Cupcakes made with a star product of the autumn season
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Ingredients for 4 people
200 g of pumpkin purée
125 g of natural yoghurt
90 g of coconut sugar or brown cane sugar
90 g of almond flour
90 g of buckwheat flour
2 teaspoons of baking powder
50 g of 70% dark chocolate
For the topping (optional):
250 g of ricotta or mató cheese without salt
150 g of coconut cream
1 vial of vanilla essence
Pumpkin: ancient and nutritious
Apart from being used to make jack-o’-lantern decorations at Halloween, pumpkins also have a great many culinary uses, to make such things as pumpkin butter, pies, custard, bread, biscuits and soups. Pumpkins, part of the squash family of vegetables, are believed to have originated in North America, and pumpkin-like seeds dating back to 7000 BC have been found in Mexico.
Pumpkins are also very nutritious, and a 100 grammes of raw pumpkin provides 110 kilojoules (26 kilocalories) of food energy, while they are an excellent source of provitamin A, beta-carotene and vitamin A. They also contain vitamin C in moderate amounts.
Pumpkins can also grow to ’giant’ dimensions. In fact, this year in the town of Sant Feliu de Codines, during its annual Fira de la Carbassa (Pumpkin Fair) in September, which devotes two days to the vegetables, a pumpkin weighing a whopping 716 kilos won first prize in the largest pumpkin contest.