What We’re Eating: Pumpkin Muffins!

I LOVE pumpkin anything, so I’m thrilled to see the pie pumpkins in grocery stores.

On the Specific Carbohydrate Diet, we can’t eat canned pumpkin, so I have had to learn how to use fresh pumpkins.

I wish I had seen this Website before I got started with fresh pumpkins. They list a few different options for removing the skin, and I hadn’t thought about using an ice cream scoop to remove the seeds. But since I didn’t see the PickYourOwn.org site initially, this is how I have been removing the skin:

1. Cut off the top of the pumpkins
2. Cut the pumpkin in half
3. Scoop out the seeds with a spoon or my hands
4. Put the pumpkin halves in a microwave-safe bowl
5. Add about a half inch of water to the bowl
6. Microwave for 10 minutes on high, check the pumpkin halves and microwave for an additional 10-20 minutes if needed.

I found the skin on the organic pie pumpkins I bought at Central Market came right off within ten minutes of microwaving the pumpkin halves. The conventional pie pumpkins from Kroger took nearly 30 minutes each and I still had difficulty getting the skins off some. Perhaps it had something to do with how ripe they were.

Once I have gotten the skins off the pumpkins, I cook the pumpkin for another 15 minutes to make sure it is soft. Once cooked, I put it in the food processor and puree it. I store the pumpkin puree in glass canning jars until I need to use it in recipes.

Pumpkin Muffin Recipe

Please keep in mind that these muffins are made to be “legal” for Specific Carbohydrate Diet followers to eat. They are nut-free, gluten-free, and free of refined sugars.


– 4 eggs (I use medium, cage-free)
– 1/2 cup pumpkin puree
– 1/3 to 1/2 cup honey (I use 1/2 cup because I thought the 1/3 cup was not sweet enough)
– 4 tbsp melted butter
– 1 tsp vanilla
– 3/4 tsp baking soda
– 1/2 tsp salt
– 1 1/2 tsp cinnamon
– 1/2 tsp nutmeg (or less)
– 1/4 tsp ground cloves (or less)
– 1/4 tsp ground ginger
– 1/4 cup coconut flour
– 1/4-1/2 cup of homemade applesauce OR 1 banana

1. Preheat the oven to 325 degrees
2. Mix all items (except the coconut flour) with an electric mixer until combined.
3. Add coconut flour and continue mixing
4. Fill muffin cups half-way
5. Bake for 25 minutes, until golden brown

Makes approximately 12 muffins. I have been doubling the recipe because 12 muffins are gone in two days in my house.

I adapted my recipe from Amy McKenna’s recipe posted at SCDRecipe.com since my daughter is allergic to nuts.

I have been struggling with how to use coconut flour so that my baked items do not taste like bricks. I finally found some information online that suggested using four eggs for every 1/4 cup of coconut flour. This has worked for me!

The initial batch of muffins I made weren’t too sweet though (I like sweet), so I increased the honey to 1/2 cup and added a little homemade applesauce in one batch and a ripe banana for another. Both varieties came out very moist and they held together unlike the coconut banana muffins I had been making.

I found I could really taste the nutmeg, cloves and ginger, so I used a bit less than what was recommended in Amy’s recipe. If you like to taste a kick of nutmeg, ginger or cloves, keep the amounts listed above. If you want to taste them, but not be overpowered, try using a little less than what is recommended.

Try these combos:

– Homemade applesauce (I put the muffin in a bowl of applesauce and ate it with a fork). I have also tried it with pear sauce.

– Warm pumpkin butter (I drizzled warm pumpkin butter on top of my pumpkin muffin and the taste reminded of brownie sundaes – which probably won’t be the case for everyone, but since following the SCD, I have found my taste buds have changed).

2 Responses to “What We’re Eating: Pumpkin Muffins!”

  1. October 16th, 2010 at 7:19 am

    Carmen says:

    Those muffins looks great!

    Following you back from BMBF!


    # 1
  2. October 18th, 2010 at 10:10 am

    Stephanie C says:

    Thanks for checking me out and being a new follower. Your blog is really nice!!
    I am your newest follower!! Happy Monday!!

    # 2

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