Pumpkin Muffins with Cashew Butter

This recipe is for when you go to the shop, feel spontaneous and buy half a butternut pumpkin but don’t know what to do with it! Well I’m here to let you know, you make SixAteTea Pumpkin muffins and here is the recipe!


  • 1/2 butternut pumpkin
  • 1 cup coconut flour
  • 2 eggs
  • 1/2 cup coconut milk
  • 1 tablespoon cinnamon
  • 1 teaspoon of baking powder
  • 1 teaspoon of liquid stevia
  • 2 tablespoons of sunflower seeds



Steam the butternut pumpkin until it is really soft and mash it into a paste with a fork. In another bowl whisk eggs, milk, stevia, flour, cinnamon and baking powder powder into a batter. Add in the mashed pumpkin and sunflower seeds and stir through. Scoop into muffin tin and bake for approximately 15-20mins at 180 deg fan forced.

Cashew Butter

  • 1/2 cup cashew
  • 1 tablespoon of shredded coconut
  • 1 tablespoon of coconut water or more if the paste isn’t thick enough.
  • 1/4 of a lemon

Blend all ingredients in a blender until a creamy texture. Makes 6.


  One thought on “Pumpkin Muffins with Cashew Butter

  1. Sheree
    February 4, 2015 at 5:48 pm

    These sound delicious. Butternut squash are plentiful at the moment so I’m going to try this recipe.


    • February 8, 2015 at 3:59 pm

      thats awesome sheree get into it girl.


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The Furious Gazelle

Literary as hell.


An American in Quirky Johannesburg


TriTech for the Masses


Delicious plant-based, whole food recipes & my healthy living tips!

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