Pumpkin Cupcakes
Pumpkin adds carotenoids and a soft moist texture, while the eggs provide more protein and keep the crumb springy. Coconut flour helps the cupcakes hold their shape without regular flour, so this dessert works well for a keto snack.
Cut the pumpkin (90 g) into cubes, boil it until soft, and mash it into a puree. Melt the butter (50 g) and let it cool slightly so it stays fluid but not hot.
Whisk the eggs (150 g) with the erythritol (25 g), then add the pumpkin puree, melted butter, cinnamon (3 g), nutmeg (1 g), and salt (1 g). In a separate bowl mix the coconut flour (35 g) with the starch-free baking powder (2 g), then stir the dry mixture into the pumpkin base until you get a thick even batter.
Divide the batter between muffin molds, sprinkle the pumpkin seeds (10 g) on top, and bake at 170C for about 25 minutes until the cupcakes are cooked through and springy in the center. Let them cool on a rack before serving.
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