Pumpkin Muffins
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
146
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 146 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 2.2 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 180 mg | (5 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 300 grams Pumpkin
- 1 Tbsp melted butter
- 1 Tbsp honey
- 3 egg whites
- 3 egg yolks
- 60 grams sugar
- 1 generous pinch Ground clove
- 1 generous pinch cinnamon
- 50 grams chopped Hazelnuts
- 50 chopped almonds
- 30 grams ground almonds
- 1 tsp Baking powder
- 50 grams Pastry flour
Preparation steps
1.
Line the wells of a muffin tin with paper cups. Preheat the oven to 180°C (approximately 350°F).
2.
Cut the pumpkin flesh into small cubes. Saute in melted butter. Add the honey, let caramelize and remove from the heat. Let cool. Beat the egg whites until stiff. Beat the egg yolks, sugar and 3 tablespoons of warm water until creamy. Mix the clove, cinnamon, nuts, baking powder and flour. Alternately stir the flour mixture and the egg whites into the egg yolk mixture. Fold in the pumpkin.
Pour the batter into the muffin tin. Bake for about 25 minutes. Remove from the oven, let rest for 5 minutes in the tin, remove from the tin, cool completely on a wire rack and serve.
