Oil-Free Low-Sugar Kabocha Pumpkin Cupcakes
无油低糖 老南瓜蛋糕——西式美食（八十五） · pan chinese cuisine
The author describes the texture as fairly dense, soft and springy with mild sweetness. The recipe is deliberately low in sugar and contains no oil.
Tasha GreenleafVegan baker converting skeptics one chickpea brownie at a time. Allergic to boring vegetables. Aquafaba evangelist, sorry in advance.Nutrition & allergens
Contains:EggWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
steamed peeled mature pumpkin蒸熟去皮的老南瓜
7.05 oz — Steamed until cooked through, peeled, and cooled before use.
egg鸡蛋
5.0 piece — Yolks and whites separated; each shelled egg weighs about 50 g.
cake flour低筋面粉
5.82 oz
1.59 oz
Techniques you'll use
- Steaming ↗
Cook with moist vapor for tender, clean-tasting results.
Steps
Steam the kabocha squash until cooked through, then peel it. Measure out 200 g, place it in a bowl, and let it cool. Mash and stir it into a smooth squash puree. Separate the egg yolks from the whites, add the yolks to the cooled squash, and stir until well combined.
✅ Done when: The mixture is done when the squash has cooled and the puree with yolks is smooth and evenly blended.
- 2
Step 2
Add the cake flour and fold it into the squash-yolk mixture until evenly combined.
✅ Done when: The batter is ready when no dry streaks of flour remain.
- 3
Step 3
Beat the egg whites with the sugar until fully whipped to stiff peaks.
✅ Done when: The meringue is done when the whites hold firm, stiff peaks.
- 4
Step 4
Take half of the whipped egg whites and fold them into the pumpkin batter, using a gentle folding motion similar to tossing a stir-fry.
✅ Done when: The batter is done when the first half of the meringue is fully incorporated with no visible white streaks.
- 5
Step 5
Pour the batter back into the remaining half of the whipped egg whites and fold until evenly combined.
✅ Done when: The batter is done when it is uniform in color with no streaks of white meringue left.
- 6
Step 630 min
Medium heat
Divide the batter into cupcake liners, filling them about 60% full. Bake in an oven preheated to 170°C (about 340°F) for 25–30 minutes. Note that every oven runs slightly differently, so adjust the temperature and time to suit your own oven.
✅ Done when: The cupcakes are done when a toothpick inserted in the center comes out clean after 25–30 minutes.
- 7
Step 7
The cupcakes are nearly finished baking.
✅ Done when: The tops are risen and golden and the cupcakes are almost fully baked.
- 8
Step 8
Remove from the oven. The finished cupcakes are fluffy, soft, and springy.
✅ Done when: The cupcakes are done when they come out of the oven light, puffy, and springy to the touch.