Plumcake Oats And Nuts
159 recipes
Pumpkin Cupcakes, Hazelnuts, Gluten-free Oats
ingredients
servings
10
Rice flour
100 grams
Toasted hazelnuts
100 grams
Eggs
2 unit
Brown sugar
100 grams
Pumpkin
300 grams
Fresh cream
100 grams
Baking powder for desserts
10 grams
Oatmeal
4 spoons
Desserts from Italy
Pumpkin Cupcakes, Hazelnuts, Gluten-free Oats
Pumpkin Cupcakes, Hazelnuts, Gluten-free Oats
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Rice flour and fresh cream make these cupcakes very soft
preparation
step 1
Cook the pumpkin in the oven for about 30 minutes until soft or steamy in a pressure cooker. It is better to do this a few hours before, put the cooked pulp in a colander crush it with a fork and let it drain well.
step 2
In a mixer, insert the hazelnuts and finely chop them. In a bowl beat the eggs very well with the sugar, add the liquid cream first and then the pumpkin continuing to mix and mix the ingredients well.
step 3
Start adding the minced hazelnuts, the flour, 2 tablespoons of oat flakes and lastly the yeast. Mix very well and our dough is ready.
step 4
Take a muffin mold cover it with paper cups and fill it with the mixture prepared almost to the edge, since it is a very moist and full-bodied dough will not rise so much. On the surface, spread the oat flakes and bake at 180 degrees for 35min
step 5
Before turning off, check with a toothpick if the inside is dry because if your pumpkin contained more water, it will probably take another 5 minutes to cook.
step 6
If you want to make them even more delicious and tasty you can present them with a cheese frosting or whipped cream.
