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🍰 Pumpkin and Nut Muffins

258 kcal · 30 min · 4 servings

Ingredients

• 1 piece Pumpkin (125 g, without peel)
• 200 g large organic orange (1 large organic orange)
• 40 g hazelnut kernels
• 1 egg
• 50 g cane sugar (2.5 tbsp)
• 5 tbsp rapeseed oil
• 70 g yogurt (1.5% fat) (3.5 tbsp)
• 130 g flour (Type 1050)
• 1.5 tsp baking powder
• 1 pinch salt
• 1 pinch cinnamon

Instructions

1. 1. Grate the pumpkin finely.
2. 2. Wash the orange thoroughly with hot water.
3. 3. Dry the orange.
4. 4. Finely grate the orange peel.
5. 5. Cut the orange in half.
6. 6. Squeeze the orange.
7. 7. Finely chop the hazelnuts.
8. 8. Place the egg in a mixing bowl.
9. 9. Whisk the egg briefly with a hand mixer.
10. 10. Stir in the cane sugar.
11. 11. Add the rapeseed oil.
12. 12. Add the yogurt.
13. 13. Add 120 milliliters of orange juice.
14. 14. Add the grated orange peel.
15. 15. Mix everything briefly.
16. 16. Place the flour in a separate bowl.
17. 17. Add the baking powder.
18. 18. Add a pinch of salt.
19. 19. Add a pinch of cinnamon.
20. 20. Add the flour mixture to the egg mixture.
21. 21. Mix until the ingredients are combined.
22. 22. Fold in the grated pumpkin.
23. 23. Fold in the chopped hazelnuts.
24. 24. Place 6 paper liners in a 6-cup muffin tin.
25. 25. Fill the batter into the liners.
26. 26. Preheat the oven to 200 degrees Celsius.
27. 27. Bake the muffins on the middle rack.
28. 28. Bake the muffins for 25 to 30 minutes.
29. 29. Remove the muffin tin.
30. 30. Let the muffins cool slightly.
31. 31. Release the muffins from the tin.
32. 32. Place the muffins on a wire rack.
33. 33. Let the muffins cool completely for about 40 minutes.

Nutrition per serving

• kcal: 258
• Protein: 5 g · Fett/Fat: 14 g · Carbs: 27 g