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Low-Calorie Pumpkin Muffins
Paruošimo laikas
10 mins
Gaminimo laikas
25 mins
Visas laikas
35 mins
 
Kiekis: 12 muffins
Autorius: Skanauk su Aušra
Ingredientai
  • 1 cup (230 g) pumpkin puree*
  • 2 medium eggs
  • 1/2 cup (53 g) coconut oil, melted
  • 1/3 cup +1 tbsp (60 g) sugar (I used half coconut sugar and brown sugar)
  • 3/4 cup (95 g) spelt flour
  • 3/4 cup (76 g) gluten-free oat flour (I used all together 1 1/2 cup of flour)
  • 1 1/2 tsp pumpkin pie spices**
  • 1 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • pinch of Himalayan salt
  • 3 tbsp flaked almonds (optional)
Gaminimas
  1. Preheat the oven to 180 C.

  2. In a big bowl, lightly whisk eggs. Add the pumpkin puree, coconut oil, sugar, vanilla extract. Whisk until combined.

  3. In a separate bowl, whisk all the dry ingredients (except flaked almonds) until combined. Add half part of the dry ingredients into the wet ingredients. Gently whisk until combined. Add another part of the dry ingredients. Gently whisk again.

  4. Using the spoon, distribute the batter into each muffins pan. Top with flaked almonds. Bake about 25 min.

Patarimai

*Cut the pumpkin into the half, remove the seeds, add the pinch of salt. Bake for 50 min. 180 C. Remove the soft part. Place the pumpkin into a food processor and blend until puree. Store in a refrigerator for a week.

**cinnamon, ginger, cardamom, cloves, nutmeg.