Pumpkin Cinnamon Muffins

12 servings

90 minutes

Pumpkin and cinnamon muffins are a true autumn treat that combines the sweet softness of pumpkin with the warm spice of cinnamon. This recipe, inspired by Russian traditions of using pumpkin in baking, offers coziness and rich flavor. The light coconut batter adds airiness, while the berry sauce adds a sweet-tart note that highlights the rich aroma of cinnamon. These muffins are perfect for family tea gatherings, meetings with friends, or as a home dessert on cool evenings. They not only delight with their taste but also provide a sense of comfort and warmth, reminiscent of traditional autumn celebrations and home gatherings.

Energy value per serving

• Calories: 278.4
• Proteins: 9g
• Fats: 7.8g
• Carbohydrates: 54.1g

Ingredients

• Pumpkin: 1 pc
• Chicken egg: 3 pc
• Coconut flour: 1 glass
• Butter: 50 g
• Soda: pinch
• Boiling water: 10 ml
• Sugar: 1 glass
• Berry sauce: 1 tsp

Cooking steps

1. Peel the pumpkin and chop it finely.

   Required ingredients:

   • Pumpkin: 1 piece

2. Grate the pumpkin on a fine grater or chop it in a food processor.

   Required ingredients:

   • Pumpkin: 1 piece

3. Combine the eggs and coconut flour.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Coconut flour: 1 glass

4. Melt the butter in a water bath.

   Required ingredients:

   • Butter: 50 g

5. Dissolve the soda with boiling water.

   Required ingredients:

   • Soda:  pinch
   • Boiling water: 10 ml

6. Add 1 cup of sugar to the dough.

   Required ingredients:

   • Sugar: 1 glass

7. Add cinnamon to the dough.

   Required ingredients:

   • Berry sauce: 1 teaspoon

8. Add chopped pumpkin to the dough and mix.

   Required ingredients:

   • Pumpkin: 1 piece

9. Distribute the dough into the molds.

10. Place the molds in the preheated oven at 180 degrees.

11. Take out of the oven after 45 minutes.

12. Chill and decorate with berry sauce for serving.

    Required ingredients:

    • Berry sauce: 1 teaspoon