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Pumpkin, hazelnuts and raisins cupcakes

ingredients

servings

9

Pumpkin

150 oz

Eggs

3 unit

Egg, egg white

200 oz

oatmeal

240 oz

Toasted hazelnuts

60 oz

Baking powder for desserts

10 oz

Cinnamon

to taste

Ginger

1 teaspoon

Stevia

to taste

Raisins

4 spoons

Desserts from Italy - Lazio

Pumpkin, hazelnuts and raisins cupcakes

Pumpkin, hazelnuts and raisins cupcakes

vegetarian with gluten with eggs

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin, hazelnuts and raisins cupcakes

A delightful way to enjoy this fantastic autumn vegetable, which I personally love for its versatility! With hazelnuts the marriage is perfect

Pumpkin, hazelnuts and raisins cupcakes step 1

step 1

Weigh 150g of cooked pumpkin (previously baked and peeled). Blend it with 50g of albumin to facilitate the operation. Chop the hazelnuts if you do not already have them flour.

Pumpkin, hazelnuts and raisins cupcakes step 2

step 2

Mix the pumpkin and the rest of the ingredients, excluding raisins, with a whip (by hand or electric). Get a homogeneous mixture, mix the raisins with a spatula.

Pumpkin, hazelnuts and raisins cupcakes step 3

step 3

Preheat the oven at 180 ° C.

Pumpkin, hazelnuts and raisins cupcakes step 4

step 4

Fill 9 muffin molds with the dough, bake in the oven for 10/15 minutes. Let it cool then.

Pumpkin, hazelnuts and raisins cupcakes step 5

step 5

Decorate to taste, I used lean quark cheese, combined with stevia and vanilla, then grain and cream of hazelnuts.

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