Pumpkins are a squash-like fruit adored by many. If we played the word association game, I would venture to guess, most people would associate pumpkin with pie. However, there’s a whole host of other uses for this orange fleshed fruit. Some of my favorites include: Pumpkin Enchilada Soup, Pumpkin Protein Shake, Pumpkin Waffles, Pumpkin Porridge, Pumpkin Ice Cream and now this new creation, a healthy Pumpkin Muffin with Pumpkin Butter.
It was in the mid-70’s yesterday, which is unseasonably warm here in Minnesota. Even so, fall is definitely in the air. The leaves are changing, the days are getting shorter and the evening air smells of backyard bonfires. It seems only normal to turn to the foods of the season. Autumn harvest foods include: apples, beets, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, fennel, mushrooms, okra, onions, potatoes, raspberries, rutabaga, scallions, snap peas, sweet potatoes, turnips and PUMPKIN.
This healthy Pumpkin Muffin recipe is a variation of the One Minute Muffin, subbing coconut flour (not to be confused with the coconut pulp leftover from making coconut milk) for the almond flour and adding pumpkin for extra moisture. If you haven’t baked with coconut flour, it is very “thirsty”. You need to add enough liquid or the result is very dry. In my search for a pumpkin butter recipe, I did not find one that was real pumpkin mixed with real butter. So I created my own, tasting as I went. I did not want a frosting or a jelly, I wanted a spiced butter with just a hint of salt and sweet. Pumpkin butter is not only wonderful on the pumpkin muffin but is delicious on steamed veggies as well as spaghetti squash, sweet potato and even steak.
Pumpkin 2-Minute Muffin
Prep Time: 3 Minutes
Cook Time: 2 Minutes
- 2 Tbsp. Coconut Flour
- 2 Tbsp. Golden Flaxseed Meal
- Pinch Celtic Sea Salt
- 1/2 tsp. Cinnamon
- 1/2 tsp. Aluminum Free Baking Powder
- 1 Large Egg
- 1 tsp. Butter or Ghee
- 1 Tbsp. Water
- 1/4 c. Pumpkin Puree (Canned or Fresh)
- 21-28 Drops Liquid Stevia
1. Melt butter in a 4- inch ramekin.
2. Whisk egg with water, pumpkin, stevia and melted butter.
3. Add coconut flour, flaxseed meal, sea salt and cinnamon and mix well.
4. Sprinkle with baking powder and mix one more time.
5. Spoon into ramekin and microwave for 2 minutes.
6. Remove from microwave with dish towel and invert on cooling rack.
7. Top with pumpkin butter and enjoy!
Prep Time: 2 minutes
Serving Size: 2 Tbsp.
- 1 Stick Salted Butter (Room Temp)
- 1/2 c. Pumpkin Puree (Canned or Fresh)
- 21 Drops Liquid Stevia
- 1/2 tsp. Cinnamon
- 1/4 tsp. Ground Ginger
- 1/8 tsp. Ground Allspice
- 1/8 tsp. Nutmeg
1. With electric beaters on high whip butter with all ingredients for 2 minutes.
2. Store in covered container in fridge for up to 14 days.