Pumpkin and Egg White Cupcakes – Ilaria Moretti

Icona tempo di preparazione 35 min
Icona costo ricetta Medium
Icona difficoltà ricetta Low

Preparation

Start by cleaning and steaming the pumpkin for 15 minutes until it becomes soft enough to be mashed into a puree.

Add Rice Flour by La Veronese®, carob flour for sweetness, and 1 teaspoon of Pumpkin Spice or cinnamon.

Gently fold the whipped egg whites into the mixture and stir. Pour the batter into a muffin tray and add raisins inside. Finally, bake the cupcakes in a preheated oven at 180°C (356°F) for 15 minutes.

Ingredients
Serves 4
Rice Flour by La Veronese® – 15 g
Mantuan pumpkin puree – 100
Whipped egg whites – 100 g
Carob flour – 1 tablespoon
Teaspoon of spices to taste (Pumpkin Spice or Cinnamon)

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