in Recipes

Pumpkin muffins

updated

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Ingredients for 1 servings:

  • 200 g pumpkin flesh
  • 300 g almond flour
  • 60 g flaxseed flour
  • 50 g butter, soft
  • 50 g xylitol (sugar substitute)
  • 2 m.-sized eggs
  • 1 tsp, heaped baking powder
  • 1 tsp salt
  • n. B. spice(s), e.g. cinnamon and nutmeg
  • n. B. Nuts

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

low-carb

Makes 12. Puree the pumpkin (not too finely). If necessary, sauté it slightly first until soft. Beat the eggs until frothy and mix with the remaining ingredients to form a moist batter. Then season. I like to add a pinch of cinnamon and nutmeg. Bake in muffin tins at 180°C (convection oven) for 15-20 minutes. If you like it sweeter, add a little more sugar. I’ve also swapped the almond and flaxseed flour for ground almonds and spelt flour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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