Spiced Maple Butternut Squash Muffins

Spiced Maple Butternut Squash Muffins | Making Thyme for Health

If I had to choose one squash it would definitely be the butternut.

There is something about the bright orange color that makes me giddy for all things fall.

And the name can be easily substituted for words of endearment such as, “Can you please pass me the milk, my scrumptious little butternut?”

Then when it’s cooked it becomes rich and creamy with a slightly nutty flavor that can take a savory meal from good to soul soothing. Or even better, a decadent spiced treat from tasty to irresistible.

Spiced Maple Butternut Squash Muffins | Making Thyme for Health

The crazy thing is, adding squash to baked goods never even crossed my mind until last week. As I sat on the first of two 7+ hour long flights home, I tried to distract myself by paging through the latest issue Vegetarian Times and I came across a recipe for a maple-spice spaghetti squash cake.

Say whaa?

Intriguing, yes, but I wasn’t quite sure if I would appreciate the texture of a cake that has strands of spaghetti squash in it.

Don’t get me wrong, if someone handed me a piece then I would be more than willing to shove a bite into the old taste-tester, but it’s just not the kind of thing I would make on my own. That recipe got me thinking though. Specifically that what I would really appreciate is the texture and flavor of my squash bestie {the butternut} in a spiced cake naturally sweetened with pure maple syrup. Spiced Maple Butternut Squash Muffins | Making Thyme for Health

Obviously this is not cake. But muffins are basically just cupcakes without icing that are socially acceptable to eat for breakfast, right? Same thing!

Plus I have the perfect go-to muffin recipe that can be adapted into pretty much anything my heart desires. That always helps when you’re walking around like a zombie as your body attempts to adjust to the nine hour time difference. Minimal thinking, maximal eating; please and thank you.

About the ingredients for my go-to recipe; I know some of you don’t follow a gluten-free diet so you might be deterred by uncommon flours like brown rice and almond meal. All I can say is, please don’t be! They are both packed with fiber, protein, vitamins and minerals, and they are a great way to mix-up your diet from regular wheat. Not that whole-wheat is bad for you but, nutrition-wise, variety is always a good thing for the body.

Spiced Maple Butternut Squash Muffins | Making Thyme for Health

You can make almond meal yourself by grinding whole almonds to a flour with a food processor and you can find brown rice flour in the baking aisle at most major grocery stores or health food stores. I really like Bob’s Red Mill brand. <truth- I was not paid to say that.

And one last thing; if you’re vegan or have egg allergies, you can substitute the egg with a flax egg but add 1/2 tablespoon more coconut oil for moisture.

Okay, that’s all. Have a great weekend my little butternuts!

Spiced Maple Butternut Squash Muffins | Making Thyme for Health


Maple Butternut Squash Muffins

Cook Time: 25 minutes

Yield: 6

Maple Butternut Squash Muffins


1 cup brown rice flour

1/4 cup almond meal

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon ground ginger

1/2 cup mashed roasted butternut squash*

1 whole egg**

1/3 cup maple syrup

1/3 cup unsweetened vanilla almond milk

1 teaspoon vanilla extract

1 tablespoon coconut oil

1/2 cup chopped pecans


  1. Preheat the oven to 350°F and then grease or line a muffin pan for six muffins.
  2. Combine the dry ingredients in a medium to large bowl (brown rice flour to ground ginger) and sift together.
  3. In a separate medium to large bowl, combine the wet ingredients (mashed butternut squash to coconut oil + brown sugar if using) and stir until mixed-well. If the squash doesn’t mix well by hand, place the wet ingredients in a blender or use a hand mixer to achieve a smoother texture.
  4. Add the dry ingredients to the wet along with the chopped pecans. Gently stir until combined, being careful not to over-mix.
  5. Spoon the mixture into the prepared pan for six muffins and then bake for 25 minutes. Allow to cool for ten to fifteen minutes and enjoy!
  6. Store in an airtight container in the refrigerator for up to 3 days.


*One medium-size squash yield approximately 1 cup mashed butternut squash.

To roast it, start by slicing it in half and then scoop out any seeds or loose flesh. Rub the inside with a high-heat oil and then place each one flesh side up on a baking sheet lined with foil. Cook it in the preheated oven (400°F) for 45-60 minutes. When it’s done the flesh should be soft enough to scoop out with a fork. From here you can mash it in a bowl and then measure out 1/2 cup for the muffins. If you want to use all of it, you can double the recipe.

Alternatively, you can use canned butternut squash puree.

**If necessary or preferred you can replace the chicken egg with a flax egg (one tablespoon flax + 4 tablespoons water, allow to thicken for 2 minutes). Add 1/2 tablespoon coconut oil if using a flax egg.


Spiced Maple Butternut Squash Muffins Nutrition Facts