These muffins are the essence of autumn in every bite. The combination of roasted pumpkin, which adds incomparable juiciness, with the crunch of walnuts creates a delicious contrast of textures. As this is a gluten-free recipe and uses Stevia1:3, we get a treat suitable for people with celiac disease and those who watch their sugar intake, without giving up that traditional fluffiness. The hint of spices and the quality of our ingredients make these muffins the perfect accompaniment to coffee or tea.
Estimated time: 45 minutes.
Difficulty: ⭐⭐.
Servings: 4 people.
Number of people and some extra details:
This recipe yields 4 servings (approximately 8-10 muffins). Pumpkin not only adds color and flavor, but it is also an excellent source of beta-carotene and fiber. By using Baking Powder , we ensure even rising and an airy crumb using natural leavening agents. Walnuts add Omega-3 fatty acids, essential for brain health.
Ingredients
-
250g roasted pumpkin purée.
-
150g rice flour or a gluten-free flour blend.
-
3 organic eggs.
-
15g of Stevia1:3.
-
1 packet (17g) of Baking Powder .
-
60g chopped walnuts.
-
50ml coconut oil or extra virgin olive oil.
-
1 teaspoon ground cinnamon.
-
A pinch of Bonsalt.
Nutritional Analysis and Total Macros
Understanding what we eat is vital. Here is the breakdown of macronutrients per serving and the technical sheet for our products.
| Category | Nutrient / Component | Amount (per serving) | Benefit and Source |
| Macronutrients | Protein | 7.8g | Muscle maintenance |
| Healthy Fats | 18.5g | Cardiovascular health | |
| Carbohydrates | 32.4g | Slow-release energy | |
| Key Minerals | Potassium | 210.0mg | Muscle function (Bonsalt) |
| Sodium (Bonsalt 0%) | 0.0mg | Cardiovascular health | |
| Vitamins and Others | Dietary Fiber | 4.2g | Digestive health |
| Calories | 315.0 kcal | Total energy per serving |
Professional Step-by-Step Preparation
1. Preparing the wet base:
In a large bowl, beat the eggs together with the Stevia1:3 until frothy. Add the roasted pumpkin purée (make sure it is well drained) and the oil. Mix well until you get a smooth, bright orange cream.
2. Incorporating the dry ingredients:
Sift the gluten-free flour over the wet mixture. Add the packet of Baking Powder , the cinnamon and the pinch of Bonsalt. Mix gently until there are no lumps of flour left.
3. The crunchy touch:
Add the chopped walnuts to the batter and fold in well with a spatula. Set aside a few to decorate the top of the muffins before they go into the oven.
4. Baking:
Pour the batter into muffin tins, filling them to 3/4 of their capacity. Place the reserved walnut pieces on top. Bake at 180ºC for 20-25 minutes. To make sure they are done, insert a toothpick; if it comes out dry, it is time to remove them.
These gluten-free pumpkin and walnut muffins are ideal for a nutritious snack. Go ahead and make them and enjoy a healthy treat that takes care of you and your loved ones!
0 comments