Autumn has arrived, and with it, pumpkin season is already on the horizon. A bright, aromatic vegetable is good for blood vessels, immunity, cleansing the body and normalizing blood pressure. It is also very versatile, because it is suitable for literally everything - appetizers, soups, main courses or desserts. We are sharing 15 recipes for quick and delicious dishes that can be made from pumpkin!
Millet porridge with pumpkin
Let's start with a classic recipe that everyone is familiar with from childhood!
You will need:
750 g pumpkin, 1.5 cups of millet, 3 cups of water, 1 tsp.
salt. Preparation:
Finely chop the peeled pumpkin, add water and boil for 15 minutes. Pour the millet into it and simmer for another 15 minutes, stirring occasionally. Before serving, let the porridge sit under the lid for half an hour and add butter.
Pumpkin-apple juice
Ingredients
- 1 kg of apples (peeled weight);
- 1 kg pumpkin pulp;
- 3 liters of water;
- ½ lemon;
- 300 g sugar.
Preparation
Peel and seed the apples. Cut the pumpkin and apples into pieces and place in a saucepan.
Add water and cook over medium heat until the ingredients are soft.
Puree the pumpkin and apples in a blender. Add lemon juice and sugar and stir.
Bring the juice to a boil and cook for a few more minutes.
Baked pumpkin with cheese
It’s hard to come up with a simpler and at the same time very tasty recipe for cooking pumpkin!
You will need:
1 pumpkin, 500 g cheese, 1 liter of heavy cream, 50 g butter, salt, nutmeg, pepper.
Preparation:
Cut the top off the pumpkin and scrape out the seeds from the inside with a spoon. Pour grated cheese inside to a third of the volume, pour cream without reaching the edge, add butter and spices. Bake the pumpkin for an hour in the oven at 180 degrees, or a little longer if it is too large.
Stewed pumpkin with herbs
The aroma of pumpkin prepared according to this recipe is simply impossible to describe in words!
You will need:
1 kg of pumpkin, 100 g of butter, 1 tbsp.
sugar, 300 ml broth, 1 tbsp. Provençal herbs, salt and pepper. Preparation:
Cut the pumpkin into cubes and fry it in butter with sugar, spices and herbs. When it turns golden, add broth and simmer, covered, until soft, stirring occasionally. Before serving, quickly fry the pumpkin over high heat to evaporate any excess liquid.
Grilled beef with baked pumpkin
Ingredients
- 1 pumpkin (about 1–1½ kg);
- 4 cloves of garlic;
- a few tablespoons of olive oil;
- 1 bunch of thyme;
- 1 teaspoon paprika;
- 1½ kg beef fillet;
- salt - to taste;
- ground black pepper - to taste;
- 1 onion.
Preparation
Remove skin and seeds from pumpkin. Cut the pulp into large cubes and place along with the unpeeled garlic on a baking sheet.
Drizzle in some of the oil, add almost all the thyme leaves, sprinkle with paprika and stir. Cover the baking sheet with foil and place in an oven preheated to 180°C for about an hour.
Cut the meat into 2 cm wide slices and rub on all sides with salt and pepper. Heat oil in a grill pan over high heat.
In batches, place the meat in the pan and fry for about 3 minutes on each side.
With the last batch, fry the finely chopped onion. Sprinkle the remaining thyme leaves over the cooked steaks and serve with the roasted squash.
Creamy pumpkin soup
If you love bright and beautiful dishes, then it's time to make creamy pumpkin soup!
You will need:
300 g pumpkin, 150 g celery root, 150 g carrots, 1 onion, 1 clove garlic, 1 tsp.
ginger root. Preparation:
Cut the pumpkin and carrots into equal pieces, add water and boil until soft. Fry the onion with garlic and celery, add ginger, combine with pumpkin and beat with a blender.
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Milk soup with pumpkin
This wonderful dish is perfect for both children and adults. It is very beneficial for the stomach, has a low calorie content and can be included in dietary nutrition. And it's also easy to prepare.
Steamed honey pumpkin
Recipe for making pumpkin pieces with honey and ginger.
Rice porridge with pumpkin
Pumpkin is considered a very healthy product. It contains many vitamins. Ascorbic acid will boost immunity, B vitamins strengthen hair and nails. Pumpkin calms the nervous system.
Bread with pumpkin
Pumpkin bread is another original way to use this wonderful vegetable in cooking. This fresh homemade pumpkin bread will give any store-bought bread a run for its money. Try it!
Pumpkin Pecan Pie
Pumpkin season is in full swing, so let's continue cooking with pumpkin! I recommend trying to bake a pumpkin-walnut pie - there’s little hassle with it, the ingredients are simple, and the result is very good.
Pumpkin in puff pastry
Another option for preparing pumpkin is my favorite pumpkin in puff pastry. The resulting envelopes are very beautiful and tasty.
Pumpkin in shortcrust pastry
Pumpkin season is in full swing, so don't yawn and prepare pumpkin dishes! I present to your attention a sweet pie - pumpkin in shortcrust pastry. It doesn’t sound very good, but believe me, it turns out luxuriously 
Pasta with pumpkin and shrimp
Carbonara, Bolognese, Neapolitan - all this is hackneyed and uninteresting. But pasta with pumpkin and shrimp - how do you like this combination? :) We give classic Italian pasta an unusual shape and taste.
Pumpkin pancakes with cheese
My children do not eat pumpkin in any form, the only exception being pumpkin pancakes with cheese. Everyone in our family loves them. Prepare quickly and easily.
Porridge in pumpkin
Porridge in pumpkin is a very cheap and easy to prepare, but impressive dish of Russian traditional cuisine. If you put this on the table, it will outshine any delights and delicacies.
Pumpkin Pie with Honey
Pumpkin season is in full swing, so I try to cook pumpkin dishes as often as possible. Pumpkin pie with honey is one of my latest culinary inventions.
Edwardian pumpkin pie
Pumpkin season is in full swing. I suggest making Edwardian pumpkin pie - a very tender and aromatic pie, which is a classic in English national cuisine.
Pumpkin cheese pie
This method of cooking pumpkin is very popular in our family. The pumpkin-curd pie turns out to be very tender, and the pumpkin itself, interestingly, is practically not felt in it. I recommend!
Candied pumpkin
Among all the candied fruits that I prepared this year, candied pumpkin was the most successful. I am sharing my signature recipe.
Pumpkin pies
Pumpkin pies are very easy to prepare and delicious pies that can diversify your daily diet, especially in the midst of pumpkin season.
Manti with pumpkin
At the beginning of autumn, at the height of pumpkin season, we decided to prepare our favorite manti with pumpkin, adding bacon and cheese. It turned out unconventionally and very tasty.
Salad with pumpkin and walnuts
Salad with pumpkin and walnuts is not a classic dish, but just my latest culinary improvisation. According to my family, successful enough to share it with you
Pumpkin pancakes
Perhaps the easiest way to prepare pumpkin is to fry pumpkin pancakes. Quick and a little primitive, but still quite tasty. I recommend it for beginners to get acquainted with pumpkin.
Tagliatelle with butternut squash sauce
Tagliatelle with butternut squash sauce is a very simple dish with an unusual and probably unknown taste. Recipe from Jamie Oliver's book.
Risotto with pumpkin
Risotto is a very simple, but quite delicious dish, which is incredibly popular in its homeland of Italy. Tender, rich and light - perhaps this is how you can describe risotto.
Pasta with cheese and pumpkin sauce
If you want something new and unusual, try our recipe - pasta with a delicate sweet-creamy taste will make your lunch unforgettable.
Pumpkin soup with chanterelles
A very tasty dish. Pumpkin soup with chanterelles, garlic, cumin, cinnamon and cloves. Discriminating taste!
Sweet pumpkin bread
Pumpkin bread is great. Both in taste and color. Excellent and healthy bread for breakfast sandwiches.
Pumpkin cupcake
Pumpkin cake recipe. The inside of the pumpkin cake is yellow, but it turns out crumbly and tender.
Boiled pumpkin with millet
Recipe for boiled pumpkin with millet.
Oriental pumpkin sweetness
A light and incredibly delicious oriental pumpkin dessert.
Pumpkin soup
Recipe for Thai pumpkin soup. Try it and you will see for yourself that this soup is incredibly tasty. Bon appetit!
Pumpkin and Kale Salad
Recipe for pumpkin, kale, honey, onion and bean salad.
Pumpkin pie
Famous pumpkin pie that's ready in minutes!
Vegetable soup with pear
Recipe for pumpkin and turnip soup with pear for added sweetness.
Pumpkin soup
Recipe for pumpkin soup with potatoes, turnips and parsnips.
Pumpkin Soup Recipe
Pumpkin soup recipe. The soup is very tasty and does not take much time to prepare.
Baked pumpkin
Very tasty dish!
Pumpkin
Pumpkin recipe. Extraordinarily tasty porridge according to an old recipe of Russian cuisine.
Pie with pumpkin and onion filling
An excellent dish for those who want something simple and tasty, as well as for lovers of vegetarian cuisine.
Muscat pumpkin soup
The most delicate cream soup with an unusually pleasant taste. This soup awakens a love for pumpkin even among those who don’t really like pumpkin...
Pumpkin creme brulee
Recipe for a creme brulee dessert made from yolks, pumpkin puree, cream, milk, maple syrup, cinnamon and nutmeg.
Lentil, squash and goat cheese salad
Salad recipe made with green lentils, kale, roasted squash, cumin, paprika, goat cheese and red wine vinegar.
Moroccan style stuffed squash
Recipe for baked squash stuffed with beef, bulgur, onion, garlic, raisins, parsley and pine nuts.
Pumpkin parfait
Recipe for making a parfait made from cream, gelatin, pumpkin puree, cinnamon, nutmeg, ginger, vanilla extract and gingerbread cookies. The best thanks are to share this post with your friends 
Pumpkin with apples and nuts
Another simple baked pumpkin recipe that even beginners can make.
You will need:
1 pumpkin, 3 apples, a handful of walnuts, 1 tsp.
olive oil, a pinch of cinnamon, honey. Preparation:
Cut the pumpkin into thin slices, and the apples into slices three times thicker than the pumpkin. Grease the foil with oil, place the pumpkin, apples on it, and sprinkle nuts and cinnamon on top. Cover everything with foil and bake in the oven for 20 minutes at 180-200 degrees.
The pumpkin is not ripe, what should I do? How do you know when a pumpkin is ripe? And how to speed up its maturation!
Before the first frosts, which occur already in early September, heat-loving crops, in particular pumpkins, are harvested. All fruits are harvested, regardless of their degree of ripeness. You can leave the plants under cover for now: they are not afraid of short-term drops in temperature to minus 3-5 degrees.
Remove all fruits - both ripe and unripe - along with the stalk.
If the pumpkin crop is not harvested on time, then when the first cold weather sets in, they will freeze and will not be stored well in the future. There are varieties of pumpkins that simply do not have time to reach full maturity during the summer season. But you shouldn’t be upset about this, because the collected fruits can ripen quite easily at home.
But you will learn how to speed up the ripening of pumpkin fruits from this publication.
The bark of a ripe pumpkin becomes dense; when pressed, no dents remain on it. The only exception may be the nutmeg pumpkin; it has a rather thin bark, so pressing on it may leave a dent. In the case of nutmeg pumpkin, maturity is determined by the color of the bark: if the bark has acquired a brown or bright yellow color, then it is therefore ripe;
The ripe pumpkin fruit has a clearly visible pattern. Based on this feature, it is not possible to determine only the ripeness of a green-fruited pumpkin;
The next sign by which you can determine ripeness is the stalk. When ripe, the lash on which the fruit is located hardens and brightens;
try knocking on the pumpkin fruit, if you hear a dull, distinct sound - the pumpkin is ripe.
The same seed packets indicate the ripening period of the pumpkin, which you can calculate yourself. This method can only be used if the summer season was warm and sunny enough.
Typically, hard-bodied pumpkin varieties ripen first, followed by large-fruited ones, and nutmeg pumpkins ripen last.
The first thing to do is, a few weeks before the predicted cold snap, remove all the flowers without exception and pinch out the young shoots of the plant. This way you will stimulate the plant to direct all its forces towards ripening the fruits. If there are many small pumpkins on the pumpkin plant, then most of them will have to be removed as well.
If you live in a region with a short summer season, then the following technique can come to your aid: in April, sow pumpkin seeds in deep containers; as soon as the plant grows three to four true leaves, transfer the plant to a larger container or into open ground (if Of course, weather conditions will allow this to happen).
Be sure to grow pumpkins in your plots, no matter what region you are in. The benefits of pumpkin lie not only in the pulp, but also in the seeds. In addition, the seeds can be used for planting next year.
"Hello! Help “save” the pumpkin. Frightened by weather forecasters about upcoming frosts on the ground, she harvested the crop ahead of time. Now I don’t know what to do with him. Will unripe pumpkin ripen at home? What can be prepared from it? (Yana)"
First of all, you need to make sure that the pumpkin is really not ripe. Green or dark gray skin is not a sign of immaturity. Thus, the varieties Acorn, Vesnushka, Zimnyaya Sladkaya, Lechebnaya, Khersonskaya, Altair, Bylinka, and Vitaminnaya have peels of various shades of gray or green, but inside they are fully ripe. Cut such a pumpkin and you will see that inside it has juicy flesh of a rich yellow-orange color.
How can you tell if your pumpkin is fully ripe? Do not cut the peel under any circumstances, as you risk spoiling the fruit. Take a close look at the stem and skin. An unripe pumpkin will have a greenish stalk, while a ripe one will be slightly dried out and corky. The peel becomes denser, more prominent and, in places, roughened.
If you are still sure that you have harvested an unripe pumpkin, carefully inspect each fruit for damage. The peel should not have dents, damage, cuts, or signs of rotting. Unfortunately, such fruits will not ripen; it is better to immediately put them into processing. We'll talk about this a little later.
If the correct storage conditions are met, some varieties of pumpkin can last until the beginning of spring. Let us share with you the secrets of how to properly store unripe pumpkin:
- the optimal air temperature in the room should be between 12–18 degrees above zero;
- in order not to provoke rotting of the fruits, monitor the humidity level (too high humidity has a negative effect on pumpkin);
- Avoid too much light, otherwise seeds may begin to sprout inside the pumpkins.
These are all the rules, following which, you can easily preserve the harvest until winter or even early spring. Our grandmothers also kept unripe pumpkin fruits under their beds. Lay newspaper or paper on the floor, arrange the fruits so that they do not touch each other. Remember to periodically check for signs of rotting.
If you notice the first signs of rotting or wilting on the fruits, put such pumpkins into processing. Unripe pumpkin can be used in salads or baked with apples in the oven. Also, unripe pumpkin fruits are processed into jam, adding orange, sugar and cinnamon.
You can, of course, leave it until... But personally, I think it’s much better to eat than to cut heads out of it and scare passers-by))). Therefore, it is better to remove this vegetable from the garden on time. But when, tell me, will this “just in time” come? Pumpkins from the garden need to be harvested on time. The correct time for harvesting can be determined by two parameters:
- By timing;
- By the appearance of the plant.
We invite you to familiarize yourself with Phpinfo() | Doc Diabet
First, let's talk about timing. Suppose we planted a pumpkin in the second half of May (optimal for the middle zone).
Pasta with pumpkin and onion
Pasta or spaghetti with pumpkin is not the most obvious combination. It will be all the more interesting to prepare a delicious dish using this recipe!
You will need:
100 g pasta, 1 cup grated pumpkin, 1 onion, 1 tsp.
capers, spices. Preparation:
Grate the peeled pumpkin on a coarse grater and add it to the onion, pre-fried in butter. Add a little water and simmer everything together until soft. Place capers and pre-boiled pasta in the pumpkin, stir and garnish with herbs.
Risotto with pumpkin
The bright orange color will make pumpkin risotto the real king of the feast!
You will need:
700 g pumpkin, 700 g rice, 4 shallots, 150 g butter, 1.5 l broth, 100 ml brandy, 6 tbsp.
herbs, 6 cloves of garlic, Parmesan. Preparation:
Fry the shallots in butter and garlic, add pumpkin cubes and fry over high heat for 10 minutes. Pour in the brandy and stir until the alcohol evaporates.
When the pumpkin softens, mash it with a masher right in the pan. Add rice, stir, fry for 2 minutes and pour in the first ladle of broth. Add each new portion of broth as the previous one boils down, and at the end add herbs and Parmesan.
Popular cultivated species
To date, three of them have gained particular popularity.
We invite you to familiarize yourself with Pumpkin novelty description
It is distinguished by a ribbed stalk, on which grooves are clearly visible. It came to us from Mexico, and three of its types are known: long-climbing (produces small but numerous fruits), bush (zucchini and squash), and decorative.
It has a pentagonal stalk, which widens towards the base. The surface is ribbed or smooth, the shape is elongated, at first the fruits are colored green, but as they ripen they become yellow or brown. The seed chamber is small and the pulp layer is thick.
This species has a rounded cylindrical stalk. The fruits are flat with a bumpy surface and very sweet in taste. In this culture, three varieties are distinguished: gray-fruited, winter and mammoth.
Bulgur with pumpkin and apples
A quick and tasty recipe with a variation of pumpkin porridge. If you're tired of millet, then cook bulgur!
You will need:
100 g pumpkin, 150 g bulgur, 20 g sugar, 200 ml milk, 70 g apples, 40 g butter, 300 g dried apricots, a pinch of cinnamon, mint.
Preparation:
Cut the peeled pumpkin into small cubes, chop the dried apricots, and fill the bulgur with milk and water 1:1. Add pumpkin, dried apricots and half the sugar to it, boil and simmer for 20 minutes over low heat, adding water as it boils.
Slice the peeled apples and caramelize them in butter and remaining sugar. Add apples to the porridge, pour the remaining syrup in the pan over the dish and garnish with mint and cinnamon.
Pumpkin juice prepared in a juicer
Ingredients
- 1,700 g pumpkin pulp;
- 150 g sugar;
- 2 tablespoons lemon juice;
- 2 liters of water.
Preparation
Cut the pumpkin into arbitrary pieces and pass through a juicer.
The remaining juices after this can be used to prepare some dishes or frozen for the winter.
Pour the juice into a saucepan, add sugar, lemon juice and water. Stirring, bring the juice to a boil over medium heat and cook for a few more minutes.
Pumpkin casserole
Orange manna with pumpkin will not leave anyone indifferent!
You will need:
750 g pumpkin, 1 glass of sugar, 4 eggs, 2 tbsp.
vegetable oil, 1.5 cups semolina, 5 tbsp. flour, 1 tsp. soda, 1 tsp. lemon zest, cinnamon, vanillin, salt. Preparation:
Beat the whites with half the sugar and salt until foamy, and grind the yolks with the second part of the sugar. Mix the yolks with the dry ingredients and grated pumpkin, and then slowly add the whites to them. Bake in the pan for 40 minutes at 180 degrees.
Miracle with pumpkin
Chudu - thin and unleavened flatbreads with filling, which can be very tasty cooked with pumpkin!
You will need:
300 g flour, half a pumpkin, 3 onions, 2 handfuls of walnuts, 100 g butter, salt and spices.
Preparation:
Chop the nuts and pour boiling water over them for an hour, and grate the pumpkin on a coarse grater. Fry chopped onion in butter, add pumpkin and nuts to it and season.
Knead the dough from flour, 1 tsp. salt and 150 ml of water, roll into thin round cakes. Fill the miracle with the filling and fry in butter on both sides.
Lenten pumpkin soup. Video recipe
Let's start our Lenten pumpkin dishes with pumpkin soup, and then move on to the “delicacies”.
Ingredients:
- Pumpkin – 0.5 kg
- Carrots – 3 pcs.
- Onion – 2 pcs.
- Garlic – 2 cloves
- Ginger root – 30 g
- Olive oil
- Salt – 2 teaspoons
- Ground black pepper
Preparation:
- Heat 2 tablespoons of oil in a saucepan and add diced onion, chopped garlic and ginger.
- While the contents of the pan are frying, cut the pumpkin and carrots into cubes, add them to the pan and add a little water so that nothing burns. Stir and keep on fire for 5 minutes, then add more water so that it covers the contents by 2 centimeters. Bring to a boil, then reduce the heat and cook for 20 minutes, then add salt, pepper, stir and keep on fire for another 5 minutes.
- Remove the pan from the heat and use a blender to puree the soup, then put it back on the heat, bring to a boil and turn off the heat. The soup is ready.
KBJU per 100 g: proteins – 1.35; fats – 0.21; carbohydrates – 8.21; calorie content – 33.04
Video:
Pumpkin salad with pomegranate
Prepare pumpkin salad according to the Georgian recipe with pomegranate and pomegranate sauce!
You will need:
1 kg of pumpkin, 300 g of arugula, a quarter of a pomegranate, 2 tsp.
pomegranate sauce, 2 tbsp. olive oil, 50 ml nut oil, a pinch of red pepper, half a lemon and an orange, a handful of walnuts, salt and pepper. Preparation:
Drizzle peeled and chopped pumpkin with olive oil, season and bake for 15 minutes in the oven at 200 degrees. Mix orange and lemon juice with nut butter and spices.
Roast the walnuts, mix with pomegranate seeds and sprinkle them over the arugula. Top with cooled pumpkin, dressing and pomegranate sauce.
Spiced Baked Pumpkin with Bacon
Ingredients
- 1 pumpkin (about 1–1½ kg);
- 1 tablespoon coriander seeds;
- ground chili - to taste;
- salt - to taste;
- ground black pepper - to taste;
- 4 cloves of garlic;
- 4–6 sprigs of rosemary;
- 6 slices smoked bacon;
- 1 tablespoon olive oil.
Preparation
Cut the pumpkin in half and remove the seeds. Then cut it into thin long slices. They should be approximately the same size.
Place the pumpkin on a baking sheet. Sprinkle with chili powder, salt and pepper. Add the garlic, unpeeled and crushed with the flat side of a knife, rosemary and bacon.
Pour oil over all ingredients and mix thoroughly. Place bacon slices on top of pumpkin. Bake at 200°C for about 30 minutes until the pumpkin is soft.
Pumpkin cupcakes
This delicious pumpkin cupcake recipe has such a beautiful color and texture!
You will need:
400 g pumpkin, 2 cups flour, 3 eggs, 1 cup vegetable oil, 180 g sugar, 1 tbsp.
baking powder, 1 tsp. cinnamon, nuts and raisins. Preparation:
Grate the pumpkin on a coarse grater, and rub the butter with sugar and eggs. Combine the ingredients, add flour with baking powder, cinnamon, raisins and nuts. Bake the cupcakes in the oven for about 40 minutes at 180 degrees.
Lenten pumpkin dishes - basic principles of preparation
To prepare pumpkin dishes, the vegetable is used both raw and pre-boiled.
The most popular porridge with pumpkin is millet, but other cereals make it no less tasty. The cereal is washed, and the pumpkin is peeled and finely chopped. The vegetable is placed in the cereal, poured with water, mixed, and cooked all together over low heat until tender.
To prepare pumpkin pancakes, finely grind the vegetable, add the remaining ingredients and fry in well-heated oil.
Steamed manti or pumpkin rolls are very tasty. In this case, pumpkin is used as minced meat. The peeled vegetable is grated, mixed with chopped onion, salt, seasoned with spices and salt.
Kids will love pumpkin casseroles. They can be sweet or bland. In any case, this cooking method is suitable even for those who are not very fond of this product.
Pumpkin cookies
You can prepare delicious pumpkin cookies in just half an hour!
You will need:
100 g pumpkin, 1 egg, 50 g butter, 1 cup flour, 0.5 cup sugar.
Preparation:
Grind the egg with sugar, and mix the melted butter with flour. Combine both mixtures and add grated baked pumpkin to the dough. Spoon the dough onto parchment and bake in the oven for about 12 minutes at 160 degrees.
Pumpkin jam for the winter
If you really love pumpkin, then it’s easy to make jam from it that will be useful to you throughout the year!
You will need:
1 kg of pumpkin, 800 g of sugar, 1 orange.
Preparation:
Cut the peeled pumpkin into cubes, cut the orange there, add sugar and leave to stand overnight. In the morning, bring the container to a boil, simmer for half an hour and pour the pumpkin jam into sterilized jars.
Cottage cheese pumpkin pie without dough
If you need a quick and easy dessert, make pumpkin cheesecake!
You will need:
300 g pumpkin, 400 g cottage cheese, 100 g sugar, 150 g sour cream, 3 eggs, 4 tbsp.
flour, a pinch of salt. Preparation:
Grind the pumpkin and cottage cheese until smooth and add all the other ingredients. If desired, season the pie mixture with spices and place it in the oven for an hour at 180 degrees.
Pumpkin Pecan Cupcakes with Citrus Frosting
Ingredients for 12 cupcakes
- 400 g peeled pumpkin;
- 350 g brown sugar;
- 4 eggs;
- a pinch of salt;
- 300 g flour;
- 2½ teaspoons baking powder;
- a handful of walnuts;
- 1 teaspoon ground cinnamon;
- 175 ml olive oil;
- 1 vanilla pod;
- 1 tangerine;
- 1 lemon;
- 140 g sour cream;
- 2½ tablespoons of powdered sugar;
- lavender petals - optional.
Preparation
Grind the pumpkin in a blender. Add sugar, eggs, salt, flour, baking powder, nuts, cinnamon and olive oil and beat thoroughly.
Distribute the resulting dough into paper molds (they must first be inserted into the recesses of the muffin pan) and place in the oven, preheated to 180 °C, for 20–25 minutes. Check doneness with a toothpick: it should come out clean.
Cut the vanilla pod lengthwise and remove the seeds. Mix almost all the grated tangerine zest, grated lemon zest, juice of half a lemon, sour cream, powdered sugar and vanilla seeds until smooth.
While the cupcakes are cooling, place the frosting in the refrigerator. Then brush the cupcakes with it and sprinkle with the remaining grated tangerine zest and lavender petals.
