EatSmarter exclusive recipe

Pumpkin Nut Muffins

Children's Snack (7-9 Years)
3
Average: 3 (2 votes)
(2 votes)
Pumpkin Nut Muffins

Pumpkin Nut Muffins - Moist pastries that little children love eating out-of-hand!

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Health Score:
Health Score
7,0 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
258
calories
Calories

Healthy, because

Even smarter

Nutritional values

Pumpkin provides cell-protecting beta-carotene - and the more orange the vegetable is, the more it provides. The nuts provide your child with an additional 40 percent of the daily requirement of vitamin E, which also supports the body's own defences.

Leftover muffins keep fresh for at least 3 days in a box in the refrigerator. You can also freeze them, of course; they then need about 3-4 hours to defrost at room temperature.

1 piece contains
(Percentage of daily recommendation)
Calorie258 kcal(12 %)
Protein5 g(5 %)
Fat14 g(12 %)
Carbohydrates27 g(18 %)
Sugar added8 g(32 %)
Roughage2 g(7 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.3 μg(2 %)
Vitamin E4.1 mg(34 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.1 mg(7 %)
Folate24 μg(8 %)
Pantothenic acid0.5 mg(8 %)
Biotin6.6 μg(15 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C9 mg(9 %)
Potassium232 mg(6 %)
Calcium69 mg(7 %)
Magnesium34 mg(11 %)
Iron1.3 mg(9 %)
Iodine3 μg(2 %)
Zinc0.8 mg(10 %)
Saturated fatty acids1 g
Uric acid19 mg
Cholesterol40 mg
Development of this recipe:

Ingredients

for
6
Ingredients
1 piece
Pumpkin (125 grams, unshelled)
1
large Organic orange (about 200 grams)
1 ounce
1
2 ½ tablespoons
Cane sugar (50 grams)
5 tablespoons
3 ½ tablespoons
Yogurt (low-fat) (70 grams)
5 ounces
Pastry flour (1050 type)
1 ½ teaspoons
1 pinch
1 pinch
Preparation

Kitchen utensils

1 Cutting board, 1 large Grater, 1 Fine grater, 1 Small knife, 1 Citrus juicer, 1 Mini food processor, 1 Kitchen scale, 1 Teaspoon, 1 Mixing bowl, 1 Hand mixer, 1 Bowl, 1 Tablespoon, 6 Baking cups, 1 Muffin tin (6-well), 1 Wire rack

Preparation steps

1.
Pumpkin Nut Muffins preparation step 1

Grate pumpkin finely.

2.
Pumpkin Nut Muffins preparation step 2

Rinse orange in hot water, wipe dry and finely grate the peel. Cut the orange in half and squeeze.

3.
Pumpkin Nut Muffins preparation step 3

Chop hazelnuts finely in a mini food processor.

4.
Pumpkin Nut Muffins preparation step 4

Add egg to a mixing bowl and stir briefly with a hand mixer. Add granulated sugar, canola oil, yogurt, 120 ml (approximately 1/2 cup) of orange juice and orange peel while mixing.

5.
Pumpkin Nut Muffins preparation step 5

Mix flour, baking powder, 1 pinch of salt and cinnamon in a bowl. Add to egg mixture and stir everything only until the ingredients have combined. Finally, fold in the grated pumpkin and chopped hazelnuts.

6.
Pumpkin Nut Muffins preparation step 6

Set 6 baking cups in a muffin tin (6-well) and fill with the batter. Bake in preheated oven on the middle rack at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) for 25-30 minutes.

7.
Pumpkin Nut Muffins preparation step 7

Remove muffin tin from oven and let cool slightly. Then remove muffins from the tin and allow to cool completely on a wire rack for about 40 minutes before serving .