Pumpkin and Blackberry Muffins
65 min
Masterpiece
Sezamo
Preparation method
Ingredients overview
- 400 g Hokkaido pumpkin, diced
- 90 g coconut flour
- 3 eggs, size M
- 65 g wildflower honey
- 150 g fresh (or frozen) blackberries
- 5 g ground cinnamon
- 25 g ground nutmeg
- 16 g vanilla sugar
- 12 g baking powder
- 100 ml 100% apple juice
- 1 muffin tin and paper liners
Preparing the Pumpkin
Preheat the oven to 180 degrees Celsius (top and bottom heat). Place the Hokkaido pumpkin cubes on a baking tray lined with baking paper. Sprinkle cinnamon, nutmeg, and vanilla sugar over the pumpkin. Pour about 50 ml of apple juice and bake until the pumpkin softens, approximately 20-25 minutes.
Preparing the Batter and Baking
After the pumpkin is baked, let it cool slightly, then blend it in a blender together with the coconut flour, baking powder, eggs, and honey. If the batter is too thick, add the remaining apple juice until you get a dense, but homogeneous consistency (it should not be liquid).
Fill the paper liners in the muffin tin up to 3/4 of their capacity. Insert a few blackberries into each muffin. Bake for approximately 40 minutes. Check if they are done using the toothpick test (it should come out clean). Finally, you can sprinkle a little coconut flour on top instead of powdered sugar.
Chef's tip
If the blackberries are very large, you can cut them in half before adding them to the batter.
Coconut flour absorbs a lot of liquid, so if the batter seems too dry after blending, add a little more apple juice.
Ingredients
Nutritional values
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