Pumpkin Cupcakes
- Ingredients (for 6 cups with a diameter of 6 cm)
-
- Pumpkin: 150-200g
- Rice flour: 100g
- Almond flour: 30g
- Baking powder: 3 tsp
- Salt: a pinch
- Cinnamon powder: 1/2 teaspoon
-
-
- Unsweetened soy milk: 80g
- Beet sugar: 40g
- Rapeseed oil: 30g
Method
- (1) Cut the pumpkin into large pieces, sprinkle a little salt on top, and steam until soft. Set aside 6 slices for decoration, and remove the skin from the rest and mash until smooth.
- (2) Combine rice flour, almond powder, baking powder, salt, and cinnamon powder in a bowl and mix well.
- (3) In a separate bowl, combine unsweetened soy milk, beet sugar, and rapeseed oil and mix well with a whisk until emulsified, then add the mashed pumpkin (1g) from step 100.
- (4) Mix 2 and 3 together.
- (5) Place in a cupcake mold, top with the pumpkin decoration from step 1, and bake in a preheated oven at 180°C for about 25 minutes.
Pumpkin skin and seed cookies
- Ingredients (for 4 people)
-
- Pumpkin skin: 15g
- Pumpkin seeds: a few
- Rice flour: 50g
- Almond flour: 25g
-
-
- Beet sugar: 20g
- Salt: a little
- Rapeseed oil: 30g
- Unsweetened soy milk: 15g
Method
- (1) Wash and dry the pumpkin seeds and bake them in a 170℃ oven for 10 minutes (you can also roast them in a frying pan), then peel and chop the seeds. Chop the steamed pumpkin skin as well.
- (2) Put the rice flour in a bowl, add the almond flour, beet sugar, pumpkin skin and seeds, then add the salt and rapeseed oil and mix.
- (3) Add unsweetened soy milk to 2 and mix in a cutting motion.
- (4) Spread the dough from step 3, cut it into 12 equal pieces, and bake in a 160°C oven for 20 minutes.
"Monthly Musubi Magazine" introduces more detailed instructions on how to make them along with photos.