Европейская cuisine
Almond and Pumpkin Muffins
Moist muffins made with pumpkin and almond flour, spiced with cinnamon, and sweetened without sugar.
These moist, gluten-free muffins are a delightful treat for those who enjoy the flavors of fall. Made with pumpkin puree and almond flour, they're enhanced with warming spices like cinnamon and are naturally sweetened to keep them healthy yet delicious.
Method
- 1
Boil the pumpkin until tender, then mash it into a smooth puree.
- 2
Mix the pumpkin puree with eggs and oil in a large bowl.
- 3
Stir in almond flour, baking powder, and cinnamon until well combined.
- 4
Bake in muffin tins at 175°C (347°F) for 20-25 minutes.
FAQ
Is «Almond and Pumpkin Muffins» gluten-free?
Yes. «Almond and Pumpkin Muffins» is a gluten-free recipe, safe for celiac disease when you use certified gluten-free products.
How many calories and carbs are in a serving of «Almond and Pumpkin Muffins»?
One serving has 674 kcal, 22.4 g carbs, 27.3 g protein and 56.7 g fat. The recipe makes 2 servings.
Is «Almond and Pumpkin Muffins» suitable for gestational diabetes (GDM)?
Suitable for a carb-controlled diet. Carb load: moderate. This is not medical advice — with GDM, check with your doctor and glucose meter.