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Ingredients

  • 2 Large Eggs
  • 1 tsp. Vanilla Extract
  • 1/3 Cup Pumpkin, Sweet Potato or Butternut Squash Puree
  • 2 Tbsp. Grated Ginger
  • 2 Tbsp. Maple Syrup
  • 1/3 Cup Blackstrap Molasses
  • 3/4 Cup + 2 Tbsp. Cashew Butter (or other nut butter) at room temperature
  • 3/4 tsp. Baking Soda
  • 1/4 tsp. Sea Salt
  • 1 tsp. Ground Cinnamon
  • 1 tsp. Ground Ginger
  • 1/2 tsp. Ground Cloves
  • 1/4 tsp. Black Pepper
  • 1/2 Cup diced Candied Ginger

Directions

  1. Preheat the oven to 350F, and line a regular size muffin pan with paper liners.
  2. In a medium bowl, whisk the eggs well until uniform in color. In order of the ingredient list, add each one at a time, except the candied ginger, whisking well after each addition.
  3. Pour into prepared 8” x 8” pan.
  4. Bake for 22-24 minutes at 350F, or until set in the center. The baking time will vary as to the temperature of eggs and other ingredients.
  5. Allow cooling in the pan for 30 minutes.
  6. Store in the refrigerator for up to two weeks, or freeze for 6 months in a tightly sealed container.

Nutritional Facts

Calories
135 Cal
Fat
9.8g (1.1g Saturated Fat)
Carbohydrates
10.5g
Fiber
0.7g
Sugar
6.5g
Protein
3.1g
Download Recipe (PDF)