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Pumpkin muffins

Monserrat Ponce Aldrete

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Monserrat Ponce Aldrete

Pumpkin Muffins

Name: Pumpkin Muffins
Prep time: 30 min
Cook time: 30 min
Yield: 18
Cuisine: Internacional
Ingredients: 480 grams flour; 1 cup bee honey; 3 eggs; 1 tablespoon baking soda; 1 tablespoon baking soda; 1 teaspoon cinnamon powder; 240 grams pumpkin; 1 tablespoon liquid vanilla

10 mins

20 mins

Low

3.333333

3 comments

Monserrat Ponce Aldrete

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These muffins are something special, since they do not have sugar. Very sweet and nutritious, very ready for tea time or when children arrive from school.

Learn more about Monserrat Ponce Aldrete

Ingredients

18 portions

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480 grams flour
1 cup bee honey
3 eggs
1 tablespoon baking soda
1 tablespoon baking soda
1 teaspoon cinnamon powder
240 grams pumpkin
1 tablespoon liquid vanilla

Preparation

Blend the 240 g pumpkin (reserve).

In a large bowl, stir the flour, cinnamon, baking soda, baking powder, set aside.

Beat the egg up to double its size, add honey, vanilla and pumpkin to mix perfectly. Once mixed, add the mixture of flour and powders.

Preheat the oven to 180ºC. In a silicone or aluminum mold put muffin cups and fill 3/4 parts of the pot.

Bake for 18 to 20 minutes.

PRESENTATION

Accompany it with a delicious coffee with milk, you will see how delicious.

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Pumpkin Muffins

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

At the moment this recipe does not have the data of the Nutritional Information.

Information per 100gr. Portion, provided by

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Ratings (4)

Janet janet

11/10/2019 19:43:29

La calabaza es cruda?

Jackie Benitez

17/10/2015 12:34:45

A través de iOS Es importante especificar qué tipo de calabaza!! Eso varía el resultado en una receta

Crys Sáng

06/06/2014 16:04:55

Calabaza de castilla Crys. Son dulces y deliciosas...

Crys Sáng

24/01/2014 13:09:55

Parece una receta rica Ya otras veces he utilizado la calabaza en postres, y la verdad es que aporta una jugosidad y un sabor super especial, solo que en está receta tengo la duda de que tipo de calabaza usar? de castilla, o tipo calabacín?