Exclusive Paper Cup Oat Pumpkin Cake

Name: Exclusive Paper Cup Oat Pumpkin Cake
Yield: 4 servings
Cuisine: Baking
Ingredients: 500 g Pumpkin; 70 g Instant oatmeal; 3 pieces Egg; 25 g Zero-calorie sugar; 80 g Milk; 1 tsp Aluminum-free baking powder; 20-30 pieces Paper cup

A homemade recipe for Exclusive Paper Cup Oat Pumpkin Cake, combining pumpkin, instant oatmeal and egg; baked until light, fluffy and golden.

0 minNewMedium Baking Bake Sweet

Instructions

1
Ingredients: Pumpkin (peeled, deseeded, washed, and cut into pieces), instant oats, eggs, zero-calorie sugar, milk, aluminum-free baking powder.
2
Put the pumpkin into the rice cooker.
3
Close the lid, plug in the power, and press the steam/cook button to start steaming.
4
Time's up.
5
Open the lid and take it out.
6
Let it cool.
7
Then, put the cooled pumpkin into a large bowl and mash it with a spoon.
8
Next, crack in the eggs and add 80 grams of milk.
9
Add 25 grams of zero-calorie sugar.
10
Beat evenly with an electric mixer.
11
Then, add the instant oats.
12
Add aluminum-free baking powder.
13
Mix well.
14
Finally, use a spoon to scoop the oat and pumpkin paste into the paper cups and place them on the baking tray.
15
Preheat the oven to 175 degrees and bake for 30–35 minutes.