Gluten-Free Vegan Butternut Squash Muffins

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

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Course: Breakfast, Dessert

Cuisine: American

Keyword: gluten free vegan butternut squash muffins

Prep Time: 10

Cook Time: 30

Servings: servings

Calories: 198kcal

Equipment

1 muffin pan

Ingredients

1 cup roasted butternut squash pureed
1 1/2 cup all purpose gluten-free flour
1/2 cup almond flour
3/4 cups organic cane sugar or coconut sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cup almond milk
1/4 cup maple syrup
1/4 cup coconut oil melted (optional for oil-free)
2 tablespoons ground flax seeds
1 teaspoon vanilla
1 teaspoon cinnamon or coriander
1/4 teaspoon nutmeg or cardamom

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!

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