Breakfast Muffins with Pumpkin and Seeds

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Nutritional Info
  • Servings Per Recipe: 22
  • Amount Per Serving
  • Calories: 100.8
  • Total Fat: 4.2 g
  • Cholesterol: 22.2 mg
  • Sodium: 18.6 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 1.7 g
  • Protein: 2.9 g

View full nutritional breakdown of Breakfast Muffins with Pumpkin and Seeds calories by ingredient
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Number of Servings: 22


    3 eggs
    20 gramm vanilla sugar
    100 g golden sirup
    400 g butternut squash
    50 g oil
    50 gramm fresh spelt
    100 gramm flour
    Baking powder
    35 gramm sunflower seed
    35 gramm pumpkin seeds
    20 gramm hemp powder




clean the pumpkin and cook until soft. In a food processor smooth them to a paste.

Roast the sunflower seeds and the pumpkin seeds in a pan without fat. crash them.

Beat 3 eggs with 20 gramm vanilla sugar and a pinch of salt until white.
add the oil, the golden siroup and the squash. mix the spelt, baking powder and the flour.
add the seeds and the protein hemp powder.

bake at 175 degrees C around 20 minutes

Serving Size: makes 22 small muffins

Number of Servings: 22

Recipe submitted by SparkPeople user EX-PRESSO.

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