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.
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.
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!
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.
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.
Recipe for Spiced Squash Muffins (Gluten and Grain-Free)
- *3/4 cup cooked and mashed squash or pumpkin I used cooked and mashed delicata squash; you may use organic canned pumpkin or squash instead, if you prefer
- *6 eggs preferably organic and free-range
- *1/4-1/2 cup melted organic coconut oil or olive oil I used 1/4 cup olive oil
- *1/4 cup raw honey or pure maple syrup I used maple syrup...use slightly more for a sweeter muffin
- *2 teaspoons pure vanilla extract
- *1/2 cup coconut flour I use Bob's Red Mill brand
- *1/2 teaspoon non-aluminum baking powder
- *1 tablespoon ground cinnamon
- *1 teaspoon ground nutmeg
- *1 teaspoon ground cloves
- *1 teaspoon ground allspice
- *1/2-1 cup walnuts or dark chocolate chips optional: I used 1/2 cup chocolate chips and added them to only 1/2 of the batter
- 1. Preheat oven to 350 degrees F. Grease muffin pan with oil (or use a coconut oil spray like this one). You may opt to insert paper liners into the muffin pan instead.
- 2. Combine mashed squash or pumpkin with eggs, oil, sweetener, and vanilla and mix well.
- 3. In a separate bowl, combine coconut flour, baking powder, and spices. Add the wet ingredients to the dry ingredients and stir until thoroughly combined. Mix in the chocolate chips, if using.
- 4. Scoop batter into muffin pan. The muffins don't rise too much, so you can fill the tins almost to the top. If you don't fill all the muffin spots, add 1-2 tablespoons of water to the ones not in use.
- 5. Bake muffins at for about 18 minutes, or until a toothpick inserted in the center comes out clean.