Pre heat the oven to 180C
Cut the pumpkin into small pieces and steam for 15 minutes until cooked through.
In a food processor blend the pumpkin, grapeseed oil, cashew butter and maple syrup until smooth. Combine the salt, baking powder, spices and flour together in a bowl. Fold in the wet ingredients until just combined. Transfer into well greased muffin tins and cook for 20 - 25 minutes.
Note : Cashew butter is available from health food stores and supermarkets. Once opened it should be stored in the refrigerator.