Pumpkin Muffins
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
263
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 263 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 3.6 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 190 mg | (5 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 200 grams Pumpkin
- 150 grams softened butter
- 150 grams cane sugar
- 2 eggs
- 1 tsp organic Lemon peel
- 1 Tbsp lemon juice
- 1 tsp cinnamon
- ¼ tsp Ground clove
- 150 grams Whole wheat flour
- 3 tsps Baking powder
- 100 grams ground Hazelnuts
- 150 milliliters milk
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Grate the pumpkin finely. Beat the butter with the sugar until fluffy. Stir in the eggs one at a time until fluffy, then add the lemon zest, juice, cinnamon and cloves. Mix the flour with the baking powder and ground hazelnuts and stir into the batter, alternating with the milk.
3.
Grease the wells of the muffin tin or line with paper baking cups.
4.
Pour the batter into the muffin tin and bake in the preheated oven for 25 minutes.
5.
Remove the muffins from the oven, let cool briefly in the tin, then turn out and allow to cool.
6.
To serve, cut the muffins in half and spread with cream cheese and jam.
