Whole Wheat Pumpkin Walnut Cake & Cup Cakes/Muffins

As we know cakes are baked on various occasions, but one can bake it at home without eggs very easily, that too very soft and delicious. I have added a twist by making it more sumptuous and delightful even healthy. One can adjust the concoction of ingredients as per one’s choice, I have baked cup cakes also from the same batter. Let’s learn step by step process to prepare this recipe.

Whole Wheat Pumpkin Walnut Cake & Muffins

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Cake/Bakery
Cuisine: American, Indian
Keyword: cupcake, muffins, pumpkin and walnut cake, Pumpkin cake, walnutcake
Servings: 3 People
Author: Shubhra


  • 2 Cup Boiled and peeled off
  • 1/4 Cup Milk
  • 1/4 Cup Condensed Milk
  • 1 tsp Vanilla essence
  • 1, 1/2 Cup Whole wheat flour
  • 1/2 Cup Damerara Sugar
  • 1 Cup Clarified butter
  • 2 tbsp Walnut
  • 1 tsp Baking powder
  • 1 Pinch Baking soda


  • Take boiled and peeled off pumpkin in a bowl.
  • Grind them in a mixture grinder.
  • Take another container and place a sieve, then put whole wheat flour in the sieve along with baking soda and a pinch of baking powder and transfer the dry ingredients into the container.
  • Take clarified butter in a container and add damerara sugar into it.
  • Whip them to form a smooth paste, if you have lack of time, then grind them together.
  • Transfer the mixture of sugar and butter into the flour.
  • Add milk and mix them well.
  • Add pumpkin paste in the same container.
  • Whip them for some more time, and add condensed milk and again whip the mixture.
  • Now put some walnut into the container, also add Vanilla essence and mix them well, and the cake batter is ready.
  • Place butter paper into a cake tin.
  • Transfer the cake batter into it and bake it using microwave at 180°C for 25 to 30 minutes.
  • Now transfer the rest of the batter into the cup cake mold.
  • Similarly bake them at 180°C under convection for 20 to 25 minutes.
  • Muffins are ready to be served.
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