skinnymixer's Cheesy Pumpkin Puffs
Servings: 90
Calories: 33kcal
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.
1. Replace the self raising flour with 70 g or 2.5 oz coconut flour and 2 tsp baking powder.
Nutrition
Serving: 13g | Calories: 33kcal | Carbohydrates: 2.3g | Protein: 1.5g | Fat: 1.9g | Saturated Fat: 1.2g | Sodium: 134mg | Sugar: 0.3g