I've just perfected this Pumpkin Spice Muffin recipe and am totally pleased with how it turned out. These are super yummy and would make awesome finger food for the upcoming Thanksgiving/Holidays. A special treat for all of you Pumpkin Pie lovers out there! They sure were a big hit at my and Fairygirl's potluck today.
The secret to the muffins' smooth texture is using butternut squash pulp.
Pumpkin Spice Muffins
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: This would also be delicious non-dehydrated, as a pudding or filling for a pie.
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