Two versions of this Fall treat-

1. Our classic recipe (dairy-free) with olive oil

2. Our grain-free, Paleo-friendly recipe with coconut flour and coconut milk and dates as sweetener.

Both are moist, warming, and highlight butternut squash as a tastier pumpkin substitute.  Perfect for this time of year. Enjoy!

Pumpkin Spice Cake with Olive Oil

1 lb butternut squash (about half a small squash, eat the rest for dinner!)
2 cups unbleached all purpose and/or  whole wheat pastry flour
2 tsp baking powder
1/4 tsp sea salt (we use Real Salt)
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground allspice
3 large organic eggs
1 1/3 cup unrefined cane sugar (Sucanat or Rapadura)
3/4 cup extra virgin olive oil (we like Napa Valley Naturals)
zest of one orange, optional

Prepare the squash:
Pierce the butternut thoroughly with a fork. Place on a cookie sheet in a 400˚ oven.  Roast until squash is tender, about 45 minutes.  Let cool. Scoop the flesh from the skin.  For a smoother, you can puree this in the food processor. This can be done 2 days (or more if frozen) ahead.

Make the batter:
Oil a muffin tin and  preheat the oven to 350˚. Combine the flour, baking powder, salt, and spices into a medium bowl and set aside.  In an electric mixer on medium speed, food processor, or with a wooden spoon, beat the eggs, sugar, and olive oil together.  Stir in the dry ingredients.  Scrape the sides of the bowl and mix on low speed until just incorporated.  Stir in the pumpkin until it is evenly distributed.

Pour into the prepared pan and bake for about 15 minutes for cupcakes or 30 minutes or so for cake,  until the cake springs back to the touch   Let cool a few minutes and remove to a cooling rack. Dust with sugar and top with orange zest to serve if you like, and enjoy!

Coconut Flour Pumpkin Spice Cupcakes

1 lb butternut squash (about half a small squash, eat the rest for dinner!)
4 large organic eggs, separated*
1/2 cup plus 2 tbs coconut milk
10 mejool dates or 4 oz (1/4 lb) of another variety
1/4 tsp sea salt
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/2 tsp vanilla- optional
1/3 cup coconut flour (Vitamin Cottage has this in the refridgerator)

*If you’re not feeling the beating the egg whites separately step, you can skip it and just process the whole eggs together as below. Your cupcakes will be denser but still tasty.

Prepare the squash:
Pierce the butternut thoroughly with a fork. Place on a cookie sheet in a 400˚ oven.  Roast until squash is tender, about 45 minutes.  Let cool. Scoop the flesh from the skin.  This can be done 2 days (or more if frozen) ahead.

Prepare the batter:
Preheat oven to 400˚. Pit your dates. Blend together the egg yolks, coconut milk and dates in the food processor until the dates are chopped finely. Add in the salt, spices, optional vanilla, and coconut flour and process until smooth.  Add the squash and process until smooth. Pour into a bowl. Beat the egg whites until stiff peaks form and fold these into the batter.   Silicon muffin pans work best for these muffins, otherwise grease your muffin pan very well with more butter or use paper cups. Scoop the batter into cups and bake for about 15 minutes or until slightly browned and springy to the touch. Cool in the muffin pan then remove. Best within two days or freeze. Nice when warmed again.

Makes 8-10 muffins depending on your pan size.