Difficulty: Easy
Preparation: 45 minutes

Ingredients for 12-14 muffins

For the muffins

• 250 g pumpkin
• 200 g all-purpose flour
• 50 g potato starch
• 3 eggs
• 1 packet of baking powder
• 150 g coconut sugar (or brown sugar)
• 50 ml semi-skimmed milk
• 30 g chopped almonds

For the mascarpone frosting

• 250 g Optimus lactose-free mascarpone
• 250 ml Optimus fresh whipping cream
• 60 g powdered sugar

Method

Finely chop the raw pumpkin in a food processor and add the milk.
Separately, beat the eggs with the sugar until light and fluffy.

Add the pumpkin and milk mixture, the vegetable oil, and mix with a hand mixer. Then, add the sifted flours (all-purpose, almond, and potato starch) and baking powder. Mix gently from bottom to top with a spatula and sprinkle in the chopped almonds (walnuts are also fine).

Pour the batter into muffin cups, filling them up to three-quarters full, and bake in a preheated static oven at 180°C (356°F) for 20 minutes. Always trust your oven and do the toothpick test!

Meanwhile, prepare the frosting: mix the lactose-free mascarpone with powdered sugar, then gently fold in the previously well-whipped cream. Mix slowly from bottom to top. Transfer to a piping bag and decorate the Halloween muffins. If desired, sprinkle with chopped almonds or walnuts.