These muffins are screaming fall. Butternut squash and pumpkin seeds? Come on! I didn’t actually make this recipe myself. I was lucky enough to come home to an apt. smelling of delicious muffins made by girlfriend. I had been wanting to make butternut squash muffins, ever since we bought a bushel at the market a couple weeks ago. 8$ for a bushel of butternut squash! Can you believe it?
She beat me to it! That’s okay. As someone who is constantly cooking, it is really nice when someone else makes something delicious. She found the recipe for these delicious butternut squash muffins on a blog called Kirsten’s Kitchen. Kirsten as it turns out, runs a food and juice bar in Halifax called Wild Leek. If ever I am in the Halifax, I will be sure to check it out.
A couple changes were made to the recipe. A gluten-free flour mix was used instead of regular flour, and coconut oil was substituted for the canola oil. The choice is yours. Depends on what you have on hand.
As much as I love a bowl of hot cereal for breakfast, like the cornmeal porridge I posted last week, I don’t always have time to make it or simply just don’t get around to it. On mornings like this, I love having some delicious homemade muffins in the kitchen ready to sink my teeth into. They are great to grab and go, and make a great daytime snack.
What is your favourite type of muffin to make in during the colder months of the year?
- 2½ cups gluten free flour mix
- 1¼ teaspoon baking soda
- ¾ cup coconut sugar
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ½ cup coconut oil
- 2 cups butternut squash puree
- 2 tablespoons blackstrap molasses
- 2 tablespoons maple syrup
- ¼ water
- pumpkin seeds for garnish
- Preheat oven to 350F
- Prepare butternut squash puree by boiling 2 cups of peeled and cubed butternut squash for 10 mins. Drain and mash.
- Mix the dry ingredients together in a bowl. (Flour, baking soda, coconut sugar, salt, cinnamon, and nutmeg)
- Combine all the wet ingredients together in a bowl and mix well. (Squash puree, coconut oil. molasses, maple syrup, water)
- Pour the wet ingredients into the dry ones and mix well.
- Line a muffin tin with muffin cups or grease with coconut oil. Fill with muffin mixture. Top each muffin with a few pumpkin seeds.
- Bake for 30 minutes or until cooked.
- Makes 12 large muffins or 16 medium ones.
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