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October 4, 2017

Gluten-Free Butternut Squash Pecan Muffins (Paleo)

Home » Recipes » Courses/Meal » Breakfast » Gluten-Free Butternut Squash Pecan Muffins (Paleo)

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Tender and subtly spiced gluten-free butternut squash muffins topped with a crisp pecan streusel.

Gluten-Free Butternut Squash Pecan Muffins on Wood Board

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…

Gluten-Free Butternut Squash Pecan Muffins in Muffin Pan

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 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 (link), it’s also incredible in sweets and baked goods like these gluten-free butternut squash muffins.

Gluten-Free Butternut Squash Pecan Muffins on Napkin

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.

Serves 6

Gluten-Free Butternut Squash Pecan Muffins (Paleo)

Sylvie Shirazi

Yields 6 regular muffins

Tender and subtly spiced gluten-free butternut squash muffins topped with a crisp pecan streusel.

20 minPrep Time

20 minCook Time

40 minTotal Time

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5 based on 1 review(s)

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Ingredients

    For the Muffins:
  • 3 large eggs
  • ¼ cup/60ml maple syrup
  • 3 Tablespoons/45ml coconut oil
  • ½ cup/103g butternut squash puree (or one small butternut squash, halved and seeds removed if making your own puree)
  • 1 teaspoon vanilla extract
  • ¼ cup/28g coconut flour
  • 2 Tablespoons/12g tapioca flour
  • 1/8th teaspoon fine sea salt
  • 1 teaspoon baking powder (grain-free)
  • ½ teaspoon ground cinnamon
  • 1/8th teaspoon fresh grated nutmeg
  • For the Cinnamon Pecan Streusel:
  • 2 teaspoons/6g maple sugar
  • 1 teaspoon/5g maple syrup
  • ¼ cup/30g pecans, chopped
  • 2 teaspoons/6g tapioca flour
  • 1 teaspoon/5g coconut oil
  • 1/8th teaspoon ground cinnamon
  • Pinch of sea salt

Instructions

  1. Preheat oven to 400° F.
  2. Drizzle cut butternut squash with olive oil to coat. Place butternut squash face down on a baking sheet. Transfer to oven, and cook until tender, 25 to 30 minutes.
  3. Flip squash halves over and set sheet on a wire rack until cool enough to handle. Scoop flesh into a blender or food processor and puree until smooth. Refrigerate in an airtight container until needed.
  4. In a large bowl, combine the eggs, maple syrup, oil, ½ cup of the butternut squash puree, and vanilla. Sift in the coconut flour, tapioca, salt, baking powder and spices. Whisk until well incorporated.
  5. Fill six paper-lined muffin cups with batter, set aside.
  6. In a small bowl, combine the maple sugar, maple syrup, pecans, tapioca flour, oil, cinnamon and a pinch of salt. Sprinkle over batter.
  7. Bake at 400° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Tags

Occasions
Thanksgiving
Fall
Courses
Breakfast
Snack
Cooking
Baking
Diet
vegetarian
ovo vegetarian
pescetarian
Paleo
Allergy
gluten free
dairy free
soy free
wheat free
seafood free
sesame free
mustard free

Nutrition

Calories

197 cal

Fat

13 g

Carbs

16 g

Protein

4 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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https://gourmandeinthekitchen.com/butternut-squash-pecan-muffins-paleo/
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Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.

Filed Under: Breakfast, Courses/Meal, Diets, Fall, Gluten-Free, Grain-Free, Paleo, Recipes, Season, Snacks, Sweets Tagged With: butternut squash, cinnamon, coconut flour, muffin, pecans

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    Rate this recipe: ☆☆☆☆☆

  1. Tricia says

    September 14, 2019 at 9:03 am

    These are honestly the best muffins I’ve ever had or made! Absolute perfection!!! Making my second batch this week now! Thank you!!!
    ★★★★★
    Reply

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