Have you seen the “exposés” about canned pumpkin not actually being pumpkin (like this one on the kitchn)? Even as a #snacksnark who can’t resist a good food industry conspiracy, I know there’s a good reason for this, and it’s simple: butternut is better. The color is brighter, the flavor sweeter, and the plants are very productive, something I appreciate as a gardener. No matter what else I’ve f*$#ed up in the weeding, watering, and composting department, the butternut is forgiving, sprawling across the lawn and giving birth to, in a better year, dozens of large, delicious lunkers I can stow away in the basement for a hungry day. Pumpkins and what we know as winter squash come from the same genus, and have very similar nutritional contents (lots of vitamin A & potassium). So I will unabashedly tell you that these pumpkin muffins are made with homegrown butternut, though certainly I will also use kabocha squash or seminole pumpkin later in the fall and winter. If you want to geek out a little on pumpkins and winter squash, here’s a nice little piece on a blog called Botanist in the Kitchen.
I’ve never been into pumpkin lattes, but I can understand their appeal– warm, rich, spicy, and entirely seasonal. These hit that same spot. Even the first test batch of these vegan and grain-free pumpkin muffins got high marks from my toddler taste-tester, who would devour three in a sitting before I could take a decent photo. The texture of these more resembles a traditional muffin (whoo-hoo!) than some of the other paleo muffins using grated veggies, which I attribute to the moist binding properties of the squash.
Ingredients: butternut squash, local pastured eggs (Modesto Farm), organic coconut flour, organic coconut oil, organic raisins, organic dates, filtered water, spices (I’ll tell you which ones if you ask nicely), baking soda, vanilla extract