Paleo Cashew Pumpkin Muffins

This is pure indulgence. It’s not entirely budget-friendly though it could be worse; and with a couple of tablespoons of almond flour, well, it’s not flour free. However, it’s one of those days and I’m just going to roll with it! 

Cashew pumpkin muffins

I had an insane craving for bread. I don’t know why, but it started really grating at me. I could’ve just used this microwave bread recipe but wasn’t feeling it. I looked in the fridge and had some prepped (chopped) pumpkin, so decided to give that a try for a sweet breakfast/brunch treat. 

Whilst mixing the batter, the smell is enough to make you want to just lick the bowl and spoons clean, there and then. The cinnamon and spices mingle with your senses and entice you into an exotic slumber… Did I just say that!? Ok, back to these nifty little buggers then! 

*Notes: watch them closely when in the oven as they should not overcook! They should not be a very dark brown colour after baking, but rather a caramel colour instead. 

Also, they need to cool completely before frosting/ eating. They taste AMAZING the day after baking!! As long as they weren’t overcooked, they will be soft, fluffy, and moist. 

You can keep these in the fridge for 3-4 days, or freeze them for up to 3 months.

Bear in mind, this is gluten free baking, and as such, you won’t get the exact taste/texture of a sugar-laden, gluten-heavy cake!! Have to say though – I much prefer this! 

Texture of the muffins

 
What you need

1 cup pumpkin, mashed

1/2 cup cashew butter

2 tbspns almond flour

1/2 teaspoon ground cinnamon

1/2 tspn ground nutmeg

1/2 tspn ground cloves (optional)

1 tspn bicarbonate of soda 

Few drops vanilla extract

2 x-large eggs, whisked

Pinch of salt

What you need to do

1. Preheat the oven to 180°C.  Mash the pumpkin. 

 
2. Add all ingredients, except the eggs.

  
3. Mix well until you have a smooth, creamy batter.

  
4. Whisk the eggs in a separate bowl.

  
5. Incorporate the eggs into the batter, mixing thoroughly. 

  
6. Scoop into lined muffin tray. Bake for 10-15 minutes, or until cooked. 

 

7. Remove from oven. Allow to cool. Serve on their own or with a topping of your choice. 

  

I used some coconut cream and a strawberry, with some flaked almonds, on mine. Oh so yum!! 

  
Enjoy! 

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