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Gluten-free pumpkin muffin

ingredients

servings

20

Rice flour

50 grams

Coconut flour

25 grams

White corn flour

25 grams

Yeast for bakery products

1 teaspoon

Pumpkin

250 grams

Brown sugar

150 grams

Eggs

2 unit

Coconut oil

1/2 cup

Ground cinnamon

1/4 teaspoon

Clove powder

1/4 teaspoon

Desserts from Chile

Gluten-free pumpkin muffin

Gluten-free pumpkin muffin

vegetarian with eggs

ready in

1 hour 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Gluten-free pumpkin muffin

A very rich and healthy cupcake suitable for coeliacs.

Gluten-free pumpkin muffin step 1

step 1

Cook pieces of pumpkin in a pot with hot water, put cinnamon and clove in the water. When the pumpkin is tender it will be ready. Let it cool.

Gluten-free pumpkin muffin step 2

step 2

Sift 2 times all the dry ones (rice flour, coconut, cornstarch and baking powder).

Gluten-free pumpkin muffin step 3

step 3

Put the cooked squash in a blender together with the eggs, panela and vegetable oil and process well until frothy. Join the dry and integrate well.

Gluten-free pumpkin muffin step 4

step 4

Place the preparation in an anti-adherent mold and let it rest for 20-30 minutes before being put in the oven.

Gluten-free pumpkin muffin step 5

step 5

Bake in a preheated oven at 180 ° C for 40 minutes.

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