Premium
214 kcal
45 min.
Pumpkin muffins with walnuts and almonds

Recipe for Pumpkin muffins with walnuts and almonds

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x portion

NaN g

214 kcal

x g

2 kcal

213.8
Calories
5.0g
Prot.
12.9g
Fat
19.8g
Carbs

Ingredients (servings):

6

Converted ingredients are going to appear on the shopping list

  • Pumpkin2× cup (232 g)
  • Wheat flour, white, plain1× cup (140 g)
  • Eggs chicken1× portion (60 g)
  • Butter5× tablespoon (60 g)
  • Erythritol4× tablespoon (40 g)
  • Semi-skimmed milk3× tablespoon (30 ml)
  • Walnuts0.5× handful (15 g)
  • Almonds0.5× handful (15 g)
  • Vanilla extract1× teaspoon (5 g)
  • Baking powder0.5× teaspoon (2 g)
  • Bicarbonate of soda0.5× teaspoon (2 g)

How to make Pumpkin muffins with walnuts and almonds

  1. 1. Wash the pumpkin, peel off the skin (you can skip this step if using Hokkaido pumpkin), remove the seeds, and cut it into cubes.

  2. 2. Place the cubes on a baking sheet lined with parchment paper, season with salt and paprika, and bake in a preheated oven at 190°C for about 15 minutes until the pumpkin softens.

  3. 3. Let the softened pumpkin cool slightly and then blend it into a purée (you can blend Hokkaido pumpkin with the skin). Keep the oven on.

  4. 4. Sift the flour into a bowl, then add the baking powder, baking soda, and erythritol. Mix and set aside.

  5. 5. In another bowl, whisk the eggs together with the pumpkin purée using a fork. Then add the melted butter, vanilla extract, and milk, and mix again with a fork.

  6. 6. Combine all the ingredients. Add the wet mixture to the dry ingredients and gently mix everything with a spoon, just until combined.

  7. 7. Pour the batter into muffin liners, placing walnuts and almonds on top.

  8. 8. Place in the oven and bake for about 18-20 minutes.

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