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Fitness recipe: Pumpkin cupcakes with cream cheese frosting


If you’ve already used pumpkin to make cakes, gnocchi, quiche, lattes, and pies, it’s time to try another treat. This time it will be cupcakes with delicious frosting and cinnamon. It looks tempting at first sight. And once you bite into them, you’ll be amazed Smooth consistency, complemented by crunchiness Nuts. Whoever tries this pumpkin treat will definitely not be disappointed.

Dough ingredients:

  • 160g soft wheat flour
  • 160g of pumpkin puree
  • 80g xylitol
  • 70 ml low fat milk
  • 50 gm coconut oil
  • 50 grams of walnuts
  • 2 eggs
  • 1 scoop of vanilla protein
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • Half a teaspoon of ginger powder
  • A little ground nutmeg

Garnish ingredients:

  • 300 grams of soft, low-fat quark
  • 120 grams of ricotta cheese
  • 30 g xylitol
  • 1 teaspoon vanilla
  • Cinnamon to dust

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method:

If you buy ready-made products pumpkin puree, You have less work to do. Otherwise, you need to start preparing it. Wash the Hokkaido pumpkin and cut it in half. Do not peel or trim the skin, it is not necessary. Extract the seeds from both halves, then place the pumpkin on a baking tray and Bake in a preheated oven at 180°C for 30-45 minutes (depending on the size of the pumpkin). If you want to shorten the baking time, you can cut it into smaller pieces. You can tell when the pumpkin is cooked properly by piercing it with a fork when it’s completely soft. Once that’s done, let it go Cool and blend To prepare a smooth pumpkin purée. If it seems too thick, add water and mix again.

Now you can get directly to making cupcakes. In a bowl, mix FlourAnd thexylitolAnd theproteinAnd the baking powderAnd the cinnamonAnd the Ground ginger And the Nutmeg. Next, add a file Pumpkin puree, eggs, milk and melted Coconut Oil And mix together again. You should get a soft and creamy dough. Finally, stir in the minced meat Walnuts. Prepare and spray silicone cupcake molds Oil spray. Then fill it almost completely and bake it 180°C for 25 minutes.

Meanwhile, prepare frost. whisk together quark cheese with ricotta and xylitol. It should be soft Delicate cream. Fill a pastry bag with it and use it to spread the cream in a circular motion over the baked and cooled cupcakes. Sprinkle the finished cupcake lightly cinnamon and served.

Pumpkin cupcakes with cream cheese frosting

nutritional values

1 cupcake (12 in total)

energy value 186 calories
protein 10 grams
carbohydrates 15 grams
Fats 9 grams
the basic 2.5 grams

The cupcake made with pumpkin puree has a perfectly smooth texture. If you don’t like dry cakes, these will definitely hit the spot. Oh, and the delicious frosting on top? This is just the icing on the cupcake to make it the perfect treat.

Feel free to share your creations With us on social media by tagging # O Lord.

Nuts and seeds

The post Fitness Recipe: Pumpkin Cupcakes with Cream Cheese Frosting first appeared on the GymBeam blog.


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