The secret to the muffins' smooth texture is using butternut squash pulp.
Pumpkin Spice Muffins2 cups of butternut squash pulp (left over from juicer)
1 1/3 cup walnuts
1/3 cup pecans
1⁄ 8 cup water
3 tbs honey or agave
1.5 teaspoon of cinnamon
1 1/4 teaspoon of ground ginger
1/2 tps allspice or ground cloves
1/2 tsp ground nutmeg
Blend all of the ingredients in a food processor. Form into mini-muffins using about 1 1/2 tsp of dough at a time. Top with a pecan and dehydrate for 15 hours at 110 degrees.
Variation: This would also be delicious non-dehydrated, as a pudding or filling for a pie.
Do you think this would work with pumpkin itself?
ReplyDeleteSue
this sounds like something i need to bring to Thanksgiving dinner we are going to.
ReplyDeleteafter juicing the butternut squash do you put the juice back with it or just use the pulp?
please email me the answer, thanks,
jessica
jtanyu@aol.com
Astrotrue,
ReplyDeleteI have never tried pumpkin raw but I would think it should work.
Jessica,
ReplyDeleteYou use the dry pulp only for the muffins. I've been throwing the juice into soups.
Your question has made me wonder, though, whether you could replace the water called for in the recipe with the juice instead. However, I've noticed that,as you let the juice sit, the starch accumulate at the bottom. So if you wanted to use the juice, I'd definitely wait a little and scoop up the good stuff.
What about using the whole squash ground up in the F Processor or blender? Seems like it would be a deeper flavor. Or putting through the juicer with a blank.
ReplyDeleteOK thanks for the idea, might do it for my very unraw Family Tgiving gathering.
cheers,
Charles
Yum, I can practically taste the holiday flavors. These looks scrumptous! I'm definetely one of those pumpkin lovers. Thanks for sharing this recipe.
ReplyDeleteYummmmers!!!!
ReplyDeleteI can say these muffins ARE indeed as delicious as the photo :)
thanks for making these carmi!
do you think the honey/agave is necessary for consistency? i am diabetic and i'm trying to stay away from all sugar.
ReplyDeleteHum, not sure how it will affect the flavor, but you could give it a try. As for consistency, I'd go by feel. If it seems a bit dry, add water so that the batter is workable.
ReplyDeleteHope it works for you!
Hi Carmella :)
ReplyDeleteWhen you say "2 cups of butternut sqaush, left over from juicer" do you mean you took a raw butternut, chopped it up, put it through your juicer and then used the pulp?
Thanks!
Mandee,
ReplyDeleteYep, that's what I mean.
Enjoy!
Hi,
ReplyDeleteIs there a way to make this without a juicer? I just bought a little pie pumpkin, thoughts on how it would turn out if I just grated that instead?
Thanks!
Sorry about the late replied but somehow Blogger had failed to notify me when you posted your comment. Not cool! Anyhoo...
DeleteYou could try running the squash in your food processor and then squeeze out the excess liquid through a nut milk bag.