Pie isn’t the only thing you can do with pumpkin – in fact, I like pumpkin bread and pumpkin muffins much better. If you do too, here’s a great recipe – it can be bread or muffins depending on which baking implement you use!
Start with a real, honest-to-goodness pumpkin. You could adjust this recipe to use canned pumpkin pie filling, but truly, starting with a pumpkin isn’t as hard as you fear, in fact, it’s actually super simple! And by using real pumpkin, you’re getting, you know, REAL PUMPKIN in your muffins. No can, no processing, no BPA, just pumpkin. Better yet, get your real pumpkin from a real farmer!
(If you’re really in a hurry, try Farmer’s Market brand organic pumpkin puree, or another similar product. One 16 ounce tetra pak will do!)
If you start with a real pumpkin, all you have to do is pull off the stem, chop it in half (you can pretend you’re a Samurai if you like!), scoop out the seeds (roast if you’re into that), and place the pumpkin halves into a baking dish humpy-side up, so they look like turtles. I usually smear a bit of oil on the part of the pumpkin that will be touching the dish, just so it doesn’t stick, but that’s optional. Put it in the oven at 350 and just leave it there for an hour while you go do something fun. When you come back, the pumpkin will be easy to scoop out with a spoon and mash with a fork. Make sure you get your work-out when you chop the pumpkin in half, cause the pumpkin will practically mash itself, and you’re on to the rest of the recipe!
2 cups mashed pumpkin
1 3/4 cup almond meal
1/4 cup ghee or coconut oil
1/4 cup honey
pumpkin pie spice to taste (start with a teaspoon or two, but i like a LOT)
raisins, walnuts, chocolate chips, etc as desired
Mix everything together and pour the mix into a greased baking dish or muffin tin. Pop it in the oven at 350 for 18-20 minutes, and you’re done!
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