These look like cookies, but have the texture of muffins. So since I didn’t know what else to call them, I’ll dub them “muffinettes.”
I was inspired to create this recipe when I saw one for a savory kabocha biscuit. I was intrigued…and I had just bought some kabocha at the farmer’s market that I needed to use. But I wasn’t sure I (or my kids) would like the recipe, and I didn’t have all the ingredients anyway. So I decided to create my own pumpkin pie version. They were a hit! A later evolution eliminated the sweetener entirely, which made them 21DSD-friendly and more nutrient-dense. My taste-testers couldn’t tell the difference!
For this recipe, I used kabocha, a starchy, fairly dry pumpkin that is available year-round, but you’ll probably see it most often in the late summer/fall. I have used it to make pumpkin curry, but never for baking. It works nicely because it adds flavor, texture, and nutrition (lots of carotenes and fiber as well as some iron, vitamin C and potassium) without a lot of liquid; most pumpkins and squashes need to be drained/sieved before using in baked goods so that the batter is thick enough to hold together well.
Before you can make the muffinettes, you’ll need to cook the kabocha until it is soft. The outer shell is very hard, so be careful if you decide to cut it into pieces before cooking. You can cook it whole in a 350F oven (pierce it a few times with a sharp knife to prevent it from exploding) for about an hour. You’ll know it is done when the outside yields to light pressure and/or you can pierce it easily with a knife. Let it cool and then scoop out the seeds and remove the peel. You can also cut it up, remove the seeds, and steam it or roast it–I check the doneness after 30 minutes and let it go until it can be pierced easily with a fork. Once it is soft, scoop out the orange flesh and discard the outer shell. Store in the fridge for several days or freeze for later use.
These pumpkin pie muffinettes are slightly sweet, and are great for breakfast or as an on-the-go snack. I hope you enjoy them!
Grain-free, Sweetener-free Pumpkin Pie Muffinettes (makes 10-12)
- 1 cup cooked kabocha
- 3 pastured chicken eggs (or 2 duck eggs)
- 1 whole banana (use a green-tipped banana if you are doing the 21-Day Sugar Detox)*
- 1 tsp. vanilla
- 2 Tbsp. unsalted butter or ghee, melted
- 1 tsp. baking soda
- 1/4 tsp. sea salt
- 2 tsp. pumpkin pie spice
- 2 level Tbsp. + 1 level tsp. coconut flour
*Note: If you are not doing the 21-Day Sugar Detox, you can substitute 1 Tbsp. of honey for the banana.
- Preheat the oven to 350F.
- In a food processor, combine the kabocha, eggs, banana, vanilla and melted butter/ghee.
- Add in the dry ingredients (baking soda, sea salt, pumpkin pie spice and coconut flour). Pulse to combine, scraping down the sides if needed. The batter will be thick, but soft.
- Use a medium cookie scoop or a tablespoon to drop even amounts of the batter onto a parchment-lined cookie sheet. Flatten each scoop slightly with the back of the spoon or your fingers.
- Bake at 350F for 23-25 minutes or until the muffinettes are set and slightly golden on top.
- Let them cool completely, then enjoy! They are especially good with a nice, thick pat of butter.