Tender and subtly spiced gluten-free butternut squash muffins topped with a crisp pecan streusel.
The cooling off period has arrived; crisp mornings, cooling evening breezes, and sunny days minus the suffocating heat of summer all signal the arrival of fall.
Flanked by sweltering summer temperatures on one side and the iciness of winter on the other, the beginning of fall is the time of year we get a short respite from the extremes; some time to cool off and prepare for what’s ahead. The days get milder, night falls earlier, all eyes shift towards the holiday season up ahead and that means one thing – pumpkins and squash as far as you can see…
With its vibrant orange color and sweet flesh, butternut squash has all the fall-inspired appeal of pumpkin but more flavorful and with less stringy mess. And while it’s delicious in savory dishes (link), it’s also incredible in sweets and baked goods like these gluten-free butternut squash muffins.
The subtle sweetness of the squash coupled with fall flavors like maple, pecan, cinnamon and nutmeg make these a natural for this time of year. You can use homemade butternut puree from steamed or roasted squash for the most robust flavor or make life easy and simple use a can.
They’re soft and tender and capped with a sprinkling of cinnamon pecan streusel for crunch. Delicious served plain or with a smear of nut butter (pecan butter is my favorite with these), they make a wonderful light breakfast or an afternoon snack.
Special enough to serve for the holidays but easy enough to make them an everyday eat, these butternut squash pecan muffins are the perfect treat to ring in the fall season.
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