Pumpkin cake in a slow cooker. Pumpkin pie in a slow cooker. Pumpkin muffin with cranberries in a slow cooker
Ingredients
- pumpkin - 200 g;
- flour - 280 g;
- kefir - 200 ml;
- sugar - 170 g;
- eggs - 3 pcs.;
- sunflower oil - 100 ml;
- raisins - 80 g;
- cocoa powder - 1.5 table. spoons;
- soda - 1 teaspoon spoon;
- vanillin - a pinch;
- salt - a pinch.
Cooking time - 2 hours 15 minutes.
Yield: 6 servings.
Baking with fruit is familiar to everyone, and it’s hard to surprise anyone with it. But vegetables are used much less often in sweet baked goods, and in vain. After all, they enrich pies, muffins or cookies with vitamins and healthy fiber, giving them an original taste. Try to experiment and bake a pumpkin cupcake, the recipe with step-by-step photos is given below. Adding raisins, vanillin and cocoa to the dough helps to “disguise” the pumpkin, if suddenly someone at home doesn’t like this vegetable too much. You can bake the cupcake in the oven, but if possible, make the pumpkin cupcake (recipe with photo) in a slow cooker. Thanks to the peculiarities of cooking in this “miracle saucepan”, it turns out very soft and tasty.
How to cook pumpkin muffin in a slow cooker - recipe with photo
Select all the products listed in the ingredients and necessary to prepare a pumpkin cupcake with kefir. The list of products indicates the weight of already peeled pumpkin. Sunflower oil should be odorless, i.e. refined. You can also add dried apricots and nuts to the pumpkin raisin muffin.
To make pumpkin raisin muffin, you first need to prepare the raisins and pumpkin. Raisins should be washed thoroughly with hot water, then pour boiled water for 20 minutes. The pumpkin must be peeled and seeds removed, then grated on a coarse grater.
To prepare a fluffy and delicious pumpkin muffin in a slow cooker, you need to prepare the liquid and dry ingredients separately. To do this, beat the eggs with a mixer until they form a thick foam. Then, without ceasing to beat, gradually add sugar to them and continue to beat until the foam becomes much lighter and significantly increases in volume. Pour kefir and sunflower oil into a bowl.
Then mix these components thoroughly, then add the beaten eggs and mix again. Now you can prepare the dry ingredients. Sift flour and cocoa into a separate container, add salt, vanillin and soda. Mix everything well. Gradually add dry ingredients to liquid ingredients. Stir well until the dough is completely homogeneous.
Drain the water from the raisins, dry them slightly with a napkin and place them in the dough. Squeeze out the juice from the grated pumpkin, then add the pumpkin to the dough.
Mix everything well. Lightly grease the multicooker bowl with sunflower oil. Then pour the dough into it.
In the menu, select the “Baking” program, set the timer for 1 hour 15 minutes. After the sound signal about the end of the program, leave the kefir-pumpkin cupcake in the “Warming” mode for another 15-20 minutes. Then take out the bowl and let the cake cool right in it. After this, transfer it to a dish using a steaming container. When the cake has completely cooled, you can sprinkle the top with powdered sugar.
Now you know how to make pumpkin muffin in a slow cooker at home. As you can see, baking such a simple pumpkin cupcake, the recipe with photo of which is outlined above, is not difficult.
We wish you bon appetit!
I associate these muffins with autumn. Their bright orange color is reminiscent of the color of autumn foliage, and the ripe pumpkin symbolizes deep autumn. It is at this time that you really want to charge your whole family with bright orange positivity in the form of pumpkin muffins.
When it’s raining outside, it’s cold and gloomy, bake pumpkin muffins in a slow cooker that will delight you with their taste, color and aroma.
We are all used to making porridge, side dishes, jam, salads, casseroles from pumpkin, but not muffins, but in vain! Pumpkin, although a vegetable, is a great addition to any dessert. Baking based on it always turns out tasty and very healthy.
I make pumpkin muffins in batches, but they can just as easily be made in a slow cooker bowl. I tried both of these options, so I can say with confidence that the shape of pumpkin muffins does not affect their taste in any way.
Ingredients:
- Butter (butter) and sugar - one hundred and ten grams each;
- Pumpkin and flour - two hundred grams each;
- Baking powder - ten grams;
- Eggs - one.
Preparation:
To prepare pumpkin muffins in a slow cooker, prepare the products indicated in the recipe.
We clean the pumpkin and cut it into small pieces to make it easier to chop it in a food processor.
Grind the pumpkin in a blender or food processor. We need exactly two hundred grams of already chopped pumpkin.
Combine sugar, egg and softened butter. Beat everything together well until smooth.
Add the chopped pumpkin to the resulting mass and mix everything thoroughly.
Then add flour and baking powder little by little and knead the pumpkin dough.
Place the resulting dough into silicone molds greased with oil. Carefully rearrange them into the multicooker container.
Bake pumpkin muffins in a slow cooker in the “Baking” mode for about forty minutes.
Everything worked out, I placed a narrow metal jar in the center of the multicooker, poured rice into it, and laid out the dough as usual. Only I didn’t lubricate the jar with anything, so it stuck to it a little. In principle, these are all unnecessary hassles, it’s easier to bake a regular round pumpkin cake in a slow cooker, without any holes, they don’t affect the taste at all!
I understand that this recipe is out of season now, but maybe someone has frozen pumpkin left, or has pumpkin puree - there will be an option for using them, one of the best.
Soften the butter to room temperature. Pour vanilla sugar and regular sugar into the butter and beat until white.
Add washed chicken eggs to the butter cream one at a time and beat well.
Sift the flour separately, adding baking powder and ground cinnamon. Add flour to the egg-butter cream and mix thoroughly with a spatula or mixer.
Add pumpkin puree, prepared using a blender from oven-baked pumpkin, to the dough. If you come across dry and oaky raisins, soak them in warm water in advance; if not, just pour boiling water over them. Pat the raisins dry on a kitchen towel and dredge in flour. Now it is ready to go into the dough. Chop chocolate (both bitter and milk, depending on your taste) into small cubes and also add to the dough. Mix everything thoroughly.
Grease the multicooker bowl with oil and dust with flour. You can put a tin can with something heavy in the middle, you get a ring pumpkin cake in a slow cooker. Pour all the dough into the multicooker bowl.
Bake in the “Baking” mode for forty to forty-five minutes. Carefully tip the finished pumpkin cake in the slow cooker onto a wire rack and cool completely.
Calories: Not specified
Cooking time: Not indicated
September is the time of the pumpkin harvest, and this is a great occasion to treat yourself and your family to an excellent aromatic cupcake based on pumpkin puree. This dessert is not only delicious, it is also very healthy, and also perfectly lifts your spirits. Beautiful, bright orange and round pumpkin cake “Ryzhik” in a slow cooker - it is somewhat reminiscent of the sun, the shortage of which we begin to feel in the fall. However, not only in the fall, such a cupcake can also be prepared in the winter by preparing pumpkin puree in jars or by preserving a whole pumpkin.
Pumpkin pie, like cupcake, is considered a traditional American dish. It was this fruit that was brought by the Indians as a sign of friendship and therefore every year, on Thanksgiving Day, a pumpkin pie or cupcake should be on the table of every American as a sign of reconciliation and forgiveness.
As for the beneficial properties of this golden beauty, it has practically no equal in terms of magnesium content - an element of female beauty. Therefore, it is so important, especially for women, to regularly consume pumpkin in any form, since magnesium not only promotes rejuvenation but also maintains normal hormonal balance. Hence the feeling of joy, calmness and confidence.
Pumpkin cake is quite simple to prepare; according to this recipe, you can cook it in the oven, pouring the dough into a silicone mold, or into a springform pan.
Pumpkin muffin in a slow cooker - recipe.
- margarine – 250 g;
- egg – 3 pcs.;
- wheat flour – 250 g;
- pumpkin (peeled) – 250 g;
- sugar – 200 g;
- baking powder – 1.5 tsp;
- vanillin - on the tip of a knife.
We also recommend preparing aromatic
Recipe with photos step by step:
So, how to make pumpkin muffin in a slow cooker. Peel and seed the pumpkin and cut into cubes. We steam the pumpkin by setting the appropriate mode in the multicooker. After about 20 minutes, the pumpkin becomes soft. 
Transfer the pumpkin into a container and beat with a mixer, blender or just a mortar into a puree. 
Beat margarine softened at room temperature with granulated sugar. 
Combine the sifted flour with baking powder and add little by little to the dough. 
Once cooled, add pumpkin puree to the same mixture. 
Grease the multicooker bowl with butter or margarine, you can additionally sprinkle it with semolina, and pour the thick cake batter into it. 
Bake for one hour in the “baking” mode. 
After the end of the program, leave the cake in the warming mode for another 15 minutes.
Remove the finished pumpkin cake and cool. 
Then cut the cake into portions and sprinkle with powdered sugar. 
Additionally, you can soak it in sugar syrup and lemon juice. 
Bon appetit!
Check out the others too
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.
Easy
Ingredients
- Pumpkin – 750 - 800 g;
- Flour – 300 g;
- Sugar – 300 g;
- Egg – 2 pcs.;
- Vegetable oil (odorless) – 100 ml;
- Spices (cinnamon, nutmeg, cardamom);
- Baking powder – 1.5 tsp.
If desired, you can add confectionery additives to the cupcake: nuts, chopped dried apricots, prunes, orange and lemon zest, chocolate drops and almond petals.
Preparation
Remove the core and seeds from the pumpkin. Sprinkle the pulp with half a teaspoon of cinnamon and bake in the oven, setting the temperature to 180 degrees. It is easier to remove the skin from a soft, baked pumpkin and use a blender to puree the pulp. 
Beat eggs with a glass of sugar into a thick white mass. Try to beat until the sugar grains dissolve as much as possible. 
Pour in vegetable oil, always refined and odorless. 
Add cardamom, nutmeg, and cinnamon to the egg mixture. Add a pinch of each spice. 
Combine beaten eggs with pumpkin puree. Mix the ingredients thoroughly.
Then gradually add flour, previously sifted and mixed with baking powder. Beat the dough with a mixer until all lumps are separated.
To prevent the cake from sticking to the surface of the multicooker, grease it with vegetable oil. And then pour in the dough as shown in the photo.
Cook the pumpkin muffin in the multicooker in the “Bake” mode for 45 minutes. After the device signals the end of work, do not rush to remove the dessert. Leave it for another 15-20 minutes in the multicooker in the “Warming” mode.
After this, carefully remove the pie by turning it over onto a plate. Sprinkle with powdered sugar or pour over glaze made from any fruit juice and the same powdered sugar.
