Zero-add pumpkin cupcakes

1

Mix the pumpkin puree with milk and salad oil, and stir until blended.

2

Knock the eggs into a bowl, add the sugar, and beat on medium speed.

3

Beat until the traces of egg liquid do not disappear.

4

Add pumpkin puree and mix well. Sift in low-gluten flour, cut and stir well.

5

Pour the pumpkin batter into the mold until about 8 minutes full; preheat the oven to 180 degrees. On the middle layer, put on heat and bake for 30 minutes.

6

Take out the inverted button and cool it before demoulding.

7

Put the chocolate in a squeeze pen and melt it in water, and draw an expression on the surface of the cake.

1. The beta carotene contained in pumpkin can be absorbed by the human body and converted into vitamin A. In addition, pumpkin is rich in vitamin E, which can help the normal secretion of various pituitary hormones, allowing children to maintain normal growth and development. Eating more pumpkin can also be used to treat roundworms, tapeworms and diabetes in children.
Eating pumpkin often can make stool smooth and skin plump, especially for women, it has cosmetic effects. So, young mothers can eat pumpkins with their children. Pumpkin is rich in sugar and is easy to digest and absorb. Pumpkin is the main source of vitamin A and has high nutritional value. In addition to making soup and paste, you can also cook porridge, steam food, etc.
2. The skin of pumpkin is rich in carotene and vitamins, so it is best to eat it with the skin. If the skin is hard, use a knife to cut off the hard part before eating it. When cooking, the pumpkin heart contains five times the amount of carotene equivalent to the pulp, so try to use it all.
3. The pumpkin can easily deteriorate from the heart after being cut, so it is best to empty the inside with a spoon and wrap it with plastic wrap, so that it can be stored in the refrigerator for 5 to 6 days.