Pumpkin and Egg White Cupcakes – Ilaria Moretti

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.