Gluten-Free Butternut Squash Muffins

Enjoy the flavors of fall with these delicious gluten-free butternut squash muffins. Perfect for breakfast or as an afternoon snack, these muffins are a must-try for the season!

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…

In a season that’s known for its plethora of pumpkin flavored eats and treats, I actually tend to gravitate more towards the other winter squashes like kabocha , acorn and of course butternut.

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, it’s also incredible in baked goods like these butternut squash muffins.

Butternut Squash Muffins

The subtle sweetness of butternut squash coupled with fall flavors like maple, pecan, cinnamon and nutmeg make these a natural for this time of year.

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.  Here’s what you’ll need:

Ingredient Notes:

(Here are a few notes about the ingredients you’ll need for this recipe.  As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)

• Eggs – You’ll need 3 large eggs.
• Maple – You’ll need both maple syrup and maple sugar or you can substitute coconut sugar for the maple sugar.
• Oil – Use either an unrefined or refined coconut oil.
• Butternut Squash Puree – Use either canned butternut squash puree or one small butternut squash, halved and seeds removed to make your own puree.
• Vanilla – Use a good quality real vanilla extract.
• Flour – You’ll need coconut flour and tapioca flour.
• Baking Powder – Use a grain-free baking powder if needed for paleo.
• Spices – You’ll need ground cinnamon and nutmeg.
• Pecans – Use raw pecans.

How to Make Butternut Squash Muffins

(Here are the basic steps and some helpful tips on how to make the recipe.  Find the full directions in the recipe card at the bottom of the post.)

1. If making your own butternut squash puree, drizzle the butternut squash halves with a little oil to coat and place face down on a baking sheet and cook until tender (about 25 to 30 minutes).
2. Scoop the flesh into a blender or food processor and puree until smooth. Refrigerate in an airtight container until needed.
3. To make the muffins, combine the eggs, maple syrup, oil, ½ cup of the butternut squash puree, and vanilla in a large bowl. Sift in the coconut flour, tapioca, salt, baking powder and spices. Whisk until well incorporated.
4. Fill six paper-lined muffin cups with the batter.
5. In a small bowl, combine the maple sugar, maple syrup, pecans, tapioca flour, oil, cinnamon and sprinkle the mixture over the batter before baking.
6. Let cool  on a wire rack and enjoy!

More Butternut Squash Recipes:

• Butternut Squash Curry
• Sage Roasted Butternut Squash
• Butternut Squash and Kale Salad