A pumpkin muffins recipe? Sounds like the perfect sweet for autumn, don't you think? @drabeatiful teaches you how to prepare it! Read more.
Ingredients:
For the dough:
- 65 g almond flour
- 15 g or 2 teaspoons of ground linseed
- 10 g psyllium
- 1 and ¼ teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- A pinch of salt
- 2 eggs
- ⅓ cup erythritol
- 1 teaspoon natural vanilla flavouring
- 1 teaspoon apple cider vinegar
- 40 g butter
- 1 tablespoon of the Chiapas ground coffee by AlterNativa3
- Coconut cream
For the filling:
- 60 g pumpkin puree
- 56 g coconut yoghurt
- 1 teaspoon erythritol
- 1 teaspoon vanilla flavouring
- ½ teaspoon pumpkin pie spice
Step by step:
- First, we prepare the filling. Add the pumpkin puree and yoghurt to a medium bowl and whisk until well blended. Then add the erythritol, vanilla flavouring and pumpkin pie spice.
- Preheat the oven to 180º and meanwhile, mix the almond flour, ground flax, psyllium, baking powder, salt and pumpkin spice in a medium bowl. Whisk well and set aside.
- In a large bowl, add the erythritol and eggs and beat for 3-5 minutes until the mixture is airy and light in colour. Then add the vanilla flavouring, coffee, apple cider vinegar and butter, still whisking.
- Still whisking, add the coconut cream.
- Place the dough in muffin tins, put a spoonful of filling and add a little more dough.
- Bake for 20 minutes, leave to cool and then make the topping.
- Beat an equal quantity of butter and the Greek coconut yoghurt with erythritol and vanilla flavouring to taste. Use a piping bag or a piping bag with a hole in it to make the topping.
- That's it! Now you can put the finishing touch by placing chocolate chips as the ghost's eyes.
- Finally, leave to cool in the fridge until it has a good texture and enjoy.
Are you up for this autumnal and Halloween-perfect recipe? Then, enjoy your meal!
- 29-10-20
