Pumpkin latte muffins recipe

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:

1. 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.
2. 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.
3. 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.
4. Still whisking, add the coconut cream.
5. Place the dough in muffin tins, put a spoonful of filling and add a little more dough.
6. Bake for 20 minutes, leave to cool and then make the topping.
7. 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.
8. That's it! Now you can put the finishing touch by placing chocolate chips as the ghost's eyes.
9. 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!