Gresskarmuffins med mandelmel (uten egg, uten gluten, uten raffinert sukker)

Disse Mandelmel-gresskarmuffins 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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Mandelmel-gresskarmuffins

Disse Mandelmel-gresskarmuffins 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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Prep Tid: 10 minutter min

Cook Tid: 50 minutter min

Total tid: 1 time hr

Rett: Frokost, Snacks

Opprinnelse: amerikansk

porsjoner: 12 muffins

Kalorier: 260.3 kcal

Forfatter: Carine Claudepierre

KokemodusForhindre at skjermen din blir mørk

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Ingredienser

US Customary - Metric

• ▢ 3 ss Linfrømåltid - (merknad 1)
• ▢ ⅓ cup Varmt vann
• ▢ ¾ cup Hermetisk gresskarpuré - (merknad 2)
• ▢ ½ cup tahini - (merknad 3)
• ▢ ½ cup Lønnesirup - (merknad 4)
• ▢ 2 ts Apple Cider eddik - (merknad 5)
• ▢ 1 teskje Vaniljeekstrakt
• ▢ 2 ⅔ kopper Mandelmel - (merknad 6)
• ▢ 1 teskje Natron
• ▢ 1 ½ ts Kanel
• ▢ 1 ½ ts Gresskarkrydder - (merknad 7)
• ▢ ⅓ cup Skiver av mandler - (merknad 8)

Instruksjoner

• Forvarm ovnen til 180 °C. Kle en muffinsform med 12 hull med bakepapir. Spray muffinspapirformene lett med matoljespray. Sett til side.
• I en liten bolle visper du linfrø og varmt vann – omtrent 37 °C. Sett det til side i 5 minutter.
• 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.
• Rør med en gummispatel til det dannes en veldig tykk muffinsrøre.
• Fordel røren jevnt i den forberedte muffinsformen, og dryss skivede mandler på toppen av hver muffins. Trykk dem litt ned med fingertuppene slik at de fester seg til røren.
• 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.
• La muffinsene avkjøles i 10 minutter i formen, ved romtemperatur.
• Avkjøl på rist i 2 timer for å gi dem tid til å stivne. Oppbevar i kjøleskapet i ytterligere 1 time for å øke fastheten og få en saftig og klattaktig kjerne.

Merknader

Merknader 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.

Merknader 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.

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

Merknader 4Eller et hvilket som helst flytende søtningsmiddel du elsker, som agavesirup eller kokosnektar.

Merknader 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.

Merknader 6: Or cashew flour, or sesame flour.

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

Merknader 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.

OvnsmodusJeg bruker varmluftsmodus. Hvis du må bruke vanlig modus, anbefaler jeg å øke temperaturen med 15 °C. Steketiden bør være den samme, men det kan ta noen minutter lenger.

OppbevaringOppbevar muffinsene i kjøleskapet i en lufttett beholder i opptil 3 dager. Frys i opptil 1 måned, i zip-lock-poser, tin i romtemperatur dagen før.

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Ernæring

Visning: 1muffin | Kalorier: 260.3kcal | karbohydrater: 20.6g | Protein: 7.5g | Fett: 18.4g | Mettet fett: 1.7g | Flerumettet fett: 2.8g | Enumettet fett: 2.1g | Natrium: 96.7mg | kalium: 143.9mg | Fiber: 4.2g | Sukker: 10.7g | A-vitamin: 17.2IU | Vitamin C: 1.7mg | Kalsium: 91.3mg | Stryke: 1.6mg | Magnesium: 23.4mg | Fosfor: 93.7mg | Sink: 0.7mg

Ingredienser og erstatninger

Du trenger bare noen få enkle ingredienser for å lage denne oppskriften. Slik velger og bytter du dem.

• Linfrømåltid – 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.
• Hermetisk gresskarpuré – 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.
• Lønnesirup – 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.
• Apple Cider eddik – 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.
• Vaniljeekstrakt – Vanilla brings a beautiful aroma and enhances the overall flavor of the muffins, complementing the spices.
• Mandelmel – 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.
• Natron – 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.
• Skiver av mandler – 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

Carines baketips

La meg dele noen flere tips til perfekte muffins.

• 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.
• Administrer forventninger – 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.
• Ikke forhast deg med avkjøling – 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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