Pumpkin muffins with chia seeds and maple syrup

Name: pumpkin muffins with chia seeds and maple syrup
Cook time: 10 min
Total time: 90 min
Yield: 10
Ingredients: 400 g chilled pumpkin pieces; 2,5 el ground cinnamon; 6,5 el maple syrup; 50 g unroasted pecans unsalted; 200 g almond flour bag, Tastes; 3 medium sized egg; 2 tl baking powder pouch 16 g; tl ginger powder (djahé); tl salt; 2 el chia seed container 175 g; 185 g cream cheese natural

Muffins made with pumpkin, without refined sugar. Delicious with cinnamon and maple syrup.

Ingredients

Kitchen Stuff

1 baking paper
1 muffin mold with 12 cavities
10 paper cupcake mold
1 food processor
1 piping bag with cartel mouth

Directions

Preheat the oven to 180 ° C.
Mix the pumpkin pieces with the cinnamon and maple syrup.
Spread over a baking sheet covered with parchment paper and fry the pumpkin in the center of the oven for about 25 minutes.
Meanwhile, chop the pecans roughly. Put the paper cake molds in the muffin mold.
Puree the roasted pumpkin in the food processor. Spoon half into a bowl and keep separate.
Put the flour, eggs, baking powder, ginger powder, salt, chia seeds, cinnamon and maple syrup in the mash in the food processor and mix into a smooth batter.
Stir the nuts through the batter and spread over 10 cavities of the muffin mold. Bake the muffins in the middle of the oven for about 25 minutes.
Meanwhile, mix the reserved pumpkin puree with the cream cheese and the cinnamon and maple syrup. Put in the refrigerator until use.
Remove the muffins from the mold and let cool for 30 minutes on a rack.
Spoon the cream cheese mixture into a piping bag and spray small turrets on the muffins.
Sprinkle with the chia seed. Yummy! .