October 31 is just around the corner and this year you have to try this Halloween recipe: sugar-free pumpkin and chocolate muffins.

Although Halloween isn’t just about eating candy, it has become a very important part of this day. Kids can’t wait for October 31 to come around and have the opportunity to gorge themselves on candy. That’s why in today’s article we are going to give you a Halloween recipe that is perfect for this day if you have children: pumpkin and chocolate muffins without sugar.

Yes, as you read. These muffins have almost no sugar, so they will not have too much impact on your children’s glycemia if they have diabetes. Also, if they do not eat veggies with this Halloween recipe you will get them to do it without any problems. Let’s get started!

Ingredients to prepare this Halloween recipe

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To make these delicious and fluffy muffins you will need:

  • 2 eggs
  • 125 ml of plain yogurt
  • 2 tablespoons of sweetener of your choice
  • 50 ml of olive oil
  • 100 grams of whole grain oat flour
  • 10 grams of baking powder
  • 1/2 teaspoon of baking soda
  • 25 grams of sugar-free cocoa powder
  • One quart pumpkin

I just don’t know what you’re waiting for to run out to the grocery store, buy everything you need, and get to it!

How to prepare sugar-free pumpkin chocolate muffins?

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Prepare the pumpkin for the Halloween recipe

Pumpkin is a very hard vegetable when it is uncooked. That is why it is recommended to cook it first. Once cooked, let it cool.

When it”s cold you can start to cut it in very fine slices with a grater. This should take you almost no time at all. When you are done, set it aside for later.

Whisk the egg yolks with the sweetener, yogurt and oil

To start with the preparation of these sugar-free pumpkin chocolate muffins separate the yolks from the whites of the two eggs.

In the bowl where the egg yolks are, add the sweetener and whisk it all well. You have to mix until the yolks begin to take a whitish color.

After you must add the yogurt and the oil and mix them together with a folding motion.

Add the powdered ingredients

Once you have integrated the ingredients above, you will need to add the powdered ingredients. First add the flour. Don’t forget to do this by passing it through a sieve and tapping it so that there are no lumps.

After this goes the baking powder and the baking soda. When you have it, mix. Remember the circling motions.

Finally, add the unsweetened cocoa powder. Make sure all the ingredients are well integrated into the mixture.

Add the pumpkin

Take back the pumpkin that you had put aside before. Before adding it to the mixture, make sure it’s cold. If it’s not, it could cook the eggs that we put in before. And we don’t want that.

Whip the egg whites and add them

Pick up the bowl where you previously placed the egg whites. Mount them. If you don’t know what this is, it’s whipping them until they grow and get a foamy texture. It is recommended that you do it with an automatic whisk, but you can also do it by hand.

Once you have them gradually add them to the bowl where the rest of the mixture is. It is important that you do this step little by little and with enveloping movements. This way you will ensure that the egg whites keep their texture.

Prepare the pans and pour the mixture in

The mixture is ready. Now all that’s left to do is to pour it into the molds and bake it in the oven. But, before you do that, put the oven to preheat.

That’s it. Take the muffin molds and put a paper cup in each hole. Depending on how big your mold is, you will get more or less cupcakes.

If they are for trick-or-treaters, our recommendation is to take a small mold. This way you will have enough mixture for more cupcakes. You can always multiply the quantities to get more muffins.

When pouring the batter into each capsule, only fill it three quarters full. The cupcakes will rise. If you don’t want them to overflow, it’s best not to fill them to the top.

Bake them in the oven and that’s it!

With the oven already preheated, put your molds in the oven for 20 minutes at 180 ºC. Check them occasionally to make sure they are not burning.

Once they are in, remember to keep the oven closed . If you keep opening it, the muffins may not rise as much as they should.

When they are baked, let them cool and unmold them. Now you have your sugar-free pumpkin chocolate muffins ready for this Halloween!

If you have diabetes, remember that during these special occasions it is very important to have better control of your blood sugar levels. Don’t forget to measure yourself and use Cori to keep track of your levels all the time.


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