Pumpkin Spice Muffins
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
171
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 171 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 3.7 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 292 mg | (7 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 2 organic Oranges
- 1 Vanilla bean
- 350 grams Pumpkin (such as Hokkaido)
- 75 grams sugar
- 2 Tbsps liquid honey
- 2 eggs
- 2 Tbsps Buttermilk
- 170 grams Pastry flour
- 2 tsps Baking powder
- ½ tsp ground cloves
- 1 tsp ground ginger
- 2 tsps cocoa powder
- 5 Tbsps chopped Hazelnuts
- 2 Tbsps powdered sugar (for dusting)
Preparation steps
1.
Rinse the oranges in hot water, pat dry, zest, halve and squeeze the juice. Slit the vanilla pod lengthwise. Dice the pumpkin. Cook the pumpkin, vanilla pod and orange juice for 10-15 minutes. Remove the vanilla pod and puree the pumpkin.
2.
Preheat the oven to 200°C (approximately 400°F). Add the sugar, honey, eggs and buttermilk to the pumpkin. Mix in the orange zest, flour, baking powder, cloves, ginger and cocoa powder. Mix into a smooth dough.
3.
Line a muffin tin with paper cups. Pour the batter into the paper cups so they are 2/3 filled. Sprinkle with nuts and bake for about 20 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and let cool. Serve dusted with powdered sugar.
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