Cavegirl Kitchen

Halloween is upon us, so here at WWWUK HQ I have been whipping up some delicious treats using the holiday favourite, the pumpkin.

Yesterday I baked some amazing pumpkin paleo muffins using the homemade pumpkin puree i made. They are delicious, especially served with some almond or hazelnut butter. Don’t be put off by having to make the pumpkin puree, its so easy and worth doing over buying the canned versions any day!!


Pumpkin puree –


1 sugar pumpkin (the orange ones that everyone carves)


Slice the “lid” off the pumpkin and remove all the seeds and fleshy bits. Chop the entire squash into chunks, some larger ones and some smaller ones. Place the smaller chunks (should be around half of the pumpkin) into a pan and boil until soft. Place the larger pieces in a roasting tin with some coconut oil and some Himalayan salt and roast for a tasty alternative to sweet potato later.

Once the boiled pumpkin is soft remove the skin and place in a blender, blend until totally smooth and pureed.

Pumpkin muffins –


3 cups ground almonds
3/4 cup pumpkin puree
3 large eggs
1 tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon
1½ tsp pumpkin pie spice – if you don’t have this I used ginger, nutmeg and allspice
1/8 tsp sea salt
1/4 cup raw honey (optional but recommended)
2 tsp almond butter

Combine all the ingredients together and spoon into muffin tins. Cook on 185 degrees for round 30 mins or until golden brown and cooked through.

Enjoy with the accompaniments of your choice – we liked nut butter but I’m sure mascarpone, full fat greek yoghurt, dark chocolate or some cream cheese would all work pretty well too!





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