Pumpkin Muffins
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
111
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 111 cal. | (5 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 2.4 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 180 mg | (5 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
15
- Ingredients
- 300 grams Pumpkin
- 1 Vanilla bean
- 3 organic Oranges
- 150 grams fresh lingonberry
- 75 grams sugar
- 2 Tbsps liquid honey
- 2 eggs
- 2 Tbsps Buttermilk
- 150 grams Pastry flour
- 2 tsps Baking powder
- 2 Tbsps chopped Hazelnuts
- Baking cup
Preparation steps
1.
Peel the oranges, zest and squeeze the juice. Slit the vanilla bean lengthwise. Cube the pumpkin. Saute the pumpkin, vanilla bean and orange juice for about 10 minutes. Remove the vanilla pod and puree the pumpkin.
2.
Rinse the lingonberries. Mix the sugar, honey, eggs, buttermilk, pumpkin, orange zest, flour and baking powder. Fold in the lingonberries.
3.
Line a muffin tin with paper cups. Pour in the batter and sprinkle with the nuts. Bake for about 20 minutes at 180°C (approximately 350°F). Remove from the oven, cool and serve.
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