The weather is cooling and the trees are changing colour lately. It’s that time of year when you think it’s okay to have the oven going again, after the summer heat has gone.

The pumpkins in our garden are finally ready and are plentiful everywhere right now. Some favorites are the Buttercup and Kabocha for flavor, sweetness and colour. Officially squash … but with pumpkin colour.

This is a dense and filling muffin, not light and fluffy. But a great snack or an on the go breakfast.

Ingrediants:

• 3 eggs

• 1 C steamed buttercup, or canned pumpkin puree

• 1/3 C honey

• 1 Tbspn chia seeds in 3 Tbspns water

• 1/3 C stewed apple
• 1tsp whole cardamom seeds

• 1 Tbspn brown sugar

• 1 Tbspn melted coconut oil

• 1 C Cloud 9 gluten free flour (or any 1:1 gf flour)

• 2 tsps Epicure pumpkin pie spice (or 1 tsp cinnamon, 1/2 t. ginger and 1/4 tsp cloves)

• 1 tsp baking powder

• Pinch of salt

Method:

Cut up buttercup and remove seeds. Put into Instantpot and steam for 4 mins and let it depressurize naturally. About 10 mins. Otherwise steam on stove top.

Peel and slice 1 small apple and cook in 1/3 Cup if water with the cardamom seeds. Drain any remaining water.

Preheat the oven to 350F and line 12 muffin cups with paper liners or use a silicone muffin tray.

In blender – puree pumpkin and apple, add honey, brown sugar and coconut oil.

Pour blender mix into a bowl and stir in the chia seed gel.

Fold in flour, baking powder, salt and spices until well combined.

Spoon batter into muffin pan and bake for about 30 minutes.