Ingredients: pumpkin, eggs, pure maple syrup, almond flour, coconut flour, ginger, cinnamon, nutmeg, baking soda, salt, almond milk,
- Preheat the oven to 350°F.
- Combine 2 cups of almond flour, ½ cup of coconut flour, 2 teaspoons of ginger, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, 1 teaspoon baking soda, and a pinch of salt.
- In a separate bowl, combine ¾ cup pumpkin, 6 eggs, 3 tablespoons of pure maple syrup, and 1 tablespoon of almond milk.
- Mix the wet and dry ingredients together and place in a bread tin or divide evenly into 12 muffin cups.
- Chop or place 3 tablespoons of pumpkin seeds, 2 tablespoons of pecans, and 1 tablespoon of walnuts in a food processor until fine.
- Sprinkle the seeds on top of the mixture, pressing them lightly into place as you go.
- Sprinkle with additional cinnamon and sea salt to taste.
- Bake for about 20-25 minutes or until cooked all the way through.
Winter squashes, like pumpkins, as well as walnuts, have been suggested to help with blood sugar regulation in individuals with type II diabetes. The kabocha squash is a wonderful source of five different B-complex vitamins! The pecans and walnuts are both excellent sources of manganese, which aids in the metabolism of food, promotes normal functioning of the nervous system, and works as an antioxidant to help prevent cancer and heart disease. Also, the pumpkins seeds are very high in magnesium, a micronutrient that is typically very deficient in the typical Western diet and helps prevent high blood pressure.