Pumpkin Muffins with Blackberries
25 min
Under an hour
Knuspr-Küche
Preparation method
Ingredients overview
- 400 g Hokkaido pumpkin
- 90 g coconut flour
- 3 pcs eggs size M
- 65 g liquid honey
- 150 g fresh blackberries
- 5 g ground cinnamon
- 25 g ground nutmeg
- 16 g vanilla sugar
- 12 g baking powder
- 100 ml cloudy apple juice
- 1 pc muffin cups
Preheat the oven to 180 degrees Celsius top/bottom heat. Cut the Hokkaido pumpkin into small cubes and place them on a baking sheet lined with baking paper. Sprinkle with cinnamon, nutmeg, and vanilla sugar. Pour about 50 ml of apple juice over them and bake in the oven for approx. 20–25 minutes until soft.
Once the pumpkin is soft, finely puree it together with the coconut flour, baking powder, eggs, and honey. Add the remaining apple juice as needed until a rather firm, not too liquid, dough is formed.
Fill the muffin cups 3/4 full with the dough. Press a few blackberries into each muffin. Bake the muffins for approx. 40 minutes. Use the skewer test to check if the dough is baked through. Before serving, dust with a little coconut flour as desired.
Chef's tip
For a particularly fine note, you can also use a pinch of ground mace (Macis) instead of nutmeg, if available.