Sugar-free Pumpkin Muffins
Learn how to make these sugar-free pumpkin muffins, an easy dessert with few ingredients, a healthy and tasty choice.
Thanks to chance, sometimes we get pleasant surprises and that’s how I ended up cooking these recipe.
A few days ago I made a very simple pumpkin pie, it was very soft and juicy, more like a pudding than a pie, to make it I cooked a small pumpkin with a cinnamon stick, a vanilla pod and lemon juice, there was some cooked pumpkin leftover and with it I decided to prepare these muffins for breakfast. Never waste leftovers!
The result was great, they were tasty, with just the right amount of sweetness and very light, since I got such a surprising result I decided to share the recipe so you can try them.
Take advantage of the leftovers from any preparation, with them you can prepare other dishes.
Pumpkin is an autumn fruit, at that time of year it is harvested and stored for the rest of the year. Most recipes with pumpkin are typical of the autumn-winter season, but it is consumed throughout the year since there are summer varieties and winter varieties.
It has antioxidant properties, is rich in vitamin A and its seeds have a high nutritional value.
One of the simplest recipes with pumpkin is baked pumpkin, it is a dessert that in this area is traditionally seasoned with a drizzle of honey, or eaten as is, since the sweetness of some types of pumpkin is more than enough.
Pumpkin is also often added to some traditional stews, casseroles, pots, with it you can make soups, creams and of course, cakes, muffins and all kinds of pies.
The most famous pumpkin pie is the one prepared in North America, there are many versions, but what they all have in common is a mixture of spices that make it unique, based on cinnamon, nutmeg, ginger and cloves, that intense flavor is its hallmark.
Pumpkin pie is the American pumpkin pie characterized by a delicious mixture of spices
To prepare these pumpkin muffins I only used the leftovers of cooked pumpkin with spices and added a few ingredients, almond flour, eggs, coconut oil, birch sugar, raising agent, vanilla essence and spices, (ground cinnamon, ginger and nutmeg), once everything was well mixed I added two ounces of chopped dark chocolate, (85% cacao), but it is just an option.
The pumpkin is already very sweet by itself, so it does not need much sweetener, it is a great advantage.
Once baked, I let them cool and I assure you that they were finished in a jiffy, they are very juicy, in the images you can see that they can hardly be held, they melt in your mouth and their mild flavor combines perfectly with the red fruits and the chocolate.
Origin of the pumpkin:
Did you know that the pumpkin has been consumed for a long time?
It is believed that the pumpkin has its origin in Asia Minor, later, from Asia it arrived in Central America and already in the 15th century the Spanish brought it to Europe.
Also known in Ancient Egypt, it appears represented in frescoes of pharaonic tombs belonging to the 18th dynasty (the time of maximum splendor of the pharaonic civilization) and it is believed that it was intended for both animal and human consumption.
It is a long-standing food, there is no doubt about that. We don’t know how they prepared it back then, but apparently it was already part of their diet.
Properties and benefits of pumpkin for our health:
- Contains lot of water.
- Rich in fiber.
- Low in carbohydrates.
- Low in calories.
- Rich in beta-carotene (provitamin A) and vitamin C.
- With vitamins E, B1, B2, B3 and B6.
- Contains folates.
- Rich in potassium and contains phosphorus and magnesium.
You can prepare a good batch of paleo pumpkin muffins and freeze them to organize the rest of your week.
What flavors go with pumpkin:
- Chocolate
- Red berries
- Coconut
- Vanilla
- Cinnamon
Why I like these paleo pumpkin muffins so much:
- Easy to prepare, you only need a few ingredients and you can vary them.
- Each muffin is an individual serving, you control what you eat.
- So juicy!
- It is a light dessert, accompany them with homemade ice cream or melted chocolate.
- Take them on-the-go, healthy snack at any time.
- Satisfy your craving for something sweet.
- You can freeze these muffins.
Other similar recipes on my blog:
- Sugar-free almond and chocolate biscuits.
- How to make flourless almond muffins.
- Sugar-free apple cake.
Muffins de calabaza
Ingredients
- 1 taza calabaza cocida con canela en rama, una vaina de vainilla y el jugo de medio limón
- 2 huevos
- 1 tbsp aceite de coco
- 3/4 taza harina de almendra
- 2 tbsp azúcar de abedul (es opcional, también puedes usar eritritol, o un edulcorante natural como el azúcar de coco o el polvo de dáties)
- 1/4 tbsp canela molida
- 1/4 tbsp jengibre molido
- 1/4 tbsp nuez moscada
- 1 tsp levadura química
Instructions
- Lo primero que hay que hacer es encender el horno, debe estar precalentado a 200ºC cuando vaya a hornear los muffins.
- Una forma muy fácil de preparar estos muffins y cualquier receta similar es mezclar por un lado los ingredientes secos y por otro los húmedos, después se integra todo para obtener la masa resultante.
- En un bol mediano batimos los huevos y les añadimos el aceite de coco, después echamos la calabaza cocida y lo mezclamos todo muy bien, Reservamos.
- En otro recipiente mezclamos el resto de ingredientes, la harina de almendra, el azúcar de abedul, las especias y la levadura química.
- Es el momento de mezclarlo todo, integra todos los ingredientes hasta obtener una masa homogénea.
- Reparte la masa en los moldes donde vayas a hornear los muffins, intenta poner la misma cantidad de masa en cada uno, rellénalos solo hasta la mitad, para evitar que se salgan.
- Hornea durante 20 minutos a 180ºC.
Notes
- Para darles un toque especial, partí dos onzas de chocolate negro 85% cacao en cuadraditos y metí un trozo en el centro de cada uno de los muffins antes de hornearlos, el resultado es que cuando tus comensales los muerdan aparecerá el chocolate y será una grata sorpresa. (2 onzas de chocolate negro 85% corresponden a 20 gr y aportan 115 Kcal).
- Acompaña los muffins de calabaza con una variedad de frutos rojos.
- Si consumes lácteos prepara una salsa con yogur griego y queso crema, para endulzarla usa un poco de azúcar de abedul, azúcar de coco o tu edulcorante favorito.
- Si prefieres evitar los lácteos prepara una crema de vainilla con leche de almendra, un poco de harina de tapioca para espesar y una vaina de vainilla. También puedes derretir dos onzas de chocolate negro con leche de almendra y hacer una salsa de chocolate riquísima, (en este caso es mejor que no les pongas el chocolate dentro, será demasiado).
- También combinan muy bien con yogur de soja natural con coco, es un yogur vegetal, muy saludable con un ligero sabor a coco que le va muy bien al de la calabaza.
DESAYUNO, LOW CARB, PALEO, POSTRES, SIN AZÚCAR, SIN GLUTEN, SIN HARINA, SNACKS
Silvia
Qué buen consejo eso de mezclar los ingredientes secos y húmedos previamente por separado. Siempre me asalta la duda de cómo hacerlo cuando preparo un bizcocho. 😅
missblasco
Hola Sílvia,
ese es el proceso que se sigue siempre que se prepara un bizcocho, es importante mezclar los ingredientes secos y los húmedos por separado, es la forma de conseguir que al mezclar las dos partes todos los ingredientes queden bien integrados en la masa. Un saludo y gracias por comentar. 😉
Silvia
Gracias! Lo haré así a partir de ahora! 😃
Ana
Me encanta, al dia siguiente siguen estando deliciosos! Uns buena alternativa para un desayuno saludable.
missblasco
Hola Ana, efectivamente, son perfectos para preparar con antelación y tenerlos siempre a mano, en el desayuno son una buena opción y para el postre también. Además, como hay calabazas todo el año, se pueden preparar siempre que nos apetezca. Un saludo y gracias por comentar.