With aromatic spices that scream fall and the perfect marriage of ginger and butternut squash, there is everything to love about these muffins. Especially when your kitchen smells delightful while they bake.
By Rita Anastasiou
The weather is finally colder here in Las Vegas and is time to make some desserts with pumpkin and butternut squash which I love deeply! With all these aromatic spices that scream fall,and the perfect marriage with ginger,there is nothing to hate! And every time I bake with those flavors, the whole house is scented so beautifully. 
In Greece, we don’t use butternut squash as often as they do here, mostly in savory pitas with feta cheese, which is really delicious. The muffins were amazingly scrumptious and of course you can’t eat only one!
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Gluten Free Butternut Squash Muffins with Ginger, Almond and Orange
- Total Time: 50 mins
Description
With aromatic spices that scream fall, you can’t help but to love about these muffins. Especially when your kitchen smells delightful while they bake.
Ingredients
- 1 medium butternut squash (or 2 cups butternut squash purée)
- 1 cup/220 gram brown sugar
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/4 cup butter,melted + 2 tablespoons butter at room temperature
- 1/4 teaspoon nutmeg
- 1/2 cup/64 gram coconut flour
- 1 1/2 cup/ 194 gram almond flour
- 5 eggs
- 1 cup /340 gram applesauce
- 1 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon clove
- 1/2 teaspoon almond extract
- zest from an orange
- 1 teaspoon sea salt
Instructions
To make the butternut squash purée:
- Preheat the oven at 400 F/ 220 C. Cut the edges of the squash,cut it in half,remove the seeds.Line aluminum foil on a sheet pan. Place the squash,cut sides facing up,add the 2 tablespoons of butter,1/4 cup of the brown sugar and a little bit of cinnamon. Cover with foil and bake for hour to hour and a half. It all depends the size of the squash. When is done,remove it from the oven,melt it cool down and with a tablespoon scrape it and purée it in a food processor.
Muffins
- Preheat the oven at 350 F/180C.
- In a small bowl,put the dry ingredients,including the spices and orange zest.
- In another medium bowl,beat with a hand mixer the eggs,the applesauce,the melted butter,the vanilla and almond extract and the remaining brown sugar,at medium speed For two to three minutes.
- Add the dry ingredients to the egg mixture And beat till all the ingredients are well incorporated.
- Grease a muffin tin and pour the mixture. Fill 2/3 of the muffin tin.
- Bake for 18-25 minutes,until there are golden brown and when you sink a toothpick comes clean.
- Prep Time: 25 mins
- Cook Time: 25 mins
- Category: Baking
- Cuisine: Gluten Free
Of course you can substitute the squash with pumpkin! You execute the recipe as is.
It’s going to be delicious!
Can you make with pumpkin instead of squash using same portions