Autumn brings with it unique scents and flavors, and we celebrate it with these delicious pumpkin pastries. Perfect for a light snack or a dessert after dinner, they are ideal at any time of the day, especially on cool afternoons with a hot tea. These pastries are easy to prepare and evoke memories of home and family, making every bite a special moment.
DISCOVER ALSO
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 8
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 242.32 (Kcal)
- Carbohydrates 41.15 (g) of which sugars 17.88 (g)
- Proteins 2.76 (g)
- Fat 8.55 (g) of which saturated 5.45 (g)of which unsaturated 2.97 (g)
- Fibers 0.64 (g)
- Sodium 2.31 (mg)
Indicative values for a portion of 105 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 2/3 cups all-purpose flour
- 3/4 cup potato starch
- 4 eggs
- 3/4 cup sugar
- 7 tbsp butter (melted)
- 10.5 oz pumpkin (cut into cubes)
- 1 tsp vanilla
- to taste ground cinnamon
Steps
Preparing the pumpkin cake and pastries dough is a simple and rewarding process, perfect for those who want to bring autumn flavors into their kitchen. By following these steps, you can create a soft and aromatic dough, ideal for surprising friends and family with delicious pastries and a cake to enjoy on any occasion. Ready to get your hands dirty? Let’s start!
1.0 Pumpkin Preparation: Start by washing and drying the pumpkin. Remove the skin and internal filaments, then cut it into pieces. Finely grate or blend with a mixer until you get a smooth pulp.
2.0 Beat the Eggs: In a large bowl, beat the eggs with the sugar using an electric mixer until you get a light and foamy mixture.
3.0 Add the Pumpkin: Add the pumpkin pulp to the egg mixture and gently fold it in with a spatula until fully incorporated.
4.0 Add Dry Ingredients: Sift together the flour, potato starch, and baking powder. Gradually incorporate the sifted flour mixture into the batter, mixing well to prevent lumps.
5.0 Incorporate the Melted Butter: Pour the melted butter into the mixture and stir until you get a smooth and homogeneous batter. Also, add the teaspoon of vanilla for an aromatic touch.
6.0 Dough Ready: Now that our dough is ready, we can use it to prepare a 9-10 inch cake or bundt cake, mini cakes, or pastries.
You can personalize the recipe by adding spices like cinnamon, nutmeg, or ginger for a more intense flavor. Also, consider enriching the dough with chocolate chips, chopped nuts, or dried fruits, if there are no specific allergies.
FAQ (Questions and Answers)
Can I use canned pumpkin instead of fresh pumpkin?
Yes, you can use canned pumpkin for this recipe. Make sure to choose a variety without added sugar and drain it well to remove excess moisture. Canned pumpkin offers convenience and a flavor similar to fresh pumpkin.
Is it possible to replace butter with a vegan alternative?
Absolutely! You can replace the butter with vegan margarine or vegetable oil in the same quantity. This substitution will make the dough suitable for a vegan diet while maintaining a soft and delicious texture.
How can I make these pastries and cake gluten-free
For a gluten-free version, you can replace the flour and potato starch with a gluten-free flour blend, like rice flour, almond flour, or a specific gluten-free pastry blend. Also, ensure that the baking powder is certified gluten-free.
Can I use pre-cooked pumpkin instead of raw pumpkin?
Yes, you can use cooked pumpkin, but make sure to drain it well to prevent the batter from becoming too liquid.
