Mga Muffin na Kalabasa na may Harina ng Almond (Walang Itlog, Walang Gluten, Walang Pinong Asukal)

mga ito Mga Muffin ng Kalabasa na may Harina ng Almond 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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Mga Muffin ng Kalabasa na may Harina ng Almond

mga ito Mga Muffin ng Kalabasa na may Harina ng Almond 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 Time: 10 minuto min

Magluto Oras: 50 minuto min

Kabuuang Oras: 1 oras hr

Kurso: Almusal, Meryenda

Cuisine: Amerikano

Servings: 12 muffins

Mga Calorie: 260.3 kcal

May-akda: Carine Claudepierre

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Ingredients

Kustomer ng Estados Unidos - metric

• ▢ 3 tablespoons Pagkain ng Flaxseed - (tala 1)
• ▢ ⅓ tasa Maligamgam na tubig
• ▢ ¾ tasa De-latang Purée ng Kalabasa - (tala 2)
• ▢ ½ tasa tahini - (tala 3)
• ▢ ½ tasa Maple syrup - (tala 4)
• ▢ 2 kutsarita Apple Cider Vinegar - (tala 5)
• ▢ 1 kutsarita Vanilla Extract
• ▢ 2 ⅔ tasa Flour ng Almond - (tala 6)
• ▢ 1 kutsarita Baking soda
• ▢ 1 ½ kutsarita kanela
• ▢ 1 ½ kutsarita Mga Pampalasa ng Kalabasa - (tala 7)
• ▢ ⅓ tasa Hiniwang Almonds - (tala 8)

tagubilin

• Painitin ang oven sa 350°F (180°C). Lagyan ng parchment paper ang isang 12-hole muffin pan. I-spray nang bahagya ang cooking oil sa mga muffin paper cases. Itabi.
• Sa isang maliit na mangkok, haluin ang flaxmeal at maligamgam na tubig – mga (98°F / 37°C). Itabi ito sa loob ng 5 minuto.
• 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.
• Haluin gamit ang rubber spatula hanggang sa mabuo ang isang napakakapal na muffin batter.
• Ikalat nang pantay ang batter sa inihandang muffin pan, at budburan ng hiniwang almendras ang ibabaw ng bawat muffin. Pindutin nang kaunti ang mga ito gamit ang iyong mga daliri upang dumikit ang mga ito sa batter.
• 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.
• Hayaang lumamig ang mga muffin sa loob ng 10 minuto sa kawali, sa temperatura ng silid.
• Palamigin sa isang cooling rack sa loob ng 2 oras upang bigyan ang mga ito ng oras na tumigas. Itabi pa sa refrigerator ng 1 oras upang mas maging matigas at maging mamasa-masa at malambot ang gitna.

Mga Tala

Tandaan 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.

Tandaan 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.

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

Tandaan 4O anumang likidong pampatamis na gusto mo, tulad ng agave syrup o coconut nectar.

Tandaan 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.

Tandaan 6: Or cashew flour, or sesame flour.

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

Tandaan 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.

Mode ng OvenGumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15 °C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.

ImbakanItabi ang mga muffin sa refrigerator sa isang lalagyang hindi papasukan ng hangin nang hanggang 3 araw. I-freeze nang hanggang 1 buwan, sa mga zip-lock bag, at lasawin sa temperatura ng kuwarto isang araw bago ito lutuin.

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Pagkain

Paglilingkod: 1keik | Mga Calorie: 260.3kcal | Carbohydrates: 20.6g | Protina: 7.5g | Taba: 18.4g | Saturated fat: 1.7g | Polyunsaturated Fat: 2.8g | Monounsaturated na taba: 2.1g | Sosa: 96.7mg | Potassium: 143.9mg | Hibla: 4.2g | Asukal: 10.7g | Vitamin A: 17.2IU | Bitamina C: 1.7mg | Calcium: 91.3mg | Iron: 1.6mg | magnesiyo: 23.4mg | Posporus: 93.7mg | Zinc: 0.7mg

Ingredients at Substitutions

Kaunting simpleng sangkap lang ang kailangan mo para gawin ang resipe na ito. Narito kung paano pumili at magpalit ng mga ito.

• Pagkain ng Flaxseed – 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.
• De-latang Purée ng Kalabasa – 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.
• Maple syrup – 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 Vinegar – 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.
• Vanilla Extract – Vanilla brings a beautiful aroma and enhances the overall flavor of the muffins, complementing the spices.
• Flour ng Almond – 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.
• Baking soda – 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.
• Hiniwang Almonds – 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

Mga Tip sa Pagbe-bake ni Carine

Hayaan ninyong ibahagi ko ang ilan pang mga tip para sa perpektong 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.
• Pamahalaan ang mga Inaasahan – 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.
• Huwag Magmadali sa Pagpapalamig – 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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