Pumpkin Nut Muffins
Pumpkin Nut Muffins - Moist pastries that little children love eating out-of-hand!
Healthy, because
Even smarter
Nutritional values
Pumpkin contains the seconday plant substance beta-carotene, an antixodiant which helps support healthy vision, skin and defenses.
Leftover muffins keep fresh for at least 3 days in a box in the refrigerator. You can also freeze them; just take them out of the refrigerator 3-4 hours before serving to let them defrost.
(Percentage of daily recommendation)
| Calorie | 258 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 11.7 μg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 232 mg | (6 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 4 ozs Pumpkin
- 7 ozs large Organic orange
- 1 oz Hazelnuts
- 1 egg
- 3 Tbsps cane sugar
- 5 Tbsps Canola oil
- 4 Tbsps Yogurt (low-fat)
- 5 ozs Pastry flour (1050 type)
- 1 ½ tsps Baking powder
- 1 pinch salt
- 1 pinch cinnamon
Kitchen utensils
Preparation steps
Grate pumpkin finely.
Rinse orange in hot water, wipe dry and finely grate the peel. Cut the orange in half and squeeze.
Chop hazelnuts finely in a mini food processor.
Add egg to a mixing bowl and stir briefly with a hand mixer. Add granulated sugar, canola oil, yogurt, 1/2 cup of orange juice, and orange peel while mixing.
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.
Set 6 baking cups in a muffin tin (6-well) and fill with the batter. Bake in preheated oven on the middle rack at 400°F/convection 350°F for 25-30 minutes.
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 .
