Pumpkin Cake – 8 Delicious Recipes

Diet pumpkin muffins.

Ingredients:
Pumpkin 400 g. Egg 2 pcs. Walnuts 30 g. Whole grain flour (or crushed oatmeal) 140 g. Baking powder, cinnamon, lemon zest - 1 tsp each. Olive oil. Stevia to taste.

Preparation:

Bake the pumpkin in the oven until it becomes soft. Then puree using a blender.

Finely chop the nuts and add to the pumpkin puree. Then add eggs, a drop of olive oil and spices: cinnamon, stevia, lemon zest. Mix everything well. Mix flour with baking powder and gradually add to the rest of the ingredients. Divide the dough into the molds, filling them 3/4 full. Cook in the oven at 180 degrees for 20-25 minutes. POW_pumpkin POW_walnuts POW_whole grain flour.

Spicy vegetable muffins with zucchini

To make baked goods healthier, you can use not only alternative types of flour, but also add vegetable puree or simply grated vegetables, beans or lentils. This way you not only reduce the amount of flour consumed, but also enrich the dessert with fiber and vegetable protein.

Ingredients:

• 8 g flaxseeds or flaxseed meal
• 30 ml water
• 200 g coarsely grated zucchini or zucchini
• 90 g very ripe banana
• 60 ml olive or coconut oil
• 60 ml Jerusalem artichoke syrup
• 120 g pumpkin puree
• 110 g coconut sugar
• 1/2 tsp. soda
• 1 tsp. salt
• 1 tsp. ground cinnamon
• 120 ml almond milk
• 60 g oatmeal
• 55 g ground almonds or almond flour in a coffee grinder
• 180 g finely ground wheat or spelled flour

1. Mix flaxseed meal and water in a deep bowl and set aside.
2. Preheat the oven to 180°C and lightly grease the muffin tins.
3. Grate the zucchini on a coarse grater and squeeze out excess moisture.
4. Add the banana to the flaxseed mixture, mash with a fork, and stir.
5. Pour in olive oil, Jerusalem artichoke syrup, stir. Add pumpkin puree, coconut sugar, salt, baking soda and cinnamon.
6. Pour almond milk into the mixture and add grated zucchini. Mix well.
7. Add flour, ground almonds and oatmeal. Mix.
8. Pour the dough into the molds, filling them 3/4 full, and bake for 40 minutes.
9. The finished muffins will need to refrigerate. It may seem that they are completely soft and not ready, but after 20 minutes the dough will become denser, then it is better to try them.

Baking with pumpkin is a prime example of a dietary approach because... It is a healthy dietary product, which is why it is used as the basis for many different dishes, from pies to side dishes. I note that in this recipe, in the summer, pumpkin can be safely replaced with zucchini, but then you will need to add one more egg. Such muffins will, of course, not be sweet, but they will also be tasty, and they can be served as a main course, or as a side dish with sour cream and mustard sauce.

As for this recipe, these pumpkin muffins are the most delicate dessert that simply melts in your mouth. Apart from pumpkin, there is no more flour or semolina, only bran. The smell and taste of pumpkin, which not everyone likes, is masked with orange zest, and sugar is replaced with honey. Well, what could be tastier, and most importantly healthier, and at the same time dietary? However, I note that in order for pumpkin desserts to turn out delicious, you should first of all learn how to choose it. Firstly, preference should be given to pumpkin weighing from 3 to 5 kg. Secondly, its peel should be dense, smooth and without damage. Thirdly, the brighter its pulp, the tastier the vegetable will be. And always buy a ripe product - a ripe pumpkin has a dry tail and a dark color.

Dietary pumpkin curd muffins. Muffins with cottage cheese and pumpkin

A healthy breakfast and an incredibly tasty dessert for tea that cannot harm your figure is not a myth. Unusually tender, airy, pleasant orange pumpkin curd muffins are exactly the delicacy that combines sweetness and nutrition. And they will definitely appeal to both small and adult family members.

About baking

Pumpkin and cottage cheese muffins are unusual and very tasty. Oddly enough, these 2 ingredients not only go well with each other, but also complement each other, revealing an interesting range of taste.

The peculiarity of this recipe for cottage cheese and pumpkin muffins is that flour is not used for their preparation. It can be successfully replaced by corn starch. Therefore, the baked goods are dietary and low in calories.

A small amount of sugar is needed, so this dessert can be consumed even by small children.

Cooking tips

Pumpkin muffins with cottage cheese according to this recipe are prepared from two bases - cottage cheese and pumpkin mass. They are prepared separately and alternated while filling the molds.

It is advisable to use dietary cottage cheese; a product with 5% fat content is ideal. But you can also use homemade cottage cheese. It must be rubbed through a sieve before use to avoid large lumps.

Pumpkin pulp is pre-boiled and crushed in a blender. The mass must be cooled as eggs are added to it.

It is better to use silicone molds for baking such muffins. It is not recommended to use paper ones, as the dough turns out to be too liquid. If there are no silicone molds, metal ones will do, but they should be greased with vegetable oil and sprinkled with semolina.

Pumpkin muffins with cottage cheese according to this recipe will not rise much during baking, but in appearance they will turn out very bright and appetizing with an amazing aroma.

Pumpkin muffins recipe with photos

How to make pumpkin muffins

1. After cutting off the hard peel and removing the seeds with orange fibers, cut the pumpkin pulp into pieces of any size. Simmer in a saucepan with a little water for about 10 minutes (until soft). Then put it in a colander to get rid of the liquid. If you wish, instead of boiling, you can bake the pumpkin pieces in the oven or microwave.
2. Next, using a blender, puree the softened pumpkin until smooth.
3. In a separate container, combine the dry ingredients: flour sifted with baking powder, brown and vanilla sugar. For a light flavor, add cinnamon and citrus zest to the muffin batter.
4. Pour vegetable oil into the cooled pumpkin puree and add eggs. Mix the ingredients with a whisk. Combine the dry ingredient mixture with the wet ingredients, kneading the muffin batter until smooth.
5. Throw washed raisins and/or pieces of nuts into the resulting dough. Mix lightly, then pour the mixture into oiled mini molds.
6. Place the future muffins in a hot oven. Bake at 160-170 degrees for about 30-40 minutes. We traditionally check readiness with a toothpick.
7. After cooling the finished pumpkin muffins until warm, decorate them with, for example, powdered sugar, nuts, and pieces of baked pumpkin. Serve with tea, coffee or other drinks. Bon appetit!

Lent is in full swing and Lenten baking recipes are in high demand. Therefore, I offer you, which do not contain animal products and will become a pleasant consolation for your Lenten meal. Lenten baking is always simple and this recipe is no exception. It is based on the simplest and most affordable ingredients, and baked pumpkin in caramel-ginger syrup

. I’ll also tell you how you can turn pumpkin muffins into chocolate muffins.

You will need:

(glass volume 200 ml)

• baked pumpkin with caramel-ginger syrup 2 cups
• water 1/3 cup
• sugar 0.5 cups
• 1/3 cup odorless vegetable oil
• premium wheat flour 1.5 - 2 cups
• soda 1 tsp and 1 tsp vinegar to extinguish it
• powdered sugar for decoration

With less flour, the muffins will be more tender, but not tall. If you make the dough thicker, the muffins will be dense with a high round top.

If desired, you can add 1 cup ground nuts to the muffins.

You can use regular baked pumpkin puree without additives.

, but then increase the amount of sugar to
1 cup
.

Tip:
The baked pumpkin pulp can be frozen and then used to bake muffins.

Step-by-step photo recipe for making pumpkin muffins:

Place 2 cups of baked pumpkin in caramel-ginger syrup, vegetable oil (1/3 cup), water (1/3 cup) and sugar (0.5 cup) in a bowl - puree with a blender until the sugar dissolves.

Add flour (1.5 cups), mix well so that there are no lumps, you can use a blender.

Quench soda (1 tsp) with vinegar (1 tsp), add to the dough and mix well.

Divide the batter into the muffin tins. You can use paper inserts.

Bake the muffins in a preheated oven at 180°C for 30-35 minutes.

. Check readiness with a toothpick - pierce it in the middle and if there is no raw dough on the toothpick, the muffins are ready.

Remove the finished muffins from the pan and cool on a wire rack.

With a very interesting ingredient - baked pumpkin in caramel-ginger syrup.

Baked pumpkin puree usually weighs down baked goods, but despite this, pumpkin muffins turn out very tender and fluffy. And with pumpkin in caramel-ginger syrup, they are also juicy. They store well without packaging.

Before serving, muffins can be sprinkled with powdered sugar.

baked pumpkin muffins look like inside

. What a bright color! Natural, no artificial colors!

And this is a cut of a muffin with pumpkin in syrup.

- denser and juicier texture.

I really love these muffins for their simplicity and speed of preparation, interesting delicate taste, and also because they can be easily turned into chocolate ones

.

The ingredients for this recipe call for 1/3 cup water. Before adding water to the dough, melt a bar of dark chocolate (100 g) in it.

. This can be done in the microwave or pour boiling water (1/3 cup) over the chocolate. Next, follow the recipe. The result is excellent! It's hard to believe that these muffins are made from such simple ingredients! Just like plain pumpkin muffins, chocolate muffins will be drier and fluffier with regular baked pumpkin and denser and juicier with caramel ginger pumpkin.

Ingredients

• 1¾ cups flour;
• 2 teaspoons baking powder;
• 1 teaspoon cinnamon;
• ½ teaspoon ground ginger;
• ¼ teaspoon nutmeg;
• ¼ teaspoon ground cloves;
• ½ teaspoon salt;
• 6 tablespoons unsalted butter;
• 1⅓ cups light brown sugar;
• 2 large eggs;
• 1⅓ cups pumpkin puree;
• 1 teaspoon vanilla extract.

The amount of ingredients is for 12 muffins.

Preparation

In a deep bowl, combine flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. In another bowl, using a mixer, beat the butter and sugar until crumbly.

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Add the eggs to the butter and sugar, beating the mixture thoroughly. Add pumpkin puree and vanilla extract and stir to combine.

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Then add the dry ingredients from the first cup to the pumpkin mixture and lightly beat with a mixer until smooth. Grease a baking pan or place one paper muffin cup in each cavity.

Pour the batter into the molds until it fills them about three-quarters full.

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Bake the muffins in an oven preheated to 180°C for 18–20 minutes until the dough has risen.

Cool the dish before serving.

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The finished muffins can be stored in an airtight container at room temperature for 4 to 5 days. They can also be frozen. Then the shelf life will increase to three months. Simply reheat frozen muffins in the microwave or oven.

Pumpkin Cornmeal Muffins. Recipe:

Has been interested in cooking since childhood

If you prefer homemade baked goods, we suggest preparing it according to our recipe. Even those who don't like pumpkin will love this slightly moist and delicious-tasting cake.

By the way, you can give it a bright aroma and piquancy with lemon or orange zest, you can also add ground nuts, for example, walnuts will be very appropriate.

Ingredients

• Pumpkin – 180 g
• Wheat flour - 1 tbsp.
• Corn flour - 0.5 tbsp.
• Butter - 50 g
• Sour cream – 100 g
• Sugar - 3 tbsp.
• Salt - 1 pinch
• Chicken eggs - 2 pcs.
• Vanilla sugar - 1 tbsp.
• Baking powder - 1 tsp.

Information

Sweet pastries Servings - 3 Cooking time - 1 hour 0 minutes

So, first, melt the butter in a saucepan or in the microwave and cool slightly. Baking margarine can be used instead of butter.

Then add sugar, vanilla, salt.

Pour in the sour cream. If you don’t have it, you can replace it with natural yogurt.

Next, be sure to wash the eggs, this is a very important point, since a lot of bacteria harmful to the human body collect on the shell. Beat the eggs into a bowl and beat well with a whisk or use a mixer.

Next, grate the pumpkin on a fine or coarse grater. In this recipe we use frozen pumpkin during the season; it is no worse than fresh pumpkin, and it retains maximum vitamins.

Advice! Do not completely defrost the vegetable, otherwise it will be difficult to grate.

Add two types of flour, baking powder and mix well so that there are no lumps.

Grease a baking dish with cow butter, pour out the dough and place in an oven preheated to 180-190 degrees for 40 minutes, until golden brown.

You can easily check the readiness with a wooden skewer; after piercing it, it should be dry.

Once the baking time is up, leave the baked goods in the oven with the door ajar until they cool completely. Then remove from the mold.

Delicious, fragrant pumpkin cupcake is ready. Enjoy your tea!

Step-by-step recipe for making pumpkin cake

Autumn-winter is the most “pumpkin” time. Due to the fact that this vegetable stores well, you can prepare tasty and healthy dishes from it literally throughout the cold season. Moreover, this vegetable is unique! It can be used to prepare both savory and sweet dishes. You can make jam, or you can, for example, fry it like potatoes.

And this vegetable is simply a storehouse of vitamins and microelements. Its beneficial properties can be listed for a very long time. This includes improving digestion, increasing immunity, anti-inflammatory properties, normalizing blood pressure, strengthening the walls of blood vessels, and even a rejuvenating effect.

Of course, you shouldn’t expect everything at once from a one-time use.

Pumpkin should be included in your diet regularly, and then you can be sure that the benefits will be noticeable. Pumpkin is a big favorite in our family, and I could probably share recipes using pumpkin endlessly.

Today I will tell you pumpkin cupcake recipes and start with an easier recipe.

A very simple recipe for pumpkin cake in the oven

• Cooking time: 1.5-2 hours.
• Number of servings: 6.
• Kitchen appliances and utensils: blender or mixer, whisk, bowls, small sieve.

Ingredients

• pumpkin – 200 g;
• sugar – 6 tbsp. spoon;
• egg – 2 pcs.;
• butter or margarine – 180 g;

• flour – 300 g;
• baking powder – 1 teaspoon (or soda – 1/3 teaspoon);
• vanilla sugar – 10 g.

1. Grate the pumpkin, previously peeled and seeds with a loose layer of pulp, onto a fine grater, put it in a bowl and set aside for a while - you need it to let out the juice. To make any chopped vegetables or fruits release their juice faster, just add a small pinch of salt to them and stir.
2. Cut butter at room temperature into small pieces and place in a larger bowl. Add sugar there too. Beat with a blender for about three minutes.
3. Add the eggs and continue to beat with a blender for another 5 minutes until a fluffy, homogeneous mass is obtained.
4. Let's return to the grated pumpkin. It has already leaked juice, and we strain this juice through a sieve. We don't need juice. Place the squeezed pumpkin into a bowl of dough and mix with a mixer or blender with a whisk until smooth.
5. Prepare bulk products: add a teaspoon of baking powder (or a third of a teaspoon of soda) and vanilla sugar to the flour sifted through a sieve, mix everything.
6. Gradually add the flour mixture in small portions and continue beating until a thick, homogeneous dough is obtained.
7. Turn on the oven and leave it to preheat to a temperature of 180 degrees. In the meantime, put our dough in a silicone mold, level it and bake in a preheated oven for 60-70 minutes.
   If you don’t have a silicone mold, then grease a regular metal mold or line it with baking paper.

   We check the readiness of the baked goods with a thin wooden stick or toothpick: the stick comes out dry from a well-baked dough.

8. At the end of baking, turn off the oven, but do not rush to remove our cake from the oven.
   Let the dough cool slightly so that it does not settle.
9. After about 15 minutes, take it out and admire the beauty of the cupcake. If desired, it can be decorated with powdered sugar or icing. But you can serve it this way.

Watch the step-by-step video of making this delicious cupcake.

Cake recipe with pumpkin and cottage cheese in the oven

I have another wonderful recipe for pumpkin cake with cottage cheese. It is not much more complicated than the previous one, only a little more ingredients will be added.

• Cooking time: 2 hours.
• Number of servings: 6-8.
• Kitchen appliances and utensils: blender, bowls, oven, food foil, baking sheet, silicone cake pan, spoon.

Cooking sequence

1. We clean the pumpkin from the peel and loose pulp with seeds. Cut into pieces.
2. Turn on the oven and leave to preheat to a temperature of about 200 degrees.
3. Place a sheet of foil folded in half on a baking sheet, place the prepared pumpkin pieces on it, lift the edges of the foil up and fasten them together. Place the baking sheet in the preheated oven for 30 minutes.
4. Place the baked pumpkin in a large bowl (in which we will prepare the dough) and puree it with a blender.
5. Break the eggs into a blender bowl, add sugar and beat with a blender with a whisk attachment.
6. Now take a small bowl, put cottage cheese and sour cream in it and beat with a blender until smooth and airy.
7. Pour the baking powder into the pre-sifted flour and mix.
8. We return to the bowl with the pumpkin, pour the eggs beaten with sugar and the curd mass into it and, gradually adding flour in parts, mix with a whisk or just a spoon until a homogeneous dough is obtained.
9. Preheat the oven to 180 degrees.
10. Take a silicone mold and fill it with dough. If the mold is not silicone, then do not forget to grease it with oil. And put our form in the oven for 45-50 minutes, at the end checking for doneness with a thin stick or toothpick. If the cake is ready, the stick will remain dry.
11. After turning off the oven, keep the cake in it for another 15 minutes and only then take it out and remove it from the mold. If desired, we decorate. Bon appetit!

cupcake recipe with pumpkin and cottage cheese

If you have any doubts or unclear moments, watch the video about making a cupcake with pumpkin and cottage cheese.

Recipe for chocolate cake with pumpkin in a slow cooker

Well, now a super masterpiece for those who recognize the benefits of pumpkin, but stubbornly cannot convince their loved ones of this. This is a delicious chocolate pumpkin cupcake, which can even be served on a holiday table and will earn a lot of admiring sighs from those who supposedly have never eaten pumpkin at all and were not going to eat it, because the pumpkin is not felt in it. By the way, it cooks very quickly.

• Cooking time: 1.5 hours.
• Number of servings: 6-8.
• Kitchen appliances and utensils: multicooker, grater, bowl, spoon, small stainless steel saucepan or deep frying pan.

chocolate pumpkin cupcake recipe

If I managed to interest you in this wonderful vegetable, then, as I already said, you can prepare a lot of delicious dishes from it. This includes charlotte with pumpkin, which is in no way inferior to its apple counterpart.

And pumpkin samsa, which, when I tried it for the first time, I mistook for apricot. These are yeast pies with pumpkin, which can be made either baked or fried.

And even a pumpkin cake, which can be used to decorate a holiday table.

So try it and tell us how you feel about pumpkin dishes: did you like them? Did your loved ones appreciate them? We are waiting for your comments!

Source: https://www.izyskon.com/keksy-retsepty-prostye/iz-tykvy-7.html

Eggless Pumpkin Cake

• Preparation:
  30 min.
• Preparation:
  40 min.
• Ready time:
  1 hour 10 minutes.

An eggless pumpkin muffin can be a great addition to tea. ...

Ingredients

• 300 g.
• 100 g.
• 100 ml.
• 1 tbsp.
• 10 g.
• 60
• 2 tbsp.
• 1 tsp
• 1 tsp (green)
• 1/2 tbsp.

Cooking instructions

1. The pumpkin needs to be peeled and cut into small cubes, then placed on a baking sheet greased with ghee (ghee) and baked in the oven at 180 degrees for about 15 minutes (until the pumpkin becomes soft). You can also simply boil the pumpkin.
2. When the pumpkin has softened, you need to cool it a little, and then mix it with milk and sugar and turn it into a puree.
3. Add baking powder, finely chopped butter to the flour and chop the butter and flour until a homogeneous consistency is obtained. Then add ground green cardamom, cinnamon, you can add a little more raisins and mix.
4. Add pumpkin puree to the flour and knead the dough (it will not be thick).
5. Grease a baking pan with ghee and place the dough. Bake at 200 degrees for 40 minutes (check the final readiness of the cake with a toothpick).

Even though pumpkin muffins are a traditional fall treat, we sincerely believe that you can eat your favorite dishes all year round, so we encourage you to make them in the spring. Of course, using delicious recipes from this material.

Meatless Pumpkin Muffins – Recipe

For everyone who is fasting or avoiding the appearance of animal products on the menu, we suggest preparing these simple pumpkin muffins without eggs and milk, which any third-party eater will hardly be able to distinguish from classic muffins.

Ingredients:

• flax seeds - 15 g;
• pumpkin puree - 230 g;
• — 115 ml;
• vegetable oil - 115 ml;
• applesauce - 115 ml;
• whole grain flour - 115 g;
• almond flour - 135 g;
• soda - 1 teaspoon;
• baking powder - 1/2 teaspoon;
• a handful of chocolate chips.

Preparation

The egg substitute in this recipe will be applesauce, which you can buy ready-made in the baby food department or make yourself. Along with applesauce, flax seeds will help bind all the ingredients together, but first you should grind them, add a quarter glass of water and leave for 20 minutes.

Start by mixing all the dry ingredients. Separately, whisk honey with applesauce and butter. Add pumpkin puree, swollen ground flax, stir and combine everything together with a spatula. It is not advisable to use a mixer here, as the muffins may turn out too tough. Mix the dough with chocolate chips and distribute among the cells of the mold. Bake at 180 degrees for 25 minutes.

Adding any dairy to the dough automatically makes it more moist and heavier. If you love such muffins, then you will definitely bring this recipe to life.

Ingredients:

Preparation

Beat eggs with honey and sugar until airy and whitish in color. Add orange zest, vegetable oil, pumpkin puree to it and repeat beating. Mix the remaining dry ingredients and pour in the pumpkin and egg mixture. After beating again, add cottage cheese, mix and distribute the dough into the cells of the selected shape. Baking a standard size muffin will take about 20 minutes at 180 degrees; check the readiness of larger products after 20 minutes with a toothpick.

I thought that my pumpkin season was over, when suddenly my mother-in-law gave me a couple more small pumpkins. And I decided to use them for baking. The first victim of my experiments was half a pumpkin, from which I made cool eggless cupcakes. Personally, they seemed a little rubbery to me, but my husband said they were very tasty... and my two-year-old daughter silently stole the entire plate and quietly finished everything that was left on there. So I still recommend it)) Another cool thing is that the cupcakes turn out to be somewhat similar in structure to a sponge: when pressed, it immediately takes on its previous shape. First we need to make the pumpkin soft. To do this, you can simply put it in the microwave - I know many people do this. But since I was preparing the muffins primarily for the child, I wanted them to have at least some vitamins left in them. That's why I cooked pumpkin. Of course, it is better to cut the pumpkin into small pieces, this will reduce the cooking time.

When the pumpkin has become soft, turn off the gas, drain the water and mash the pulp with a masher. I was in no hurry with this point, because I still mixed the ingredients in the food processor.

Prepare the flour, mix it with baking powder. Add half the sugar to the flour. Melt butter or margarine. In the bowl of a food processor, beat the butter and half the sugar. Add cooled pumpkin. Mix thoroughly. While mixing, add milk. Lastly, add flour mixed with sugar. Mix thoroughly until smooth. Spoon the prepared dough into a mold greased with vegetable oil. I decided that it would be more convenient to make small cupcakes. Not many cupcakes are made from this quantity of products - I only got 9 pieces. Or in terms of a large form - one small cupcake (it makes no sense to take a large form).

Muffins with pumpkin filling are a fairly well-known recipe. By using the tender pulp, they achieve a more voluminous taste of the baked goods, while by correctly balancing the amount of sugar, they get sweet and relatively low-calorie muffins. This sweetness goes well with hot tea and is highly recommended for improving the general condition of the digestive system.

Cottage cheese and pumpkin muffins without sugar. Curd cupcakes with pumpkin

These diet muffins can be eaten by those losing weight even in the evening. They are tender, filling and very tasty.

Ingredients for the curd layer:

• Cottage cheese – 300 g
• Egg - 1 pc.
• Stevia - 1/2 tsp.
• Vanilla sugar - 15 g
• Flour - 2 tbsp. l.

For the pumpkin layer:

• Pumpkin – 200 g
• Egg - 1 pc.
• Stevia - 1/2 tsp.
• Flour - 3 tbsp. l.

Making cupcakes:

1. Cut the pumpkin into medium-sized pieces and cook until tender (7-10 minutes).
2. To prepare the curd layer, combine all the ingredients and beat well with a blender.
3. To prepare pumpkin standing, beat the pumpkin in a blender and add egg, stevia and flour to it. Mix well with a whisk until smooth.
4. First put the curd layer into the muffin tins, then the pumpkin layer, and finally the curd layer again.
5. Place the cupcakes in an oven preheated to 180 degrees for 40 minutes.
6. If desired, the finished cupcakes can be sprinkled with powdered sugar.

Nutritional value (per 100 g):

• Calorie content - 52 kcal
• Proteins - 2 g
• Fats - 1 g
• Carbohydrates - 12 g

0

A pie with cabbage

A fragrant, rosy charlotte with cabbage, which is very easy to prepare and contains only 53 calories.

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Lavash apple pie

Today we will show you a simple recipe for lavash apple pie, which can be eaten even by those who want to lose weight.

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5 dietary recipes for weight loss

Another selection of simple and delicious diet recipes for weight loss.

Sponge cakes

You can safely serve these dietary sponge cakes on a holiday table or a children's party.

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Chocolates with nuts and prunes

These muffins can be made for breakfast, tea or just for a snack, they are made without much hassle from the most common ingredients.

Homemade sweets are much tastier and healthier than store-bought ones, so today we have prepared for you a recipe for these delicious sweets.

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Caprese cutlets

A light dietary snack made from chicken fillet, tomatoes and mozzarella, which is very easy to prepare.

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Chicken cutlets with quail eggs

Dietary chicken cutlets with quail eggs baked in the oven. An excellent option for a healthy lunch or dinner.

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Paleo diet - daily menu for weight loss (1500 kcal)

A complete daily diet for those who want to lose weight on the Paleo diet. Three course menu, each containing approximately 500 kcal.

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Cake pigeon's milk"

We have for you an excellent analogue of the well-known “Bird's Milk” cake, which is suitable for anyone who prefers a diet, since its composition is lower in calories.

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Curd cookies with flaxseed flour

Today we are preparing cottage cheese cookies with flaxseed flour. It will not harm your figure and will allow you to enjoy delicious pastries.

Delicious raw pumpkin cake

This easy-to-follow recipe produces very aromatic and healthy baked goods with a delicate crumb. Pumpkin cake does not go stale for a long time, remaining soft inside and pleasant to the taste. Additionally, you can add cinnamon and walnuts to the dough.

We suggest you read: How to dry pumpkin seeds in an electric oven

Step by step the cake is baked in this order:

1. Pumpkin (400 g) is peeled and seeded and grated on the finest grater.
2. Beat eggs (4 pcs.) with sugar (350 g) at high mixer speed.
3. Melted butter (175 g) is gradually poured in.
4. Add pumpkin mass, sift flour (350 g), baking powder (2 teaspoons), and a teaspoon of cinnamon.
5. The dough is well beaten with a mixer.
6. The oven is preheated to 180°C.
7. The bottom and walls of the mold are lined with baking paper.
8. The dough is poured into a mold and placed in the oven for 45 minutes.
9. Check the readiness of the cake with a toothpick.

When kneading the dough, butter can be replaced with vegetable oil if desired. Below are other recipes for raw pumpkin muffins. They are prepared much easier and faster than baked puree.

Pumpkin muffins in muffin tins

Any baked goods become even tastier if fresh or frozen berries are added to them. Below we offer a recipe for simple pumpkin muffins in molds, which are prepared with the addition of cranberries. You don’t need to defrost the berries first, but just sprinkle them generously with starch.

Step by step the cake is prepared in the following order:

1. Prepare pumpkin puree from 200 g of peeled pumpkin. To do this, place the diced vegetable in a glass bowl and microwave for 7 minutes at maximum power. Using a blender, turn the pulp into puree.
2. In a separate bowl, sift flour (220 g), 140 g of sugar, baking powder (2 teaspoons) and a pinch of salt.
3. Beat eggs (2 pcs.) at high speed with a mixer.
4. Add melted butter (100 g) and pumpkin puree.
5. Pour the egg-cream mixture into the dough. Mix the mixture with a spatula.
6. Add berries sprinkled with starch (200 g) to the dough.
7. Divide it into muffin tins, filling them ½ full.
8. Bake the cupcakes in a preheated oven (200°C) for 25-30 minutes. Sprinkle the cooled products with powder.

We invite you to read: Pumpkin seeds at home: how to dry them correctly?

American pumpkin pie with cinnamon

In America, this dessert often decorates the table during the fall holidays, as well as at Christmas. The main difference from our cuisine is the great variety of spices used in American pumpkin pie: cinnamon, ginger, cloves, nutmeg and others. Thanks to this variety, the most delicate creamy pumpkin filling acquires an extraordinary spicy aroma. Ingredients: for the dough: 300 g flour, 1 egg, 100 g butter, 50 g margarine, 1 tbsp. spoon of sugar, 0.5 tbsp. tablespoons vinegar (or lemon juice), pinch of salt, 100 ml cold water, for filling: 500 g pumpkin, 350 ml heavy cream, 50 g sugar, 120 g brown sugar, 2 eggs, 0.5 teaspoon cinnamon, spices according to taste: ginger, nutmeg, cardamom, cloves, allspice, pinch of salt. Wash the pumpkin, remove seeds and fibers. Place the pumpkin on a baking tray lined with baking paper and place in an oven preheated to 180°C for about 1 hour. You can check the pumpkin's readiness by piercing it with a knife. While the pumpkin is baking, prepare the pie crust. Mix sifted flour, salt and sugar. Chop cold butter and margarine with a knife and add to flour. Using a knife, cut the butter into the flour until small pieces of butter remain in the dough. Lightly beat the egg with a fork, add to the dough and mix. Mix the vinegar with very cold water, pour into the dough and stir quickly. Form the dough into a flattened crust, wrap it in film and place it in the refrigerator for 30 minutes to cool. Meanwhile, prepare the pie filling. Cool the baked pumpkin and remove the skin. Puree the pumpkin in a blender until smooth. Mix all bulk ingredients: both types of sugar, salt, cinnamon and other spices. Beat the eggs with a fork, add to the mixture and stir. Then add pumpkin puree, cream and mix again. Remove the dough, place it between two layers of plastic wrap and gently roll it into a thin round. Traditional American cinnamon pumpkin pie is baked in a shallow pan with shallow edges, approximately 23 cm in diameter. Using cling film, carefully spoon the dough into the pan, trim the edges, form sides, using a fork or your fingers to pinch. Prick the base in several places with a fork. Pour the filling onto the dough and place the mold in an oven preheated to 180°C for 1 hour. The readiness of the pie is checked with a wooden stick: if it is dry, the pie is ready. Let the cake cool, then place it in the refrigerator for 3 hours. Serve American pumpkin pie with cinnamon and whipped cream.