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Pumpkin Muffins

Just a quick post today because this morning I baked some GAPS friendly pumpkin muffins that turned out really well, so well in fact, that I thought it would be rude not to share the recipe straight away!

I’m going to be honest. When it comes to recipes I don’t often measure or write things down. I use my intuition – and usually I end up with something epic. This was one of those times, so below is the closest estimate of what I did. Don’t worry the ingredients are pretty forgiving so you can’t really go too far wrong.

These muffins are GAPS legal once you have introduced nuts but can be enjoyed by anyone. They can be made with sunflower seeds or pepitas or alternative nuts (hazelnuts, pecans, almonds etc.) if don’t like or tolerate cashews.

The ground cashews work as a ‘flour’ in this recipe and the oil, eggs and pumpkin add moist deliciousness. Serve these savoury muffins warm with butter, ghee, nut butter or avocado. They’re also brilliant chilled from the fridge – my fave way to have muffins.

Savoury (but slightly sweet) Pumpkin Muffins

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  • 2 cups raw cashews (preferably soaked)
  • 3/4 cup melted butter, ghee, macadamia oil or melted coconut oil
  • 3 large eggs
  • 1 1/2 cups chopped and peeled butternut pumpkin

Method

Preheat the oven to 160 degrees celcius. Place all ingredients into a high speed blender or a sturdy food processor and blend until you have a thick, smooth and creamy batter. Spoon batter into muffin trays or you could make a loaf of bread in a loaf tin. Bake muffins for 30 minutes or loaf for 45 minutes. Enjoy warm or cold.

Non- high powered blender version

  • Cook pumpkin until tender and mash with a fork until smooth. In a separate bowl beat eggs until thick and creamy like custard
  • Pour in oil and beat again until a thick creamy state is restored
  • Replace cashews with ground nut meal of choice
  • Increase oil to 1 cup
  • Fold pumpkin and nut meal into egg mixture
  • Continue as per original recipe

Variations…

  • Use any nut or seed in place of cashews
  • Omit pumpkin and use extra fat or some homemade sour cream, coconut cream or homemade yoghurt for a more neutral muffin or ‘bread’
  • Swap pumpkin for banana for banana bread or grated carrot (plus chopped walnuts and dates) for a carrot cake style muffin