Table of Contents for pumpkin muffin
Ingredients
How to make healthy pumpkin muffin
Preparation Video
Tips & Nutrition Facts
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Recipe Video
Hokkaido pumpkin is everyone’s darling
Pumpkin muffin – warm, soft and very sweet without refined sugar. A perfect recipe if you want to bake quick pumpkin muffins and get very creative with your topping. I am using cream cheese, dried apricots and pumpkin seeds, but you can use any topping you like! The amount of cream cheese topping in this recipe is calculated for half of the muffins – the other half did not have the topping and still tasted amazing!
In this recipe I am using hokkaido pumpkin, which is definitely everyone’s darling, because you do not need to peel it, which takes a lot of time. If you are using another type of pumpkin, it has to be peeled.
If you like low calorie easy recipes check my bread pudding, which is so easy and quick and you definitely have all the ingredients in your fridge or if you feel like falls recipes: my chocolate cake with apricot jam – sachertorte – warm, soft, topped with chocolate ganache.
How to prepare healthy pumpkin muffin
Ingredients
- 450 g pumpkin seeds removed, cut into small pieces (I used Hokkaido pumpkin and did not peel the skin, if you are using other type of pumpkin, you have to peel the skin)
- 3 eggs
- 80 g corn flour
- 40 g coconut flour
- 30 g oil
- 15 g maple syrup
- 16 g baking powder
- 8 g vanilla sugar
- salt to taste
- 5 g cinnamon
- ½ teaspoon of nutmeg
- 70 g dried apricots
Topping
- 50 g light cream cheese
- 5 g maple syrup this amount of topping is enough for 6 muffins
- 5 g dry apricots
- 5 g pumpkin seeds
Instructions
- Pour water over the 450 pumpkin, cook until tender. Cooking time depends on the type of pumpkin you are using. I used Hokkaido pumpkin and it cooked for 7 minutes. Drain the liquid, cool down a little bit (till the pumpkin is warm) and blend the pumpkin in a blender.
- Gradually add all ingredients, except dried apricots(3 eggs, 80 g of corn flour, 40 g of coconut flour, 30 g of oil, 15 g of maple syrup, 16 g of baking powder, 8 g of vanilla sugar, salt to taste, 5 g of cinnamon, ½ teaspoon of nutmeg) to the blender and mix. Transform into a bowl and add 70 g finely chopped dried apricots. Distribute mixture evenly between muffin forms.
- Bake at 180C / 355F for 35-40 minutes.
- Mix 50 g light cream cheese + 5 g maple syrup (I only made this topping for 6 muffins, if you want to use it for all muffins – take 100 g of light cream cheese and 10 g maple syrup. Put it on the hot muffins and put them in a hot oven, turned off for 10 minutes.
Nutrition Facts