Winter squash is all around us! This time of year is always very pumpkin-centric, but the other cool weathered squash are just as awesome. Pumpkin goodies get their flavour from the spices used, so branch out! We planted a variety of squash this year. I can’t even tell you exactly which one I just used for muffins. It was some sort of buttercup. Any buttercup or acorn squash will do. Butternut is a little more firm, so it might need ingredient tweaks.
Gluten Free Winter Squash Muffins with Coconut Flour
- 3 cups steamed, mashed squash
- 3 eggs
- 3/4 cup packed brown sugar
- 1/2 cup milk
- 2 teaspoons cinnamon
- 2 teaspoons ginger
- 2 teaspoons all spice
- 1 stick butter softened
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup coconut flour
Preheat over to 375º.
Cut fresh squash into quarters, scoop out guts and seeds, and place in pan with a half inch of water. Cover with foil and bake at 375ºF for 40 minutes.
Remove skin and mash squash with a fork.
Mix squash, butter, sugar, salt, and eggs in a bowl. In a separate bowl, mix coconut flour, baking powder, and spices. Incorporate dry ingredients into wet ingredients. Mix until blended.
Line a muffin pan with standard sized paper liners. Fill each liner with a half cup of batter. Makes 18 standard size muffins.
Bake at 375º F for 25 minutes.
These are very squashy. My kids love them, but they sometimes do not hold together well. Actually, if you add a teaspoon of konjac root powder like in the Gluten Free Banana Cinnamon Muffins {With Konjac Root} recipe, they come out perfect, but not everyone likes adding obscure ingredients. Anyway, if you have a ton of winter squash, but your family doesn’t dig squash, these muffins are pretty good. Heck, you can even use the batter for pancake batter.
