There are many ways to make delicious pumpkin baked goods, but we bring to your attention an original cake recipe using cornmeal. Thanks to it, the texture is tender and slightly crunchy, and the color is rich golden orange. In addition, corn flour gives the product a slight nutty flavor.
Important advice for the housewife: the amount of sugar can be adjusted depending on the sweetness of the pumpkin itself – if it is very juicy and sweet, the sugar can be reduced to 70–80 g.
Ingredients:
- Pumpkin – 150 g (peeled)
- Sour cream (15%) – 100 g
- Butter – 100 g (softened)
- Sugar – 100 g
- Eggs – 2 pcs.
- Wheat flour – 65 g
- Corn flour – 65 g
- Baking powder – 10 g
Preparation:
1. In a deep bowl, beat softened butter with sugar until fluffy and light.
2. Add eggs one at a time, beating thoroughly after each addition. Then pour in the sour cream and mix well again until smooth.
3. Grate the peeled pumpkin on a fine grater and add to the dough. Stir.
4. In a separate container, mix wheat and corn flour with baking powder. Gradually fold this mixture into the dough, stirring gently with a spatula or spoon so as not to overwork the dough.
5. Place the finished dough in a baking pan lined with parchment or greased with butter. Place in a preheated oven at 180°C and bake for 30-35 minutes.
6. Check the readiness of the cupcake with a toothpick: if it comes out dry, the cupcake is ready.
Innings:
Let the cake cool slightly in the pan, then remove and cool completely on a wire rack. Serve with tea – it goes well with honey, butter or sour cream.
