Pumpamuffins med mandelmjöl (inga ägg, inget gluten, inget raffinerat socker)

Dessa Pumpa-muffins med mandelmjöl 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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Pumpa-muffins med mandelmjöl

Dessa Pumpa-muffins med mandelmjöl 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 minuter mins

Tillagningstid: 50 minuter mins

Total tid: 1 timme hr

Kurs: Frukost, Mellanmål

Cuisine: amerikan

Serveringar: 12 muffins

Kalorier: 260.3 kcal

Författare: Carine Claudepierre

TillagningslägeFörhindra att skärmen blir mörk

1x2x3x

Innehållsförteckning

US Customary - metrisk

• ▢ 3 matskedar Linfrömjöl - (anteckning 1)
• ▢ ⅓ kopp Varmvatten
• ▢ ¾ kopp Konserverad pumpapuré - (anteckning 2)
• ▢ ½ kopp tahini - (anteckning 3)
• ▢ ½ kopp Lönnsirap - (anteckning 4)
• ▢ 2 teskedar Äppelcidervinäger - (anteckning 5)
• ▢ 1 tesked Vanilj extrakt
• ▢ 2 XNUMX ⅔ koppar Mandelmjöl - (anteckning 6)
• ▢ 1 tesked Bakpulver
• ▢ 1 ½ teskedar Kanel
• ▢ 1 ½ teskedar Pumpakryddor - (anteckning 7)
• ▢ ⅓ kopp Skivade mandlar - (anteckning 8)

Instruktioner

• Värm ugnen till 180 °C. Klä en muffinsplåt med 12 hål med bakplåtspapper. Spraya muffinspappret lätt med matoljespray. Ställ åt sidan.
• I en liten bunke, vispa linmjöl och varmt vatten – cirka 37 °C. Ställ åt sidan i 5 minuter.
• 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.
• Rör om med en gummispatel tills en mycket tjock muffinssmet bildas.
• Klicka ut smeten jämnt i den förberedda muffinsplåten och strö skivade mandlar över varje muffin. Tryck till dem lite med fingertopparna så att de fastnar i smeten.
• 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.
• Låt muffinsen svalna i 10 minuter i formen, i rumstemperatur.
• Låt svalna på ett galler i 2 timmar så att de hinner stelna. Förvara i kylskåpet i ytterligare 1 timme för att öka fastheten och få en saftig, kladdig mitt.

Anmärkningar

Anmärkningar 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.

Anmärkningar 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.

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

Anmärkningar 4Eller vilket flytande sötningsmedel du gillar, som agavesirap eller kokosnektar.

Anmärkningar 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.

Anmärkningar 6: Or cashew flour, or sesame flour.

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

Anmärkningar 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.

UgnslägeJag använder varmluftsläge. Om du måste använda konventionellt läge rekommenderar jag att du ökar temperaturen med 15 °C. Gräddningstiden bör vara densamma, men det kan ta några minuter längre.

lagringFörvara muffinsen i kylskåpet i en lufttät behållare i upp till 3 dagar. Frys in i upp till 1 månad, i återförslutningsbara påsar, tina i rumstemperatur dagen innan.

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Kostrådgivning

Tjänande: 1muffins | Kalorier: 260.3kcal | kolhydrater: 20.6g | Protein: 7.5g | Fett: 18.4g | Mättat fett: 1.7g | Fleromättat fett: 2.8g | Enkelomättat fett: 2.1g | Natrium: 96.7mg | Kalium: 143.9mg | Fiber: 4.2g | Socker: 10.7g | Vitamin A: 17.2IU | C-vitamin: 1.7mg | Kalcium: 91.3mg | Järn: 1.6mg | Magnesium: 23.4mg | fosfor: 93.7mg | Zink: 0.7mg

Ingredienser och ersättningar

Du behöver bara några enkla ingredienser för att laga det här receptet. Så här väljer och byter du ut dem.

• Linfrömjöl – 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.
• Konserverad pumpapuré – 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.
• Lönnsirap – 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.
• Äppelcidervinäger – 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.
• Vanilj extrakt – Vanilla brings a beautiful aroma and enhances the overall flavor of the muffins, complementing the spices.
• Mandelmjöl – 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.
• Bakpulver – 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.
• Skivade mandlar – 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 baktips

Låt mig dela med mig av några fler tips för perfekta 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.
• Hantera förväntningar – 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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