A very tender and aromatic pumpkin muffin. You can add pumpkin puree or just grated pumpkin to the dough. You can bake it in a muffin or bread pan.
It is necessary
- - 1 cup of sugar;
- - 1 glass of pumpkin puree;
- - 0, 5 glass of vegetable oil, brown sugar, coconut;
- - 1/4 cup chopped nuts;
- - 2 eggs;
- - 1 3/4 cups flour;
- - 1 teaspoon of soda, salt;
- - 1/2 teaspoon each of nutmeg, allspice;
- - 1/4 teaspoon of ground cloves;
- - 3/4 teaspoon of cinnamon;
- - 1/3 cup water.
Instructions
Step 1
It takes about 10 minutes to prepare, the pumpkin cake itself is cooked for 1 hour. Pre-heat the oven to 180 degrees. Prepare a muffin or bread pan - coat it with butter.
Step 2
In a deep bowl, mix regular sugar with brown sugar, add vegetable oil, beat in chicken eggs. Boil the pumpkin or bake until soft, chop until puree, or simply rub on a coarse grater, send it to sugar with eggs. Add sifted flour, salt, soda and all the aromatic spices there. Pour in water, stir until smooth.
Step 3
Add coconut flakes, chopped nuts to the dough (you can take any nuts you like). Stir the resulting pumpkin dough and place in the prepared mold.
Step 4
Bake the pumpkin cake with coconut for about 1 hour, watch the preparation - if the wooden stick stuck into the cake comes out dry without wet lumps, then the cake can be taken out of the oven. Let it soften slightly in the mold, then transfer to a dish. Serve warm or chilled with tea, milk or coffee. You can also sprinkle coconut on top of the cake.
