No pumpkin? Try this recipe with sweet potatoes, butternut or acorn squash, mushrooms! Kale & Collards puree! ANY blended, hearty veggies will do!!!!!

3 cups pumpkin purée or sub one cup of the pumpkin/tater/squash/carrots/kale (use the stems!!) 
1/2 teaspoon of REAL SALT
1 TBLSP RAW honey 
1 teaspoon baking soda
¼ cup ghee or melted butter
3 eggs, beaten
½  teaspoon nutmeg *optional-I generally don’t have this in my kitchen and they come out delicious anyway.
½  teaspoon cinnamon
½  teaspoon allspice
½  cup chopped walnuts or pecans **nuts optional

Skip the Canned Pumpkin, YUK! Cook Your Own out of your produce box!! * To make pumpkin/squash purée, cut a pumpkin in half, scoop out the seeds and stringy stuff, lie face down on parchment paper to avoid sticking. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh and fill mason jars to keep extras in the fridge to use ANYTIME for this recipe or in lieu of tomato paste in other recipes. Or, if you are working with pumpkin pieces, roast or boil them until tender, then remove and discard the skin. **KEEP THE SEEDS for a snack if meat is scarce. 

This is a great way to ensure the family gets plenty of veggies and use up your produce box. You do not need grains for literally anything- or any plants for that matter. Pasture based regeneratively raised meats have everything you need. However if you are short on meat due to availability or cost, veggies can help satiate you. Fruits should be saved for special occasions or skipped altogether to enjoy the greatest benefit from these muffins. The Standard American Diet or SAD DIET has everyone consuming PROCESSED FOOD-LIKE SUBSTANCES, SUGAR and GRAINS when all anyone actually needs to eat is MEAT and maybe veggies as a backup fuel when there is a shortage of meat.  

Method **I prefer the mini muffins over a larger loaf**

1 Preheat oven to 350°F (180°C). Combine the DRY INGREDIENTS- spices, salt and baking soda.

2 Mix the WET INGREDIENTS pumpkin (or whatever veggie puree you have on hand), ghee, honey & eggs  then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.

3 Pour into a well-buttered (only butter the BOTTOM so the bread grows up the sides properly) 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Shake the pan when you pull it out of the oven to loosen from the walls of the pan and let cool.  This is VERY moist bread so let it cool in the pan properly before turning out of the pan to slice.  After the pan totally cools, turn out and let it cool a little more. Makes one loaf. Can easily double the recipe.

** You could add a handful or two of the washed and simmered pumpkin or squash seeds to the bottom of the bread pan for a nice topping on your loaf!  Mmmmm, nothing like pumpkin/squash/sweet potato bread for breakfast when meat or eggs are unavailable!**

For muffins: (yields 12 regular or 24 mini muffins)

Preheat oven at 450 degrees

Grease bottom of muffin bowls with ghee or line with oven safe paper

Mix dry ingredients with fruit/nuts in a big bowl

Add wet ingredients and mix until even

Fill muffin bowls ¾ deep

Bake for 13-15 minutes or until golden