This was the second recipe in my quest for fantastic raw butternut squash recipes, and I decided to try the Pumpkin Spice Muffins from The Sunny Raw Kitchen. I liked them ok but I don’t think I’d make them again. I call them cookies instead of muffins because they were a little heavy and dense for my taste. On the positive side, they did keep really well as traveling snacks — their density meant that they were quite filling for a snack on the go. They are also very pretty which bumps them up to 3/5 happy monkeys.
– 2 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 from The Sunny Raw Kitchen: This would also be delicious non-dehydrated, as a pudding or filling for a pie.