Pumpkin is the ingredient essential of autumn, a true nutritional gift that goes far beyond creams. Its incredible versatility allows us to create everything from an energy drink to the most delicious dessert, and without regrets!
We take advantage of this star food to respond to your sweet craving: Pumpkin Muffins in a Healthy Version. Yes, a recipe that will allow you to enjoy the flavor of autumn, easy and ready few steps.
Pumpkins, in their various shapes (elongated, round or giant), are the most versatile ingredient of the season. Although they are a decorative icon, their true value lies in the kitchen and their healthy properties.
This fruit is setting the standard in fitness and healthy eating. Thanks to its low glycemic index and antioxidant-rich profile, pumpkin puree has become the perfect substitute for processed flours in muffins, muffins, and breakfast breads.
In addition to its silky pulp that improves the texture of any preparation, its associated spices provide that aromatic and comforting touch to seasonal drinks. Even its less popular parts are valuable: the seeds are noted for their antiparasitic biocompounds and the peel is a surprising source of fiber for snacks.
Pumpkin muffins recipe
If you are a muffin lover and want a healthier version, this recipe is ideal, since they are not only perfect for this time of year, but they are easy to prepare.
To facilitate the preparation of the muffins, the process can be divided into three steps, each with its specifications to ensure that they are soft, fluffy and delicious.
Ingredients
2 bananas
1/2 cup pumpkin puree
3/4 Greek yogurt
2 eggs
2 teaspoons baking powder
1 teaspoon baking soda.
Cinnamon and pumpkin spice to taste
1 pinch of salt.
2 cups almond or oat flour
1/4 miel maple
1 scoop of any protein, if you don’t have it, add more flour.
Preparation mode
Step 1: Prepare the wet base
1.- Remove the peel from the bananas, place them in a large container and mash with the help of a fork until you obtain a puree. Add the wet ingredients and sweeteners, mix well until you obtain a homogeneous mixture.
2.- Add the pumpkin puree ½, the Greek yogurt ¾, the eggs and the maple syrup ¼ and beat very well.
Step 2: Add the dry ingredients
3.- Add the dry ingredients to the wet mixture and stir gently. In a separate bowl (or directly over wet mixture using a strainer or sifter), combine flour (2 cups), baking powder (2 teaspoons), baking soda (1 teaspoon), pinch of salt, cinnamon, and pumpkin spice to taste.
Also add the protein scoop. If you don’t have it, make sure you have the 2 cups of flour (almond or oatmeal). Pour the dry ingredients into the wet ingredients. Mix just until incorporated without over-beating to prevent the muffins from being hard.
Step 3: Bake and Rest
4.- Distribute the mixture into the molds. Prepare a muffin tin with paper liners or lightly grease it. Fill each mold about 2/3 full with the batter. Bake for 15 to 17 minutes. You’ll know they’re ready when you insert a toothpick into the center and it comes out clean.
Once out of the oven, let them rest in the pan for 10 minutes before transferring them to a wire rack to cool completely.
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