Pumpkin muffins Dr Viola Zulian

Pumpkin muffins

My recipe (plant-based)

This recipe was born as often happens, by chance. In fact, autumn is my favorite season and of corse Its colors and its fruits. Pumpkin is constantly present in our house (this year also in the garden!).
So I tried to combine its goodness with the use of the Aquafaba which is nothing more than cooking or dipping chickpeas. In fact it contains an amino acid appearance similar to that of the egg and for this reason it have the same coaugulative capacities. In this way the fats are drastically cut and the muffin turns out to be very soft and fragrant.


• 150 g of previously baked pumpkin pulp
• 1OO g of hemp flour
• 250 g of wholemeal flour
• 1 packet of backing powder
• 100 g of mascobado or rapadura sugar
• 4 Deglet nour dates without pit
• 1 glass of aqua faba
• 2 cups of plant-based milk (oats, soy, almonds)
• 1 tablespoon of cinnamon
• 1 teaspoon of ginger powder
• 1 sprinkling of nutmeg
• 80 g of pecans nuts
• 80 g of plant-based dark chocolate


Pre-heat the oven to 180 ° in ventilated mode.
In a bowl pour all the dry ingredients: flour, sugar, baking powder and spices: mix well. In another container, mix pumpkin pulp, aquafaba, milk, dates. If you own it, you can mix all the ingredients together in a food processor (I use the Thermomix). As the dough is well blended, add the chocolate flakes and the coarsely chopped walnuts.
Pour the contents into the appropriate molds and cook for 15-20 minutes. To check the cooking insert a small stick or knife blade, it must come out dry.
Share this goodness with #visavegeto!
With gratitude,