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
Calories: 128kcalCarbohydrates: 18gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 43mgSodium: 182mgPotassium: 257mgFiber: 3gSugar: 6gVitamin A: 4296IUVitamin C: 8mgCalcium: 128mgIron: 1mg
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