Fall is in full swing where I live. My area is well known for spectacular displays of foliage and the trees are definitely not disappointing right now. This recipe, adapted from a similar one created by George Bryant of Civilized Caveman Cooking, is just perfect for this time of year.

Spiced Squash Muffins | Healthy Green Kitchen

George is the author of a sweet little ebook called A Paleo Pumpkin Thanksgiving and has a recipe for Pumpkin Pie Muffins in the book: I used his muffins as the inspiration for mine. You can get A Paleo Pumpkin Thanksgiving as part of the Harvest Your Health ebook bundle sale that’s going on right now. George’s is one of over 70 ebooks (many of which are cookbooks) in the sale (there are also magazine subscriptions and meal plans)…it’s a ridiculously good deal and you can check it out here.

These muffins may be made with any type of squash purée (or you may use pumpkin–fresh or canned–as called for in the original recipe). I used delicata squash because that’s what I had on hand. I trimmed off the ends, and then sliced my delicata squash in half, removed the seeds, and placed in on a cookie sheet. I drizzled the pieces with a little olive oil, then baked them at 400 degrees F. for about 50 minutes, until they were tender. When they were cooled. I scooped out the flesh and mashed enough squash to make 3/4 cup.

delicata squash puree

These spiced squash muffins are made with coconut flour and the recipe is appropriate for anyone who eats gluten-free, grain-free, or Paleo. This recipe is also for anyone like me whose diet doesn’t necessarily fit any of these classifications…we just like our recipes to be nutrient-dense. These muffins contain quite a few eggs, which I really appreciated because my chickens have been such fantastic layers lately. It’s late in the growing season so I’ve been letting them forage in my garden during the day; their yolks have been super yellow as a result!

eggs

I own this beautiful muffin pan that I received at a blogging event a few years ago. I always use it for recipes like this, but of course a standard muffin pan will work just fine. You will get 10-12 muffins out of this recipe.

Spiced Squash Muffins | Healthy Green Kitchen


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Spiced Squash Muffins | Healthy Green Kitchen

Don’t forget to check out the Harvest Your Health ebook bundle sale before it’s over tomorrow night (October 14, 2013)! It’s a wonderful deal: more than $1000 worth of ebooks and other great stuff, all for only $37, and all available for immediate download to your computer as soon as you purchase the bundle. You can see what’s offered and buy the bundle here.

 

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7 Comments

  1. 1

    Kulsum — October 13, 2013 @ 10:46 pm

    I have been making a lot of fresh pumpkin puree lately and this looks like a recipe to try!

  2. 2

    Gail {A Stack of Dishes} — October 14, 2013 @ 7:09 am

    These look fabulous Winnie! I have some coconut flour in the cupboard and a hubbard squash in the fridge. Thanks!

  3. 3

    Krissy @ Make it Naked — October 14, 2013 @ 4:13 pm

    These look fantastic. Will be trying soon!

  4. 4

    Phoebe Lapine — October 16, 2013 @ 3:29 pm

    These muffins look delicious! I will have to try them soon!

  5. 5

    adele — November 6, 2013 @ 6:58 am

    do you think an equal amount of banana could be substituted for pumpkin as they provide the same texture?

  6. 6

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