Walnut muffin with pumpkin

Cake dough is prepared in vegetable oil, with the addition of pumpkin pulp, ground nuts and spices.

Ingredients

• Pumpkin, canned pulp - 400 g
• Pecan or walnut (ground) - 60 g
• Vegetable oil - 300 g
• Large eggs - 4 pcs.
• Ground cinnamon - 1 tsp
• Ground ginger - 1 tsp
• Ground nutmeg - 1 tsp
• Flour - 450 g
• Baking powder - 2 tsp
• Soda - 1 tsp
• Salt - 0.5 tsp
• Sugar - 400 g
• Powdered sugar - 50 g
• Butter for greasing the mold

Directions

1. Turn on the oven to preheat to 160 degrees. Grease a 25 cm cake tin (with a hole in the middle) with butter.
2. In a bowl, mix flour, baking powder, soda, cinnamon, ginger, nutmeg and salt.
3. In a separate bowl, beat sugar with vegetable oil, add eggs, beating well after each. Continuing to beat at low speed, add pumpkin pulp and dry ingredients. Then add nuts, mix with a spoon.
4. Pour the batter into the prepared pan and place in the preheated oven. Bake the hazelnut cake for 70-80 minutes, until a clean wooden stick when pierced.
5. Remove the hazelnut cake from the oven, run a knife between the sides of the pan and the cake. Let cool for 15 minutes, then remove the cake from the pan and cool on a wire rack until completely cooled. Dust the cooled walnut cake with powdered sugar and serve.