Pumpkin and Blackberry Muffins
65 min
Under an hour
Sezamo
Descoperă gustul toamnei cu aceste brioșe delicioase și sănătoase! Combinația dintre dovleacul Hokkaido copt, făina de cocos și murele proaspete oferă o textură umedă și un gust echilibrat, îndulcit natural cu miere. Sunt perfecte pentru un mic dejun nutritiv sau o gustare rapidă, fiind în același timp o opțiune excelentă fără gluten.
Ingredients
Preparation method
Ingredients overview
- 400 g Hokkaido pumpkin
- 90 g coconut flour
- 3 medium eggs
- 65 g wildflower honey
- 150 g fresh blackberries
- 5 g ground cinnamon
- 25 g ground nutmeg
- 16 g vanilla sugar
- 12 g baking powder
- 100 ml natural apple juice
Preparing the Pumpkin
Preheat the oven to 180 degrees Celsius (top and bottom heat). Cut the Hokkaido pumpkin into cubes and place it on a baking tray lined with baking paper. Sprinkle cinnamon, nutmeg, and vanilla sugar over the pumpkin. Pour 50 ml of apple juice and bake until the pumpkin softens, about 20-25 minutes.
Preparing the Batter and Baking
Once the pumpkin is ready, let it cool slightly, then blend it together with coconut flour, baking powder, eggs, and honey until you get a homogeneous mixture. If the batter is too thick, add the remaining apple juice until you achieve a dense but fluid consistency.
Fill the muffin molds up to 3/4 of their capacity. Place a few fresh blackberries into each muffin. Bake the muffins for approximately 40 minutes. Check if they are done using the toothpick test. After baking, you can sprinkle a little coconut flour on top for decoration.
Chef's tip
You can replace the blackberries with blueberries or raspberries for a different variation.
The muffins keep very well in the refrigerator for 2-3 days in an airtight container.
Nutritional values
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