Gluten-Free Corona beans and pumpkin cupcakes
Recipe type: sweet
(for about 6/7 cupcakes)
  • 200 g dried Corona beans
  • 1 small organic pumpkin (*Delica variety – with a thin green skin)
  • 100 g white rice flour
  • 80 g Muscovado sugar
  • 1 whole egg + 1 white
  • 100 ml coconut oil
  • 1 tsp turmeric powder
  • 1 pinch of salt
  • 2 tsp baking powder
  • 250 ml fresh whipped cream
  • 50 g pumpkin seeds
(*note: point 1 and point 2 can be done the day before cooking)
  1. Soak the dried beans in water the night before cooking for about 10-12 hours, then rinse them and pour them in a pot with half a liter of cold water. Bring to the boil and cook at low heat for about one hour (if you use a pressure cooker, 30 minutes will be enough). Drain the beans and let them chill.
  2. Wash carefully the skin of the pumpkin, then open it and remove the inner part with seeds. Cut the pumpkin into 1 cm thick slices, without taking the skin away. Put it in the stove on a baking paper covered tray and cook at 200°C for about 20 minutes. Let it chill.
  3. Preheat the oven at 180°C.
  4. Blend the beans to obtain a wet flour, similar to chestnut pulp.
  5. Blend the pumpkin with its skin (it must be organic!) separately, to obtain a cream.
  6. Whip the whole egg with sugar in a wide bowl, add the coconut oil and keep whipping until you obtain a puffed cream.
  7. Add the mashed beans and the pumpkin cream, mixing everything with a spoon to dissolve all clumps.
  8. Add a pinch of salt and a teaspoon of turmeric, then sift the rice flour and the baking powder until everything is well mixed. You should obtain a smooth batter (if it is too liquid you can add some more rice flour, if it is too dense you can add some coconut oil).
  9. Beat the egg white until stiff and delicately add it to the batter.
  10. Cover a muffin baking tray with paper cake tins and fill them evenly with the batter.
  11. Cook them in the oven at 180°C for about 30 minutes. Let them chill.
  12. Finely grind the pumpkin seeds to obtain a flour, then beat the cream to stiff and pour it over the cupcakes by using a pastry bag. Dust them with a bit of pumpkin seed flour.
  13. Enjoy
Recipe by The Freaky Table at