Muffins are such a perfect breakfast food, and these Gluten-Free Vegan Butternut Squash Muffins are no exception. Pair with my Banana Muffins, Blueberry Muffins, or Pumpkin Muffins.

Gluten-Free Vegan Butternut Squash Muffins

Nothing screams autumn-like butternut squash. It is such a diverse food and is one of my favorites to cook with. I’ve used it in recipes for every meal, and in every course, so muffins aren’t an exception.

Muffins are such a great way to eat something sweet for breakfast and still call it healthy. With a spice mix similar to what you would find in pumpkin pie, these muffins taste like a warm spiced pastry.

Gluten-free vegan butternut quash muffins on a round cutting board on a grey concrete with a grey apron

What’s in Butternut Squash Muffins?

  • Roasted Butternut Squash – the most important ingredient, of course!
  • All-Purpose Gluten-Free Four and Almond Flour – your base ingredients
  • Cane or Coconut Sugar, and Maple Syrup – got to have some sweetness!
  • Almond Milk and Coconut Oil – your liquid ingredients. Substitute with your favorite non-dairy milk, like coconut milk, oat milk, cashew milk, rice milk.  Substitute the coconut oil for avocado oil, grapeseed oil or leave out the oil.
  • Flaxseeds – acts as an egg replacer, substitute with chia seeds.
  • Vanilla, Salt, and Spices – complement the squash perfectly. For a milder spice blend or if you are allergic to cinnamon, add 1/2 teaspoon coriander and 1/4 teaspoon cardamom.
  • Baking Powder – necessary for the baking, I love to use aluminum-free baking powder.

ingredients of butternut squash muffins in dry ingredients in white bowl, liquid ingredients in white and mashed butternut squash in measuring cup

How To Make Vegan Butternut Squash Muffins

  • Preheat oven to 375℉. Prepare a 12-cup muffin tin by either lining it with muffin cups or lightly spraying it with nonstick spray.
  • Mash roasted butternut squash with a fork in a medium bowl, set aside.
  • In a large bowl, combine gluten-free all-purpose flour, almond flour, sugar, baking powder, cinnamon, nutmeg, and salt.
  • In another bowl, mix almond milk, maple syrup, coconut oil, ground flaxseeds, and vanilla.
  • Combine dry ingredients with wet ingredients and mix thoroughly. Fold in mashed butternut squash into the batter.

batter in a white bowl with butternut squash on top

  • Spoon batter into prepared muffin cups. Sprinkle tops with extra sugar if desired.

Butternut Squash muffins in muffin pan

  • Bake for about 30 minutes, or until a toothpick inserted in the middle of a muffin comes out clean. Allow the muffins to cool for about 10 minutes before removing from the pan. Enjoy!

    Other Butternut Squash Recipes To Try

  1. Butternut Squash Coconut Curry
  2. Black Bean Butternut Squash Stew
  3. Roasted Radicchio And Butternut Squash Salad

Overlay Gluten-free vegan butternut quash muffins on a round cutting board on a grey concrete with a grey apron

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Overlay Gluten-free vegan butternut quash muffins on a round cutting board on a grey concrete with a grey apron

Gluten-Free Vegan Butternut Squash Muffins

These comforting Gluten-Free Vegan Butternut Squash Muffins are a little sweet package of fall. Enjoy them for breakfast to make the cool days a bit warmer.
5 from 3 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: gluten free vegan butternut squash muffins
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 12 servings
Calories: 198kcal

Equipment

Ingredients

Instructions

  • Preheat oven to 375℉. Prepare a 12-cup muffin tin by either lining it with muffin cups, or lightly spraying it with nonstick spray.
  • Mash roasted butternut squash with a fork in a medium bowl, set aside.
  • In a large bowl, combine gluten-free all-purpose flour, almond flour, sugar, baking powder, cinnamon, nutmeg, and salt.
  • In another bowl, mix almond milk, maple syrup, coconut oil, ground flaxseeds, and vanilla.
  • Combine dry ingredients with wet ingredients and mix thoroughly. Fold in mashed butternut squash into the batter.
  • Spoon batter into prepared muffin cups. Sprinkle tops with extra sugar if desired.
  • Bake for about 30 minutes, or until a toothpick inserted in the middle of a muffin comes out clean. Allow the muffins to cool for about 10 minutes before removing from the pan. Enjoy!

Nutrition

Calories: 198kcal | Carbohydrates: 31g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 245mg | Potassium: 67mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1241IU | Vitamin C: 2mg | Calcium: 134mg | Iron: 1mg