Pumpkin Muffins
Hello Foodies friends, see you again. This time I will discuss about recipes and how to make warm pumpkin muffins as a good source of fiber and protein. Only 160 calories per muffin !. Are you curious?
Let's see how. !!
Ingredients
• 1 1/2 cups of wheat.
• 1/2 cup all-purpose flour.
• 1/2 cup of coconut sugar.
• 2 teaspoons of developer powder
• 2 teaspoons of pumpkin pie spice
• 1/2 teaspoon salt.
• 1/4 teaspoon of nutmeg powder
• 2 tablespoons of flaxseed
• ±6 tablespoons of water.
• 1 cup canned pumpkin.
• 1/2 cup unsweetened almond milk.
• 2 tablespoons of liquid coconut oil or avocado oil.
• 1 teaspoon of vanilla extract.
• 1/2 cup raisins or dried cranberries.
• topping(optional).
Duration
±45 minutes.
Step
1. Mix flaxseed and water in a container then stir like stirring eggs.
2. Dry ingredients: Add wheat, flour, coconut sugar, flour, powder, pumpkin pie spices, salt, and nutmeg into the bowl.
3. In another bowl, mix with the wet ingredients: flax seeds that have been stirred before, pumpkin, almond milk, oil and vanilla until evenly mixed.
4. Mix the wet and dry ingredients into one bowl then stir the ingredients until soft.
5. Cover the muffin can with paper or silicone liner (affiliate link) and fill 10 cups with muffin mixture. Give each with some raisins and peppers, if used.
6. Bake at 400 ° F for ±20 minutes or until a toothpick inserted near the center comes out clean.
7. Chill for 5-10 minutes before removing the muffin from the pan.
8. Enjoy while warm.
9. For storage, allow the muffins to cool completely and place them in an airtight sealed storage container. Muffins will survive at room temperature for 1-2 days, 4-5 days in the refrigerator and 1-3 months in the freezer.
Good luck😀
Let's see how. !!
Ingredients
• 1 1/2 cups of wheat.
• 1/2 cup all-purpose flour.
• 1/2 cup of coconut sugar.
• 2 teaspoons of developer powder
• 2 teaspoons of pumpkin pie spice
• 1/2 teaspoon salt.
• 1/4 teaspoon of nutmeg powder
• 2 tablespoons of flaxseed
• ±6 tablespoons of water.
• 1 cup canned pumpkin.
• 1/2 cup unsweetened almond milk.
• 2 tablespoons of liquid coconut oil or avocado oil.
• 1 teaspoon of vanilla extract.
• 1/2 cup raisins or dried cranberries.
• topping(optional).
Duration
±45 minutes.
Step
1. Mix flaxseed and water in a container then stir like stirring eggs.
2. Dry ingredients: Add wheat, flour, coconut sugar, flour, powder, pumpkin pie spices, salt, and nutmeg into the bowl.
3. In another bowl, mix with the wet ingredients: flax seeds that have been stirred before, pumpkin, almond milk, oil and vanilla until evenly mixed.
4. Mix the wet and dry ingredients into one bowl then stir the ingredients until soft.
5. Cover the muffin can with paper or silicone liner (affiliate link) and fill 10 cups with muffin mixture. Give each with some raisins and peppers, if used.
6. Bake at 400 ° F for ±20 minutes or until a toothpick inserted near the center comes out clean.
7. Chill for 5-10 minutes before removing the muffin from the pan.
8. Enjoy while warm.
9. For storage, allow the muffins to cool completely and place them in an airtight sealed storage container. Muffins will survive at room temperature for 1-2 days, 4-5 days in the refrigerator and 1-3 months in the freezer.
Good luck😀
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