PUMPKIN MUFFINS
13th July 2020
FAT: 140.03g PRO: 35.01g CHO: 14.91g Kcals 1,460 MKD 14.91g CHO TOTAL 2.48g CHO PER MUFFIN
Notes
Mo’s tip: To make a bonfire night theme, use cake toppings – the ones I use are from
Amazon.
The flame effect was created by dipping a cocktail stick into food colouring.
Each muffin gives: 23.33g fat / 5.83g protein / 2.48g CHO
Ingredients
- 54g Eggs
- 60g Pumpkin
- 25g Ultra fine fiberflour – LONJEVITY FOODS
- 100g Ground almonds
- 50g Vegetable oil
- 20g Full fat soft cheese - PHILADELPHIA
- 30g Butter
- You will also need for the muffins: 40g of granular sweetener of your choice (I used TRUVIA), 1g of ginger or cinnamon, 4g of BARKAT baking powder and a pinch of salt. For the topping: vanilla extract, and 30g sugar free ICING (I used PURESWEET).
Instructions
- Pre heat oven to 180c / fan 160c / gas 5.
- Peel the pumpkin then weigh it, cut into cubes and boil in unsalted water until soft.
- Drain the pumpkin then mash with a fork to make a puree.
- Place the pumpkin puree into a bowl with the granular sweetener, oil, and egg, whisk together.
- Mix together the ground almonds, fiberflour, Barkat baking powder, ginger, cinnamon, and pinch of salt.
- Stir in the pumpkin mixture until well combined.
- Place into 6 muffin moulds and cook for 15 - 20 minutes until risen and springy.
- Make the topping by beating together the Philadelphia, butter, and vanilla, then gradually add the ICING sweetener, beating well to form a light fluffy topping.
- When the muffins are cold add the topping.
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CLICK HERE FOR DISCOUNTS.