Bright, fragrant cottage cheese and pumpkin cupcake is an easy-to-prepare pastry that will decorate any tea party. Prepared with the addition of dried fruits and spicy spices, based on cottage cheese and pumpkin puree, the cake turns out to be soft, dense, juicy and has a seductive taste that even opponents of pumpkin will appreciate, because its presence in the cake, unfortunately or fortunately, only gives out an appetizing golden color crumb. Try it!

To prepare a cake with cottage cheese and pumpkin, prepare the ingredients according to the list.

Cut the peeled pumpkin into small cubes, boil until soft, grind to puree and cool.

Pour boiling water over the raisins and let steep for 10-20 minutes.

Combine eggs and sugar and stir until sugar dissolves.

Mix pumpkin puree and cottage cheese in a separate container. Mash the mixture with a spoon or blender until smooth.

Pour in the mixture of eggs and sugar, add vegetable oil and mix everything well.

Sift the wheat flour. Add ground nutmeg, cinnamon, ground ginger, vanilla sugar and baking powder. Mix everything well.

Drain and stir raisins into dry ingredients mixture.

Add the prepared mixture of liquid ingredients. Mix everything well until you obtain a homogeneous thick dough.

Line a baking dish with baking paper and grease with vegetable oil. Place the dough in the prepared baking dish and smooth it out carefully.

Place the cake in a preheated oven and bake at 180 degrees for 50-60 minutes until done.

Check readiness by piercing the cake with a wooden skewer. If the skewer comes out clean, the cake is ready.

Leave the cake in the pan for 15-20 minutes, then remove, decorate as desired and serve.

The pumpkin curd cake is ready. Enjoy your tea.

We present to your attention a recipe for a wonderful cupcake that will surprise everyone with its delicious taste.

This cupcake is bright, beautiful, aromatic and incredibly delicious. Despite this, it is very easy to prepare. This divine pastry will decorate any tea party. And even those who don't like pumpkin will fall in love with this cupcake from the first bite. You should definitely try to cook it. Save the recipe and delight your surroundings with such delicious pastries.

Ingredients needed

• 200 g peeled pumpkin
• 100 g raisins
• 2 eggs
• 150 ml vegetable oil
• 200 g cottage cheese
• 200 g granulated sugar
• 350 g wheat flour
• half a teaspoon of nutmeg
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 15 g vanilla sugar
• 2 teaspoons baking powder

Let's start the process

1. First of all, cut the peeled pumpkin into cubes and cook until soft. Then, using a blender, make pumpkin puree. Then leave for some time to cool.
2. Pour boiling water over the raisins and let it brew for 20 minutes.
3. Combine eggs with granulated sugar and stir until sugar is completely dissolved.
4. In another container, mix pumpkin puree and cottage cheese. Using a spoon, grind the mass. Then use a blender to make it homogeneous.
5. Pour in the egg sugar mixture and add vegetable oil. Using a whisk, mix everything well.
6. Then sift the wheat flour, add ground nutmeg, cinnamon, ginger, vanilla sugar and baking powder. Mix everything well again.
7. Drain the water with the raisins and add to the dry mixture. Combine it with the liquid ingredients and mix well until a homogeneous thick dough is formed.
8. Take a baking dish and place baking paper on it. Then grease with vegetable oil and lay out the prepared dough. Carefully level it and place it in the oven, preheated to 180 degrees, for 50-60 minutes.
9. Check readiness with a wooden skewer. After the required time has passed, take out the cake and leave it in the pan for a quarter of an hour. Then we take it out, decorate it with wishes and serve it to the table.

You may also like the recipe for which you will find on our Recipe Ideas website.

Those who don’t like this sweet vegetable simply don’t know how to cook it! Try baking pumpkin cheesecake for breakfast. A healthy and tasty treat will brighten up any tea party.

List of ingredients:

• 2 eggs;
• 250 g homemade cottage cheese;
• 100 ml sunflower oil;
• 250 g flour;
• 1.5 teaspoons baking powder;
• a glass of sugar, salt and vanilla
• 200 g pumpkin.

The cupcakes take just an hour to prepare, including baking.

We cut the vegetable and boil it until soft and grind it into puree.

Beat eggs with a glass of sugar. Add a pinch of salt and vanilla on the tip of a knife, beat into a fluffy mass. Spread cottage cheese and 100 ml sunflower oil. Pour 200 g of grated pumpkin and a little cinnamon into this cream for now.

Sift flour with baking powder.

Stir until the dough becomes thick.
Place in silicone molds or large baking dish.
30-40 minutes at 180 degrees in the oven is enough. Check periodically with a toothpick to ensure it is dry.
After cooking, you can serve cottage cheese and pumpkin muffins to the table.

With condensed milk

We will need:

• 400 g;
• 4 eggs;
• 1.5 cups sugar;
• 100 g semolina;
• condensed milk to taste.
• 200 g pumpkin.

Simmer the pumpkin over the fire on a small burner and cool in the refrigerator. In a separate bowl, add eggs and sugar to the cottage cheese. Mix everything thoroughly and add semolina, and also add pumpkin and condensed milk. Knead the dough and let it stand for a while. Bake at 180 degrees for half an hour. The cupcake is ready!

With sour cream

• 300 g pumpkin;
• 200 g curd mass;
• 100 g sour cream;
• 400 g flour;
• baking powder;
• 2 eggs
• sugar.

Cut the vegetable into cubes and place in the oven until softened, then puree the vegetable. Beat cottage cheese with sour cream in a blender, add pumpkin, flour along with baking powder. Beat the eggs and sugar, but do not separate the whites from the yolks. Continue beating until lightened and also add to the main mass. Pour the mixture into a muffin or cake pan for half an hour at 180 degrees.

With nuts and raisins

Prepare a list of ingredients:

• 200-300 g pumpkin;
• sugar - to taste;
• 200 g cottage cheese;
• 50 ml vegetable oil;
• raisin;
• 2 eggs;
• flour - 1 glass;
• various spices.

As in the previous recipe for pumpkin and cottage cheese muffins, we will soften the vegetable, but we will cook it in a saucepan. Grind into a liquid pulp. Steam the raisins with boiling water for 15 minutes. Mix the eggs with sugar until completely dissolved; there is no need to separate the whites from the yolks. In a separate bowl, use a blender to combine cottage cheese and pumpkin puree. Pour in the eggs with sugar and add a little vegetable oil. Next, sift the flour, combine with cinnamon, nuts, raisins and other spices as desired. Then add to the flour and mix. All that’s left to do is place the pumpkin cheesecake in a baking dish and put it in the oven! Bon appetit!

The cake turns out very fragrant, slightly moist. Nuts pleasantly complement the taste of the cupcake. And the curd layer is very tender and pleasantly honey-like!

Ingredients:

wheat flour - 2 cup
baking powder - 1 teaspoon
pumpkin puree - 1 cup
eggs - 2 pcs
butter - 100 g
sugar - 1 glass
salt - 1/2 teaspoon
grated ginger - 1 teaspoon
ground cinnamon - 1/2 teaspoon
nutmeg - 1/4 teaspoon
walnuts - 1 cup
for the curd layer:

cottage cheese - 250 g
honey - 6 tbsp. spoons (without a slide)
egg - 1 pc.
wheat flour - 1 tbsp. spoon

Preparation

Mix cottage cheese, egg, honey and flour in a bowl. Beat with a blender until smooth. Set the curd mixture aside. Sift the flour, mix it with baking powder, salt, nutmeg and cinnamon.

Combine pumpkin puree with 2 eggs, sugar, grated fresh ginger root, and softened butter. Beat this mass until smooth.

Pour the pumpkin-butter mixture into the dry ingredients and stir thoroughly with a spoon.

Now add chopped walnuts. I like it when there are large pieces left in the nuts. Stir the dough so that the nuts are evenly distributed in it.

Place half of the pumpkin batter into the cake pan. Flatten with a spatula. Spread the curd layer evenly.

And spread out the rest of the pumpkin dough. Since the curd layer is very delicate, and the pumpkin layer is a little thicker, I advise you to spread the pumpkin dough evenly with a spoon. Bake for 50-60 minutes in the oven at 165*.

Remove the pan with the finished cake from the oven and let stand for 10-15 minutes. This is necessary so that the curd layer cools and becomes denser. Now you can easily remove the cake from the pan and cool completely on a wire rack. The cooled cake can be sprinkled with powdered sugar on top.

Bon appetit.

step by step recipe with photos

Flourless pumpkin muffins are a real find for lovers of light desserts that are not harmful to your figure. The structure of pumpkin and cottage cheese muffins is similar to an airy soufflé that literally melts in your mouth. The taste is very delicate and unobtrusive, goes well with orange, which gives the dish the missing sourness and fresh citrus aroma.

Ingredients

• cottage cheese - 150 g
• pumpkin - 200 g
• sugar - 3 tbsp. l.
• chicken egg - 1 pc.
• vanillin - 1 chip.
• cinnamon - 1 chip.
• baking powder - 2 chips.
• salt - 1 chip.
• orange - 1 pc.
• powdered sugar - 1 tsp.

Preparation

1. First of all, grind the cottage cheese through a sieve to remove any lumps and make the muffins fluffy.

2. Bake sliced ​​pumpkin on parchment until soft for 30 minutes at 180 degrees.

3. Cut the still warm baked pumpkin into large pieces, after removing the peel.

4. Beat the pumpkin pulp to a puree, then add the yolk to it, carefully separated from the white, beat in the egg, add sugar, a pinch of vanilla and cinnamon.

5. Beat the resulting pumpkin puree for 1-2 minutes in a blender bowl and combine it with the cottage cheese.

6. Mix and add a couple of pinches of baking powder.

7. Separately, beat the chilled egg white with a pinch of salt into a stable foam and gradually, in 3 additions, add it, gently stirring with a tablespoon from top to bottom to fill the muffin dough with air.

8. Place the dough into molds - there is no need to grease silicone molds, all others need to be greased with a small amount of vegetable or butter.