K4 Ginger and Pumpkin Muffins

A stack of golden K4 Cultured Ginger and Pumpkin muffins adorn a speckled white platter, and are drizzled with melted dark chocolate.

This is one of the K4 Team's favourite ginger recipes. Fresh out of the oven these baked bites from heaven don’t stick around for long - we gobble them up! Combine smashed pumpkin with the peppy benefits of ginger, add the warm spice of cinnamon and the richness of smooth dark chocolate. Slice in half, daub with butter (if you’re into dairy) and enjoy!

K4 Ginger and Pumpkin Muffins


Makes 12

  • ½ cup Cassava flour (not Tapioca flour – they ain’t the same!) 
  • 1/3 cup coconut flour
  • ¼ cup Tapioca flour
  • 1/3 cup tigernut flour
  • 1/3 cup melted coconut oil or lard
  • ¼ cup Manuka honey
  • ¾ cup smashed pumpkin
  • 2 tsp cinnamon
  • 1 tbsp finely chopped K4 Cultured Just Ginger
  • ½ tsp sea salt
  • ¼ tsp baking soda
  • 3 tbsp crushed dark chocolate OR carob chips for AIP
  • ½ cup coconut milk
  • 3 free range eggs OR gelatine eggs for AIP


  1. Preheat the oven to 180°C and generously grease a medium-sized muffin tray.
  2. Sift the flours, baking soda, salt and cinnamon in a large mixing bowl. Make a well in the centre, and add the K4 Cultured Just Ginger, pumpkin, oil or lard, honey, eggs and coconut milk.
  3. Fold ingredients initially, then mix well to combine thoroughly.
  4. Spoon into the muffin tray, sprinkling the top with chocolate or carob chips.
  5. Bake for 30 minutes, or until firm and a skewer comes out clean.
  6. Do your absolute best to leave the lovely little muffins to cool in the tray before trying to lift them out (especially if you’ve used gelatine eggs or they’ll not make it in one lovely little muffin).
  7. Once cool, use an icing spatula to lift the muffin away from the edges before prising them gently out of the tray.
  8. Brew a steaming pot of tea (or a mug of Cultured Golden Milk), then call your tribe to chillax with you and while tucking into the wonderful ginger muffins you’ve made.


Ginger and pumpkin are one of the best combos around. The light, earthy nuttiness of the pumpkin is lifted by the warmth of the ginger. What’s even better - you get all the benefits of fresh ginger root and probiotics … in a muffin!

Vital minerals and vitamins are to be found in pumpkin - a great source of potassium (which is important for heart rate regulation and building new muscle) and beta-carotene; a carotenoid that the body turns in to Vitamins A. It also include the minerals calcium and magnesium and vitamins C and E, which play a role in keeping your skin healthy.

Before smashing your pumpkin, keep it in a cool, dark and dry place as hot and humid places will cause the flesh to spoil faster. Pro tip - store your pumpkin inside a cardboard box as this will keep moisture away from the pumpkin.

Everyone likes a treat, and they don’t come much better than something that’s good for you, baked in your own oven and tastes oh so delicious. Perfection.


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