Spiced Maple Butternut Squash Muffins
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.
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.
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.
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!
Ingredients
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
Instructions
- Preheat the oven to 350°F and then grease or line a muffin pan for six muffins.
- Combine the dry ingredients in a medium to large bowl (brown rice flour to ground ginger) and sift together.
- 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.
- Add the dry ingredients to the wet along with the chopped pecans. Gently stir until combined, being careful not to over-mix.
- 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!
- Store in an airtight container in the refrigerator for up to 3 days.
Notes
*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.
Ha funny you said that… I’ve always thought muffins are like cupcakes with slightly less sugar and no icing. And now I want one. Have a great weekend butternut/cupcake/muffin!
Butternut squash and I are besties, too. I haven’t made one this season yet, but I will be next week! I usually start to overdose on it by the end of winter. These muffins look super delish.
I love how these look! I am going to start calling my boyfriend butternut if that’s cool haha. I know variety is the spice of life, so thanks for the push to try some brown rice flour – I’ll seek that one out!
Wow – these look fabulous – love the ginger and squash and pecans – deeelish!!! And love that they are gluten free!!
Butternut squash lovers unite! I love putting squarsh in my baked goods…spaghetti squash cake!? I MUST do this! These muffs look most excellent, my dear. So healthy and beautiful and flavorful. You have a wonderful weekend too, my little butternut!! xo
I just bought and ate my first butternut squash ever this week. So easy and so good! Yay for squash. I’d say spaghetti squash has my heart though.
haha I feel the exact same way about butternut squash – it’s the bestest! :)
And these muffins look sooooo good! Have a great weekend my little butternut! <— you totally cracked me up with that.
Omg Sarah these look incredible!! And I just lol’ed at my desk when I read “…if someone handed me a piece then I would be more than willing to shove a bite into the old taste-tester,..” hahaha exactly, that is my life :)
These look great! I can’t wait to try the recipe. Happy Friday!
How beautiful your squash muffins are! I love that you used maple syrup, it’s my favorite sweetener right now.
BRILLIANT!!! You know me and squash. These are straight adorable. :)
Muffins are the love of my LIFE. I used to be all about the cookies and cupcakes, but the older I get, the more start to appreciate the under appreciated muffin. And back in the day I didn’t even know squashes were for eating… never mind for putting in baked goods. But now? Give me ALL the kabocha!!
I just wanted to thank you so much for your gluten free recipes. I am GF (for digestive reasons) and I can’t tell you how awesome it is to find yummy, real food, GF recipes. Thank you!!! :-)
You always know how to make me smile, Melissa. Thank you!! :)
These are just gorgeous! Out of all of the squashes, butternut is my favourite as well. It’s so perfectly sweet and creamy. I adore the idea of putting it in a muffin for moisture and flavour. I’m imaging the aroma these give off when baking is heavenly. Yum!!! And, I love Vegetarian Times! Fantastic publication.
The smell was divine! Actually, it would make a really nice candle scent. ;)
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I actually grated squash into muffins this weekend — kind of like adding grated carrot, you lose all of the texture and just get the flavor. I have to imagine spaghetti squash would go the same way. These muffins sound so dreamy delicious! I definitely don’t eat enough butternut
That’s how the article explained it- just like carrots- but to me the strands of spaghetti squash seem longer and more stringy. I’m sure it’s all in my head though! :)
I made these this weekend and they were AMAZING. :)
I’m so happy you liked them, Katie!! Thank you for letting me know! :)
What’s not to love about combining butternut squash and maple syrup in a muffin? Sounds like the perfect fall breakfast. This recipe is going on my “must make NOW” list!
Thanks Amy! :)
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