Pumpkin cupcakes

Pumpkin cupcakes

Tempo di preparazione
Preparation time
60 mins
4 People

Ingredients for 4 servings

approximately 16 cupcakes are obtained

160 g of rice flour

160 g of Pumpkin

20 g of almond flour

60 g of brown sugar

2 eggs

60 ml of whole milk

1 organic lemon

1 sachet of baking powder (allowed)

50 ml of high oleic sunflower oil



Clean the pumpkin, removing the seeds but not the rind, and cut it into thin slices. Then, place the slices in an oven preheated to 180 ° C (static function). Cook the slices for about 20 minutes until they have lost most of their water and are golden brown. Take them out of the oven and let them cool. Meanwhile, add the yeast rice flour and salt, mixing well. Finally, add the brown sugar. In a second bowl, beat the eggs, milk, and oil with a hand whisk, in order to emulsify them. Remove the zest of the pumpkin slices, now warm, and chop the pulp in a mixer. Add the pumpkin puree to the liquid ingredients prepared earlier, grate the lemon zest, the almond flour and mix well, always using the hand whisk gently. In the end, little by little, add the mixture of rice flour, yeast, and sugar. Mix everything with a spatula. Pour the mixture into small cups, which you will have placed in the cupcake molds, leaving 1/3 of the edge free; then decorate the surface of the sweets with white or colored sugar crystals, as you prefer. Bake in a preheated oven at 180 ° C (static function) for about 20 minutes, then take them out of the oven and let them cool before serving.

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