefir at room temperature, and the pumpkin weight is indicated in already purified form. The finished pumpkin pie can be sprinkled with powdered sugar, but this is optional.

How to make pumpkin pie

Remove seeds and peel from fresh pumpkin slices and grate on a coarse grater. Finely grating the pumpkin will give a lot of juice and the pie may turn out soggy. Also, do not mix pumpkin pulp with sugar, as the juice secretion will only increase. Pumpkin comes in a variety of juiciness, and for some varieties you may need to strain the pumpkin pie pulp into a sieve. The pumpkin will go into the pie not as a filling, but directly into the biscuit dough.

In total, for the pie you will need 2 faceted glasses of pumpkin pulp; when you measure it, lightly crush it in the glass, as in my photo:

In a deep bowl, mix the dry ingredients: sifted flour, baking powder, salt, cinnamon or vanilla, I add chicory there (1.5 level tablespoons, do not add more so that bitterness does not appear).

The eggs are beaten with sugar into a strong foam, a little less time than a biscuit,

add flour mixture, vegetable oil, mix,

then the pumpkin pulp is laid out.

Everything is mixed well until smooth.

How to make pumpkin pie in a slow cooker

The multicooker bowl is greased with butter, and liquid pumpkin dough is poured into it.

A sponge cake or pumpkin muffin is baked on the “Baking” program for 65 minutes, I use a Panasonic multicooker with a 4.5-liter bowl capacity, in other models this program is similar. In multicookers with a smaller volume (2.5 liters), the baking time increases by 20-40 minutes.

After the signal, turn off the multicooker, open the lid,

Let the pumpkin pie sit in the slow cooker for a while, and then remove the pumpkin pie from the steam tray and let it cool.

At this time, I managed to beat a few spoons of sour cream with sugar for fudge, frozen sea buckthorn berries (they just matched well in color) and grated chocolate candy became the decoration for the pumpkin cupcake.

The pumpkin pie according to this recipe turned out to be very soft and tender, unlike dry biscuits that require additional soaking; this cake does not need to be cut and soaked. But not like a brownie. Cocoa powder can give a chocolate color to a sweet pumpkin pie; three tablespoons are enough for this amount of pumpkin.

Here's a piece of pumpkin cake from the Recipe Notebook:

This pumpkin pie recipe can be prepared in the oven or bread machine by adjusting the cooking time. In an oven preheated to 170 degrees, the pumpkin pie is baked for about 45-50 minutes, but a lot depends on the oven; you need to test for doneness with a wooden stick.

Best regards, Anyuta

Homemade baked goods are always tasty, healthy and appreciated by grateful tasters. The same cannot be said about store-bought pies and buns stuffed with various harmful chemical components. Moreover, baking a delicious dessert, such as a pumpkin muffin, is not at all difficult, especially if you have a wonderful assistant in your arsenal - a PHILIPS multicooker or any other multicooker model. Pumpkin cake in a slow cooker is prepared from the most ordinary ingredients, but it turns out very tender, soft, and moist inside. According to the recipe, the cake batter includes pumpkin puree, which is very easy to prepare yourself from fresh pumpkin. Or you can replace it with ready-made jarred puree from the store. In addition, the amount of flour required for the dough depends on the consistency of the puree. If the pumpkin mass is quite liquid, then it is better to use a little more flour so that the dough turns out like thick sour cream.

Taste Info Pumpkin Dishes / Cupcakes

With pumpkin and apples

When baking a dessert with pumpkin and apples in a slow cooker you will need:

• 350 g pumpkin;
• 150 g apples;
• 260 g flour;
• 200 g semolina;
• 3 eggs;
• 300 g sugar;
• 14 g baking powder;
• 5 g vanilla sugar;
• 3 g salt.

We bake as follows:

1. Grind the pumpkin pulp without skin and seeds using a grater with large holes. After removing the core and peeling, chop the apples into small cubes.
2. Start beating the eggs with salt, then gradually add sugar, including vanilla. Drown the pumpkin and apples in egg foam.
3. Next, stir in flour and baking powder into the dough. The last ingredient that will go into the total mass is semolina. Its amount can be slightly reduced or increased depending on the juiciness of the apples and pumpkin.
4. Grease the multicooker bowl with a small amount of oil, sprinkle with semolina and transfer the dough into it. Bake a pie using the gadget's baking function. Cooking time will be between 40-60 minutes.