Pumpkin Muffin Recipe

[esther]

One of our customers shared this recipe. Her notes: Really delicious \nI was able to get pumpkin Halloween time, but I can’t find it now. So we use kabocha squash for this. \nAnd the pumpkin spice is really good - a change from plain cinnamon. \n\n**Pumpkin muffins**\n\n· 1 1/3 cups cashew butter\n\n· 1 cup pumpkin (or kabocha:))\n\n· 4 eggs\n\n· 6 Tablespoons honey\n\n· 2 teaspoons vanilla\n\n· 1 teaspoon baking soda\n\n· 2 Tbsp pumpkin pie spice*\n\n· pinch of sea salt\n\nDump everything in a food processor and blend it, or blend it with an emersion blender. Line up muffin tins. Spray them with Avocado Oil Spray (or whatever spray you use). Then put in the pumpkin mixture. bake at 375 till toothpick comes out clean- about 20 minutes.\n\n *Instead of pumpkin pie spice, you can just dump in a bunch of these spices. but if you want, here's a recipe for pumpkin pie spice:\n\n· 3 tablespoons ground cinnamon\n\n· 2 teaspoons ground ginger\n\n· 2 teaspoons ground nutmeg\n\n· 1 teaspoon ground allspice\n\n· 1 teaspoon ground cloves

[MrsG]

Looks delicious, thank you!\n\nIf it helps anyone, i have confirmed with Libby's that their pure canned pumpkin is legal, has absolutely nothing else added to the can.

[esther]

Also available on Wellbee's - the Farmer's market brand - with a purity letter attached to it. For Pesach though, the kabocha squash is a great option.

[esther]

I'm wondering at the high baking temp. Typically, SCD muffin type of things do best at 325F. So if I were to try it, I would do it at 325F and bake it longer.