Gluten-free Pumpkin Spice muffins
Gluten-free Pumpkin Spice muffins
Doses
12
fromPrepare delicious muffins from muskmelon. Fresh cheese crumbles finish these gluten-free cupcakes to make them great to serve.
Ingredients
2 dl musk pumpkin puree (1 small pumpkin)
3,5 dl Cereal product Gluten Free Bun Flour Mix
1 tsp baking powder
1tspbaking soda
1 tsp cinnamon
1 ml ground nutmeg
0,5 tsp ground ginger
2 ml ground cloves
0,5 tl salt
1 dl brown sugar
1 dl sugar
1 dl rapeseed oil
3 pcs eggs
- Kuorrute
100 g butter
200 g cream cheese
3 dl icing sugar
Preparation
- Peel the muskmelon and remove the seeds. Cut the pumpkin into cubes of about 1 cm, place them in a saucepan and pour water over them to cover the cubes.
- Cook the cubes until soft, drain and puree the pumpkin using a hand blender. Transfer the puree to a shallow bowl to cool while you combine the flour mixture, oil and spices.
- Add the eggs last and mix the ingredients quickly.
- Portion the batter into the muffin cups, leaving about half the height of the cup for rising.
- Bake in a 200°C oven for 15-20 minutes.
- Let the muffins cool before frosting.
- Frosting
- Combine the room temperature butter and cream cheese. Use an electric whisk to achieve a smooth result. Add the icing sugar and mix well, for example with an arrow. Transfer the icing to a piping bag.
- Choose a suitable tip, i.e. a blunt tip, and pipe a decorative rosette on top of the muffin. Serve.
