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Pumpkin Nut MuffinsChildren's Snack (7-9 Years)

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


Preparation:30 min
Ready in:95 min
1 serving contains (Percentage of daily recommendation)
Calories258 kcal(13%)
Protein5 g(10%)
Fat14 g(18%)
Carbohydrates27 g(10%)
Added Sugar8 g(9%)
Roughage2 g(7%)

Recipe Development: EAT SMARTER


For pieces

1 ½ piecesPumpkin (125 grams, unshelled)
1 ½large Organic orange (about 200 grams)
1 ½ ouncesBlanched hazelnuts
1 ½Egg
3 ¾ tablespoonsCane sugar (50 grams)
7 ½ tablespoonsCanola oil
5 ¼ tablespoonsYogurt (low-fat) (70 grams)
7 ½ ouncesPastry flour (1050 type)
2 ¼ teaspoonsBaking powder
1 ½ pinchesSalt
1 ½ pinchesCinnamon
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Kitchen Utensils

1 Cutting board, 1 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, 1 Wire rack


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1 Grate pumpkin finely.
2 Rinse orange in hot water, wipe dry and finely grate the peel. Cut the orange in half and squeeze.
3 Chop hazelnuts finely in a mini food processor.
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 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 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 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 .


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