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skinnymixer's Cheesy Pumpkin puffs Thermomix Recipe

Looking for Thermomix Recipes with Pumpkin? Part of my “job” is to eat out at restaurants for inspriation, its terrible right? I do, however, get so unenthusiastic about gluten free menu options, and very rarely do I see anything that actually inspires me enough to even order it.

Recently I saw “cheese balls” with the elusive (GF) next to it, and had to try them… and then I had to come up with my own gluten free thermomix recipe version.

These are vegetable based, cheesy and chewy but not dense. I chose to make them with Orgran Gluten Free Self Raising Flour, but they work with standard SRF too.

You could also use other vegetables if you wanted to. I think these make a great addition to lunchboxes and afterschool snacks, but it does make a huge batch (4 baking trays worth), so halve the recipe if you need to.

Love Nik xx

skinnymixer's Cheesy Pumpkin Puffs

Prep Time5 mins
Cook Time30 mins
Resting time1 hr 30 mins
Total Time2 hrs 5 mins
Author: Skinnymixers
Recipe type: Snack
Cuisine: Lunchbox
Servings: 90

Ingredients

  • 500 g pumpkin peeled and cut into small - medium cubes
  • 500 g water for steaming
  • 500 g hard cheese i used 250 g colby, 250 g cheddar
  • 1-1.5 tsp salt
  • 1 tsp sweet paprika
  • 200 g gluten free self raising flour or standard self raising flour

Instructions

  • Add steaming water to mixer bowl, insert simmering basket and put pumpkin inside. Steam for 20 min/steaming temperature/speed 2/mc on.
  • Drain water and set pumpkin aside.
  • Add 250 g or 8.8 oz cheese to mixer bowl, chop for 10 sec/speed 6/mc on and set aside. Repeat with the remaining 250g or 8.8 oz cheese. Return all cheese to the bowl.
  • Add pumpkin, salt and paprika and blend for 20 sec/speed 6 with your spatula to incorporate.
  • Add flour and blend for 20 sec/speed 6 with your spatula to incorporate.
  • Remove mixture to a bowl and allow it to cool on the bench for an hour and firm up. Preheat oven to 170°C or 340°F and line trays with baking paper.
  • Using 2 teaspoons, spoon 1 teaspoon sized balls with a little space between each one. Make sure you keep them small!
  • Bake in the oven for 10-20 mins or until golden brown. If you take them out of the oven too soon they will deflate. Allow to cool completely before eating.

Notes

These freeze and defrost well.
See below for a special download to ensure the puffiest of puffs.
You can decrease the cheese to 250g or 8.8oz.
These also taste great with sweet potato.
LCHF / Grain Free / Nut Free Variation (Thanks to the lovely Leah Kelly):
1. Replace the self raising flour with 70 g or 2.5 oz coconut flour and 2 tsp baking powder.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition Facts
skinnymixer's Cheesy Pumpkin Puffs
Amount Per Serving (13 g)
Calories 33 Calories from Fat 17
% Daily Value*
Fat 1.9g3%
Saturated Fat 1.2g8%
Sodium 134mg6%
Carbohydrates 2.3g1%
Sugar 0.3g0%
Protein 1.5g3%
* Percent Daily Values are based on a 2000 calorie diet.
  1. I have made these a few times in the Bellini Supercook with varying success. I think the trick is to cook them longer than you think necessary. I made them last week with left over roast pumpkin and they are delicious. They also taste nice with a little whipped cream cheese in between two.

    1. Small little puffs with enough space around them to puff. Everyone’s ovens vary so much – I definitely agree with cooking them as long as you can without burning. Your cream cheese filling sounds amazing <3

  2. Hello, so excited to have found this recipe, I wonder what is the metrics to substitute the gluten free self raising flour to almond flour? Do I also need to add baking soda to make it raise?

  3. You can use basically any veg for this! Yesterday I used leftover sweet potato, beetroot and cauliflower in place of pumpkin fans they worked perfectly! My kiddos (aged 11 months, 5 and 6) all loved them.

  4. Just made these, I just have one problem: we can’t stop eating them!! Delicious. I accidentally mixed in the pumpkin and flour together instead of separately but that didn’t affect the end result. Great snack. Will try sweet potato next time.

  5. So good!!I made 1/2 a batch as I only had a bit of pumpkin – did half of them in the air fryer done in 10 min. Don’t know the kids will even get any I can’t stop eating them!

  6. So much fun!!!!! These worked out great! I was super careful to follow all of the tips. I made sure to keep them at a teaspoon size only and gave them plenty of space. I didn’t have a pan with no walls so I just flipped mine upside down. I ended up cooking them for about 20 minutes total in my oven and they worked out fab.

  7. Can you use a substitute instead of cheese?
    Have a granddaughter that is celiac as well as milk intolerant.
    She would love these without the cheese though.

    1. Hi Sue

      I’m milk intolerant also and use Bio cheese, you buy it in block or slices and it’s made of Coconut oil.

  8. A friend gave me two large pumpkins from her garden and I was stumped with what to do with them and then I came along this recipe…. I thought – pumpkin puffs, thats a bit weird but I love your other recipes so I gave it a go, all the time thinking, I could freeze and use at this party, or take them here etc as my husband and kid are so fussy… we tried one hot from the oven and before I could say STOP EATING THEM – they were gone!!! absolutely delicious and so, so easy. Thanks for everyday you do!

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