Pumpkin Muffins

5 from 8 votes
Prep Time 8 mins
Cook Time 25 mins
Total Time 33 mins
Course Dinner
Cuisine European
Servings 8 people
Calories 521 kcal


Casting and decoration

  • 2 Eggs
  • 100 gr Birch sugar
  • 80 g Rapeseed oil
  • 1 teaspoon Vanilla flavor
  • 1 Pr Salt
  • 100 g Spelt flour 630
  • 60 g Ground almonds
  • 0,5 teaspoon Ground cinnamon
  • 1 teaspoon Tartar powder
  • 3 tbsp Powdered sugar
  • 1 tbsp Lemon juice
  • Chocolate sprinkles + sugar sprinkles


  • Beat eggs, vanilla flavor and sugar until creamy, then slowly stir in the oil. Mix the flour, almonds, salt, cinnamon and baking powder and carefully stir into the egg cream. Finally fold in the finely grated pumpkin. Line a muffin tin with paper liners and pour the mixture evenly into the liners. This works best with an ice cream scoop.
  • Bake the muffins on the lower rail at 175 ° C - fan-assisted - for approx. 25 minutes. Then leave to cool in the tin for about 10 minutes and then place on a wire rack.
  • Mix the powdered sugar with lemon juice, so that a thick mass is formed. Dip in the muffins, let them drain and then sprinkle with the sprinkles of your choice.


Serving: 100gCalories: 521kcalCarbohydrates: 31.8gProtein: 5.7gFat: 41.5g
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Written by John Myers

Professional Chef with 25 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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