Magdalenas de calabaza con harina de almendras (sin huevo, sin gluten, sin azúcar refinada)

Estos Magdalenas de calabaza con harina de almendras are simple egg-free, dairy-free, and gluten-free desserts rich in fiber and protein and full of the spices and flavors of fall.

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Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Magdalenas de calabaza con harina de almendras

Estos Magdalenas de calabaza con harina de almendras are simple egg-free, dairy-free, and gluten-free desserts rich in fiber and protein and full of the spices and flavors of fall.

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 50 minutos minutos

Tiempo Total: 1 horas. hr

Curso: Desayuno, Snack

Tipo de cocina: American

Porciones: 12 muffins

Calorías: 260.3 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

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Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 3 cucharadas de Harina de linaza - (nota 1)
• ▢ ⅓ taza de Agua caliente
• ▢ ¾ taza de Puré de calabaza enlatado - (nota 2)
• ▢ ½ taza de tahini - (nota 3)
• ▢ ½ taza de Jarabe de arce - (nota 4)
• ▢ 2 cucharaditas de Vinagre de sidra de manzana - (nota 5)
• ▢ 1 cucharadita de Extracto de vainilla
• ▢ 2-⅔ tazas de Harina de almendra - (nota 6)
• ▢ 1 cucharadita de Bicarbonato de sodio
• ▢ 1 ½ cucharaditas de Canela
• ▢ 1 ½ cucharaditas de Especias de calabaza - (nota 7)
• ▢ ⅓ taza de Almendras laminadas - (nota 8)

Instrucciones para la impresión en alta definición

• Precalienta el horno a 180 °C (350 °F). Cubre un molde para muffins de 12 cavidades con papel de horno. Rocía ligeramente los moldes de papel para muffins con aceite en aerosol. Reserva.
• En un tazón pequeño, bate la harina de lino con agua tibia (aproximadamente 37 °C). Déjalo reposar durante 5 minutos.
• In a large mixing bowl, add pumpkin puree, tahini, maple syrup, apple cider vinegar, vanilla extract, and the flaxmeal mixture made before. Whisk to evenly combine.
• Pour the almond flour, baking soda, cinnamon, and pumpkin spices into the bowl with the wet mixture.
• Mezcla con una espátula de goma hasta obtener una masa para magdalenas muy espesa.
• Vierte la masa uniformemente en el molde para muffins preparado y espolvorea la parte superior de cada muffin con almendras laminadas. Presiónalas ligeramente con las yemas de los dedos para que se adhieran a la masa.
• Bake the muffins on the center rack for 30-35 minutes at 350°F (180°C). Foil the pan after 20 minutes, to prevent the top from browning too fast. Bake until a toothpick inserted in the middle of the muffin comes out clean or with only a tiny crumb on it – they stay moist, that's the goal with pumpkin muffin recipes.
• Deja enfriar las magdalenas durante 10 minutos en el molde, a temperatura ambiente.
• Déjelos enfriar sobre una rejilla durante 2 horas para que se endurezcan. Guárdelos en el refrigerador durante 1 hora más para que adquieran mayor firmeza y un centro húmedo y cremoso.

Notas

notas 1: Or grounded chia seeds. You can’t skip or replace it. This is your binder for the recipe. The muffins will be mushy or never firm up without this.

notas 2: I am using pure, organic pumpkin puree. It’s made from a blend of pumpkin varieties, and it’s not as wet as homemade pumpkin puree. If using homemade, pat dry your puree with absorbent paper, then measure. Also expect muffins that won’t firm up as well.

notas 3: You can also use peanut butter, almond butter, or cashew butter.

notas 4: O cualquier edulcorante líquido que te guste, como jarabe de agave o néctar de coco.

notas 5: Or lemon juice or any vinegar. The goal of this ingredient is to activate the baking soda and raise the muffin a little, even though they won’t rise that much because of the lack of gluten in the recipe.

notas 6: Or cashew flour, or sesame flour.

notas 7: Or 1/2 teaspoon of ginger + 1/2 teaspoon of cinnamon + 1/4 teaspoon of allspice + 1/4 teaspoon of nutmeg.

notas 8: This adds a crunchy topping to the muffins, highly recommended to balance the moist texture of the muffins. Instead, you can try silvered almonds, chopped pecans, walnuts, or rolled oats.

Modo de hornoUtilizo el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

AlmacenajeGuarda los muffins en el refrigerador en un recipiente hermético hasta por 3 días. Congélalos hasta por 1 mes en bolsas con cierre hermético y descongélalos a temperatura ambiente el día anterior.

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Nutrición

Servicio: 1muffin | Calorías: 260.3kcal | Carbohidratos: 20.6g | Proteína: 7.5g | Grasa: 18.4g | Grasa saturada: 1.7g | Grasa poli-insaturada: 2.8g | Grasa monosaturada: 2.1g | Sodio: 96.7mg | Potasio: 143.9mg | Fibra: 4.2g | Azúcar: 10.7g | Vitamina A: 17.2IU | Vitamina C: 1.7mg | Calcio: 91.3mg | Hierro: 1.6mg | Magnesio: 23.4mg | Fósforo 93.7mg | Zinc: 0.7mg

Ingredientes y sustituciones

Solo necesitas unos pocos ingredientes sencillos para preparar esta receta. Aquí te explicamos cómo elegirlos y sustituirlos.

• Harina de linaza – This ingredient is the binder in the recipe. It creates a flax egg when mixed with water, which helps hold the muffins together since we aren’t using eggs. You can also use ground chia seeds if you prefer.
• Puré de calabaza enlatado – This adds moisture, flavor, and color to the muffins. It provides that classic pumpkin flavor we all love. It’s important to use a pure pumpkin puree and not a pie filling, which has added sugars and spices.
• tahini – This ingredient adds a rich, nutty flavor and a lot of healthy fat, which makes the muffins moist and fudgy. Peanut butter, almond butter, or cashew butter are also great choices here.
• Jarabe de arce – This is the primary sweetener in the recipe. It also contributes moisture and a lovely caramel-like flavor. Agave syrup or coconut nectar also work perfectly.
• Vinagre de sidra de manzana – This is a key ingredient for activating the baking soda. The acidity helps the muffins rise slightly, giving them a lighter texture. Lemon juice or any other vinegar will work just as well.
• Extracto de vainilla – Vanilla brings a beautiful aroma and enhances the overall flavor of the muffins, complementing the spices.
• Harina de almendra – This gluten-free flour provides the structure for the muffins while keeping them moist and dense. Almond flour is packed with protein and fiber. You can also use cashew flour or sesame flour here.
• Bicarbonato de sodio – Baking soda is the leavening agent that helps the muffins rise and become tender.
• Cinnamon and Pumpkin Spices – These spices provide all the warm, cozy flavors of fall. If you don’t have a pre-made pumpkin spice blend, you can create your own with a mix of ginger, allspice, and nutmeg.
• Almendras laminadas – This ingredient provides a wonderful crunchy topping that contrasts with the soft, moist texture of the muffins. Silvered almonds, chopped pecans, or walnuts are fantastic options, or you can use rolled oats for a different kind of texture.

How to Make Almond Flour Pumpkin Muffins

Consejos de repostería de Carine

Permítanme compartirles algunos consejos más para preparar muffins perfectos.

• Activate Flaxseed – It’s important that your water is warm when you mix the flaxseed meal. This helps activate the natural fibers in the meal, which creates the binding effect you need for the muffin batter.
• Dry Your Puree – If you’re using fresh pumpkin puree instead of canned, I recommend pressing it between two pieces of absorbent paper before you measure it. This removes the excess moisture that would make your muffins too wet. You won’t need to do this step if you’re using canned puree, as it’s typically much dryer.
• Don’t Swap Flours – Almond flour is special and you can’t substitute it with other flours like oat flour. Using something else will make your muffins too dry and dense.
• Administrar expectativas – Since this is a gluten-free and egg-free recipe with lots of moisture from the pumpkin, the muffins won’t rise very much. They stay pretty flat, but their amazing taste and moist texture make up for it.
• Use the Right Pan – I don’t recommend baking this recipe in a loaf pan. The batter is designed for muffins, and it won’t firm up properly in a larger, deeper pan.
• Prevent Browning – Almond flour and nuts can brown quickly. If you notice the tops are getting too dark before the muffins are baked through, simply place a piece of aluminum foil loosely over the top of the pan to protect them.
• Don’t Rush Cooling – These muffins stay incredibly moist and need time to set up and firm. Cooling them in the pan and then on a wire rack gives them the necessary time to become structurally sound.

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