Fall has arrived and so too has butternut squash, both in my mom’s garden and at my local farmer’s market.
I’ve been loading up on the creamy orange treat and roasting it by the masses in my oven.
With a full tupperware container of leftover butternut, I decided to pull out my spatula and basque in one of my favorite cool-weather activities — baking.
Muffins became the mission and pumpkin spice the theme.
In honesty, I’m definitely not one of those PS-obsessed gals, and in fact, I actually kind of despite the trend. From cereal to yogurt to bagels to popcorn, the amount of pumpkin spice flavored foods is getting out of control. Pumpkin pie spice english muffins…really?!
Although in muffins…that’s a different story. The spice combination worked quite well with this recipe, and left the whole kitchen smelling like autumn upon baking. Love.
Also, fun fact: I learned last year, most canned pumpkin is made up primarily of squash. So, no need to blink twice when you see this recipe swapping pumpkin puree for mashed butternut.
In my mission, I also set out to use amaranth flour, which I’ve had idling in my cabinet for some time now. It’s a gluten-free, high-protein flour, which makes it great for adding a boost of nutrition.
I haven’t been able to find many recipes that utilize it, so if you have a favorite way of cooking/baking with the flour yourself, please do share!
I find these muffins best served slightly warm with a smear of almond butter and a drizzle of honey. Add a glass of almond milk on the side, and you’re in for a true seasonal treat, perfect as a cozy snack or senses-awakening breakfast.
Enjoy for breakfast or as a cozy snack with a smear of almond butter and drizzle of honey.
- 1 cup amaranth flour
- 3/4 cup whole wheat pastry flour or regular whole wheat flour
- 1/3 cup old-fashioned oats, plus more for sprinkling on top
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon, plus more for sprinkling on top
- 1/2 tsp. ground ginger
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- 1/3 cup melted coconut oil or extra-virgin olive oil
- 3/4 cup brown sugar
- 1 egg
- 1 tbsp. molasses
- 1 tsp. vanilla extract
- 3/4 cup almond milk
- 1 cup butternut squash
- 1/3 cup raisins
- 1/4 cup slivered almonds
- Preheat oven to 400F.
- In a large bowl, combine dry ingredients: amaranth flour, all-purpose flour, oats, baking soda, salt, cinnamon, ginger, nutmeg and allspice.
- In a separate bowl, whisk the coconut oil, brown sugar, egg, vanilla and molasses until combined. Add the butternut squash and almond milk and continue to whisk until combined.
- Slowly add the wet ingredients to the dry ingredients, using a spatula to mix until just combined. Gently stir in the raisins.
- Grease a 12-cup muffin pan. Divide the batter between the cups. Sprinkle almonds on top.
- Bake 20 minutes, or until a toothpick comes out clean. Then, remove from oven and transfer to a wire wrack. Cool for 15 minutes, then enjoy.