Pumpkin cupcake is a tasty, healthy and satisfying treat. Fragrant pastries are easy to cook at home in a slow cooker, spending a minimum of time.

Pumpkin cupcake in a multicooker simple

This recipe for cooking cupcake has an incredible tenderness of taste and aroma. The dessert is suitable for family evening gatherings over a cup of tea.

Ingredients:

• pumpkin - 700 gr (instead of pumpkin, you can take pumpkin puree, in this case it will require 250 gr);
• low -percent kefir - 1 cup;
• sugar - 1 cup;
• flour - 500 gr.;
• eggs - 2 pcs.;
• baking powder - 1 tsp. with a slide;
• cream oil - a small piece for lubricating the bowl.

Preparation:

1. Remove kefir from the refrigerator and let it purchase room temperature.
2. My pumpkin, clean, remove the seeds, cut into cubes about 2 cm in size.
3. Pour 250 ml of pure cold water into the pan, run pieces of pumpkin there, cover with a lid and put for 20 minutes to cook over low heat. It will be possible to remove from heat as soon as the pumpkin is completely cooked. Periodically you need to stir.
4. When the pumpkin is ready, move it into a colander, wait for the complete drain of the liquid.
5. Put the pumpkin in a container and with the help of a blender to kill in homogeneous mashed potatoes.
6. In a separate container, combine sugar and eggs, kill it with a blender until smooth, about 5-7 minutes.
7. Add pumpkin and kefir to the eggs. Beat.
8. Mix the baking powder and flour, pour small portions into the eggs in small portions, while mix or interrupt so that lumps do not appear. The dough should become a density as a high percent sour cream.
9. Lubricate the bowl abundantly with oil, instead of cream, it is possible to use vegetable, but without smell.
10. Pour the dough evenly into the bowl, if required, we use a spatula.
11. Bake with a closed roof in the "baking" mode for 1 hour.
12. After the signal about the completion of the cooking, we put the “heating” mode for 15 minutes.
13. Over time, we take out the cupcake from the bowl using a steaming mount.
14. For aesthetics when serving, sprinkle with sugar powder and decorate with fresh berries.

Pumpkin cupcake in a multicooker on kefir

A quick recipe is hateful, prepared easily, bakes well.

Ingredients:

• kefir - 1 cup;
• sugar - 1 cup;
• eggs - 2 pcs.;
• flour - 500 gr.;
• pumpkin - 300 gr. (instead of fresh you can use mashed potatoes);
• drill soda - 1 tsp. no hill;
• lemon juice - 1 tbsp.;
• vegetable oil - 1 tsp;
• orange zest - 1 tbsp;
• ground cinnamon - Paul Ch.L.

Preparation:

1. Wash the pumpkin, clean the peel, cut into small pieces.
2. Put pieces of pumpkin in a pan, pour water and cook for about 20 minutes until finished.
3. According to the readiness of the vegetable, drain the water, interfere with the pieces without liquid into the brander, sprinkle sugar, zest and interrupt to a homogeneous mass.
4. Pour kefir into a separate container. It must be at room temperature, take care of it in advance.
5. In the vessel with kefir, add the prepared mass of pumpkin, lemon, juice, cinnamon and eggs. Mix everything well.
6. Add soda to the flour, check, and then gradually pour it to the liquid mass.
7. We knead with a spoon or interrupt with a blender, the main thing is that there are no lumps.
8. Lubricate the multicooker bowl with oil abundantly. Distribute the resulting dough on the surface of the bowl, if necessary - to rede it with a spatula.
9. Close the lid, put the program "Baking" for an hour and 15 minutes.
10. After the sound signal, pierce the cupcake with a toothpick, check if it is ready.
11. For the preparation of cake, carefully remove it from the bowl with an insert for steaming.
12. We are waiting for when it cools completely. You can serve to the table.

Pumpkin cupcake for this recipe will be very airy, not too sweet, fragrant and, of course, tasty!

Pumpkin cupcake with cinnamon in a slow cooker

You will get a magnificent and fragrant cupcake, following this recipe. You can serve the dish immediately after cooking or cut the cake in half and soak it with delicious homemade cream.

Ingredients:

• granded on a coarse grater - 1.5 cups;
• sugar - 2 cups;
• vegetable oil - 1/3 glasses;
• flour - 2.5 cups;
• eggs - 2 pcs;
• 1.5 tsp. baking powder of dough without a slide;
• paul h. l. salts;
• 1 tsp ground cinnamon;
• paul Ch.L. ground ginger;
• a pinch of nutmeg.

Preparation:

1. Beat sugar and eggs in a separate container, a white homogeneous mass should be obtained.
2. Add grated pumpkin to the eggs, mix.
3. Add vegetable oil without odor.
4. Mix the flour with baking powder and salt, mix. Then carefully introduce to the egg mixture. Mix gently, look so that lumps do not form.
5. Add spices to the test.
6. Lubricate the multicooker bowl with oil, spread the dough evenly, if necessary, we use the spatula.
7. We put the "baking" mode for 1 hour.
8. After the signal of readiness, check the cupcake with a toothpick for readiness.
9. In preparation, we are waiting for complete cooling of the baking, after which we take out the cake with a steamed device.
10. You can decorate the dessert before serving icing sugar or glaze.

Light pumpkin cupcake in a multicooker

Ingredients:

• sugar - 1.5 cups;
• eggs - 3 pcs.;
• pumpkin - 400 g;
• flour - 1.5 cups;
• baking powder - 1 tsp. no hill;
• refined vegetable oil - 6 tbsp;
• a pinch of salt.

Preparation:

1. Beat the eggs with a blender in a separate container until lush foam is obtained.
2. Add sugar and salt, interrupt again until smooth.
3. Mix the flour with a baking powder, sift. Slowly pour the flour to the eggs, knead thoroughly, there should not be lumps.
4. Wash the pumpkin, clean, grate on a coarse grater, give juice.
5. Add pushed pulp to the dough, stir.
6. Lubricate the bowl of the multicooker with oil. Put the dough evenly, if necessary, flatten it with a spatula.
7. Close the lid, set the "baking" mode for 1 hour.
8. After the signal of readiness, check the degree of baking with a toothpick.
9. We wait for the complete cooling of the cupcake, after which we take it out by the device for steamed.
10. Before serving, sprinkle a cupcake with powdered sugar or glaze. It is also good to water the pastries with melted chocolate with white or milk.

Pumpkin cupcake with cranberry in a slow cooker

Ingredients:

• pumpkin - 400 g;
• sugar - 1.5 cups;
• flour - 1.5 cups;
• eggs - 3 pcs.;
• vegetable oil - 6 tbsp.;
• the baking powder of the dough is 1 tsp. no hill;
• a pinch of salt;

For decoration:

• cranberry;
• vanilla sugar;
• powdered sugar.

Preparation:

1. Beat the eggs with a blender in a separate container until lush foam is formed.
2. Add sugar and salt, beat again.
3. We combine flour with baking powder.
4. Gradually, pour the flour to the eggs, thoroughly knead so that lumps do not form.
5. Add oil to the dough, interrupt with a blender.
6. Wash, clean, grate with a small fraction.
7. Connect the pumpkin with the dough, knead.
8. We abundantly lubricate the bowl of the multicooker with oil, evenly distribute the dough, if necessary, distribute with a spatula.
9. Close the unit cover, set the “baking” mode for 1 hour.
10. After a signal of readiness, check the degree of baking with a toothpick.
11. Put the baking on the dish using a steam collection device.
12. Beautifully lay out cranberries on the cupcake.
13. We combine the powder with vanilla sugar, mix and sprinkle pastries.

Pumpkin cupcake with condensed milk in a slow cooker

Delicate pastries with pumpkin filling in combination with crumbly test will definitely surprise your guests and households.

Ingredients for the test:

• flour - 1.5 cups;
• cold water - 5 tbsp.;
• butter - 200 g;
• a pinch of salt.

Ingredients for the filling:

• pumpkin - 1 kg. (or already ready -made mashed potatoes - 500 gr.);
• sugar - 50 gr.;
• eggs - 2pcs;
• condensed milk - gender jars;
• ground cinnamon - Paul Ch.L.;
• salt - Paul Ch.L.;
• ground dry ginger - a quarter of a pp.;
• ground nutmeg - a quarter of p.l.;
• lemon juice - Paul Ch.L.

Preparation:

1. Break butter into small pieces, put in a separate deep container.
2. Pour salt and flour.
3. Hand the ingredients to the crumb.
4. Pour water to the dough and immediately knead the elastic dough.
5. Cover the cup of multicooker with baking paper so that the edges remain. Thus it will be easy to pull out the cupcake.
6. Put the dough in the bowl and carefully and evenly distribute it along the bottom, while forming the sides by about 3 cm.
7. On the entire surface, make piercing the dough with a fork.
8. Remove the bowl with the dough in the refrigerator.
9. Now let's start cooking mashed potatoes if you take a fresh pumpkin.
10. Wash the pumpkin, clean, cut into pieces of 2 by 2 cm.
11. Put the vegetable into a pan, pour water and cook for 20 minutes until the product is soft.
12. When the pumpkin is cooked, drain the water.
13. Chop the boiled pumpkin with a blender until homogeneous mashed potatoes. Cool completely.
14. In a separate container, mix eggs, mashed potatoes, sugar, condensed milk, lemon juice and spices. Stir until a homogeneous state.
15. We take out the bowl with the dough, pour the prepared filling in the middle of the dough. It is important to ensure that it does not result in the boundaries of the sides.
16. We load the bowl into the slow cooker. We exhibit the program "Baking" for 1 hour.
17. After time, check the readiness of the filling with your finger. It should be dense and wet.
18. Cool cool and get out of the bowl per parchment.
19. We spread on a dish.
20. Such a dessert is best decorated with finely chopped mint.

Pumpkin kefir -based kefir in a slow cooker

A simple recipe does not require special efforts from the hostess.

Ingredients:

• pumpkin - 250 g;
• sugar - 1 cup;
• kefir - 1 cup:
• flour - 2.5 cups;
• food soda - 1 tsp;
• vinegar - 1 tbsp.;
• eggs - 2 pcs;
• ground cinnamon - 1 tsp

Preparation:

1. Wash the pumpkin, clean, cut into pieces of 2 by 2 cm.
2. Put the pumpkin in a brand and kill in very small pieces.
3. Gradually introduce sugar. Chop. The pumpkin will become like liquid mashed potatoes.
4. In a separate container, mix eggs, kefir, pumpkin, soda, cinnamon, cinnamon. Mix everything thoroughly so that lumps do not form.
5. Instead of soda with vinegar, you can use lemon juice in the amount of 1 tbsp.
6. Little by little, introduce flour into the mixture. Mix. The dough should purchase a density of sour cream.
7. Lubricate the multicooker bowl with oil.
8. Pour the dough evenly at the bottom of the bowl.
9. We set the “baking” mode for 1.5-2 hours, depends on the power of the unit.
10. The readiness of the cake should be checked with a toothpick.
11. When the cupcake is prepared, wait until it cools down, and then take it out.

Pumpkin cupcake with cottage cheese cream in a slow cooker

Ingredients:

• softened butter - 100 gr.;
• sugar - 1.5 cups;
• eggs - 2 pcs;
• puree pumpkin - 1 cup;
• vanilla sugar - 2 bags;
• flour - 2 glasses;
• baking powder - 0.5 tsp.;
• food soda - 1 tsp;
• salt - Paul Ch.L.;
• ground cinnamon - Paul Ch.L.;
• ground dry ginger - Paul Ch.L.;
• ground cloves - a pinch;
• kefir - half a glass.

For cottage cheese cream:

• cottage cheese of a high percentage of fat content - 250 g;
• softened butter - 50 g;
• buckwheat honey - 2 tbsp.;
• sugar powder - 350 gr.

Preparation:

1. Lubricate the multicooker bowl with oil.
2. The bottom of the bowl is extended by parchment. Parchment also needs to be lubricated with oil.
3. Oil and sugar need to be killed with a sinking blender until splendor.
4. Add eggs, kill well.
5. Add puree pumpkin and vanilla sugar, kill until smooth.
6. In a separate container, mix flour, baking powder, salt, soda and spices.
7. Add the flour mixture and kefir to the pumpkin mixture. Mix.
8. Pour half the resulting dough into the bowl. Prepare on the program "Baking" for about 30 minutes. Check readiness with a toothpick.
9. Wait when the cake has cooled a little, pull it out.
10. The same actions to do with the second part of the test.
11. Cook cakes.
12. We proceed to prepare cottage cheese cream.
13. In a deep bowl, kill the cottage cheese and oil until a homogeneous state.
14. Add honey, powder to the mixture, beat again to the consistency of the cream.
15. We put one cake on a plate, cover it abundantly with cottage cheese cream.
16. Put the second cake on the first and also cover with cream on top.
17. The resulting design is lubricated with cream from the sides.
18. The cupcake is ready, it remains only to decorate it to taste. You can chopped nuts, for example, fresh berries or mint.
19. We remove the finished cupcake in the refrigerator to infuse and soak.

Pumpkin cupcake with a multicooker

Ingredients:

• puree pumpkin - 300 g;
• semolina - 250 g;
• kefir - 150 ml;
• sugar - 100 g;
• eggs - 2 pcs;
• flour - 4 tbsp.;
• ground cinnamon - Paul Ch.L.;
• food soda - Paul Ch.L.;
• vinegar - 1 tsp;
• refined vegetable oil - 50 ml;
• oil for lubricating the bowl.

Preparation:

1. In a deep container, mix kefir with mankuas and vegetable oil.
2. Wash, clean, cut into small cubes. Place the vegetable in a pan, pour water and cook until cooked, about 20 minutes.
3. In a separate dish, mix kefir with mankuns.
4. When the pumpkin is ready, drain the water and kill it with a blender in mashed potatoes.
5. In another container, kill sugar and eggs with a blender. Pour in the pumpkin.
6. Add cinnamon, kill with a blender again.
7. We wait 30 minutes, during this time the semolina swells well.
8. After a while, we pour soda and flour barked vinegar. He mixes carefully so that there are no lumps.
9. Lubricate the multicooker bowl with abundantly with oil, pour the resulting dough.
10. We close the slow cooker, set the program "Baking" for 1 hour.
11. When a signal of readiness sounds, check the baking degree of baking with a toothpick.
12. If the cupcake is ready, we are waiting for it to cool down a little and take it out onto the dish.
13. You can decorate the cupcake before serving powdered sugar mixed with vanilla sugar. In addition, fresh berries and whipped cream will look good.

Pumpkin cupcake with lemon glaze in a slow cooker

The recipe for a fragrant moist cupcake, similar to a casserole, will appeal to households and guests. Lemon glaze will give a pleasant sourness to the dish.

Ingredients:

• pumpkin - 500 g;
• eggs - 4 pcs;
• flour - 1 cup;
• refined vegetable oil - 80 ml;
• sugar - half a glass;
• baking powder of the dough - 1 tsp;
• salt - a pinch;
• ground cinnamon is a pinch.

Grazuri ingredients:

• sugar powder - 150 g;
• juice of half lemon.

Preparation:

1. Wash, clean, grate with a large fraction.
2. Beat the eggs with a blender to foam.
3. Put the pumpkin to the eggs. Mix.
4. Add vegetable oil, mix again.
5. In a separate deep dish, mix sugar, salt, baking powder, flour and cinnamon. To stir thoroughly.
6. Add the flour mixture to pumpkin. Mix.
7. Lubricate the bottom of the multicooker bowl with oil.
8. Pour the dough evenly into the bowl.
9. Close a slow cooker, put the program "Baking" for 1 hour.
10. When the readiness signal sounds, check the baking with a toothpick.
11. When the cupcake is ready, it gives it a little to dump, and then get it with a capacity for steamed and put on a dish.
12. In a separate bowl, mix lemon juice and powder. Stir thoroughly.
13. Pour the cupcake with glaze evenly.