Name: Paleo Butternut Squash Muffins
Prep time: 50 min
Cook time: 25 min
Total time: 75 min
Ingredients: 2 large eggs; 1 cup butternut squash roasted and mashed; 1/4 cup unsweetened applesauce; 3 tbsp pure maple syrup; 1 tsp pure vanilla extract; 2 cups Super Fine Almond Flour; 1/4 cup coconut sugar; 2 tsp ground cinnamon; 1 tsp baking powder; 1/4 tsp sea salt; 1/3 cup raw walnuts chopped, for topping

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Every time the leaves begin to turn, I get a little giddy because it means it’s time to whip up my favorite fall treat: Paleo Butternut Squash Muffins. These delightful muffins are bursting with flavor and the comforting aromas that remind me of cozy mornings spent in the kitchen. I can still hear my grandma’s voice about how baking with seasonal ingredients makes everything taste better. With a handful of simple, wholesome ingredients and a touch of love, these muffins become the perfect breakfast or snack for those crisp autumn days. I love making a batch to have on hand for quick breakfasts, or even to enjoy as an afternoon treat with a warm cup of tea.

Recipe Snapshot

Total Time:
1 hr 15 mins

Prep Time:
50 mins

Cook Time:
25 mins

Difficulty:
Medium

Calories:
180 kcal

Protein:
4 g

Diet:
Keto, Paleo, Vegan

Fat:
10 g

Tools Used:
Oven, Baking Sheet, Blender, Peeler, Chef’s Knife

Why This Paleo Butternut Squash Muffins Is So Good

Perfect for Any Occasion

One of the best things about Paleo Butternut Squash Muffins is their versatility. They’re not just a fall treat; I often make them for brunches, family gatherings, and even as a quick snack on busy weekdays. Everyone loves them, and they vanish before you know it!

Wholesome Ingredients

The beauty of these muffins lies in their wholesome ingredients. Butternut squash adds natural sweetness and moisture, while almond flour keeps them gluten-free and packed with healthy fats. Plus, the coconut sugar gives a subtle caramelized flavor that’s irresistible.

Easy to Prepare

Even if you’re not a seasoned baker, you’ll find this recipe straightforward and easy to follow. With just a few steps and minimal cleanup, you’ll be rewarded with scrumptious muffins that taste like you’ve spent hours in the kitchen.

Great for Meal Prep

These muffins are perfect for meal prep! I often make a double batch and freeze them for later. They thaw beautifully in the microwave or on the countertop, making them a convenient option for busy mornings.

Impressive Flavor

What I love most is the flavor! The blend of cinnamon and walnuts elevates these muffins to something truly special. Each bite is a warm hug to your taste buds!

What to Buy for Paleo Butternut Squash Muffins

When it comes to making Paleo Butternut Squash Muffins, the ingredients are simple yet impactful. Each one plays a crucial role in creating the perfect texture and flavor. Let’s dive into the essential components that make these muffins a guilt-free indulgence.

2 large eggs: The binding agent that helps give structure and moisture.
1 cup butternut squash, roasted and mashed: This star ingredient lends natural sweetness and a creamy texture.
1/4 cup unsweetened applesauce: Adds moisture while keeping the muffins tender without added sugar.
3 tbsp pure maple syrup: A hint of sweetness that complements the squash beautifully.
1 tsp pure vanilla extract: Enhances the flavor profile and adds warmth.
2 cups Super Fine Almond Flour: A gluten-free alternative that gives the muffins a fantastic texture.
1/4 cup coconut sugar: A natural sweetener with caramel notes that works perfectly with the other flavors.
2 tsp ground cinnamon: For that comforting, spicy aroma.
1 tsp baking powder: Helps the muffins rise.
1/4 tsp sea salt: Balances the sweetness.
1/3 cup raw walnuts, chopped (for topping): A crunchy element that adds texture and nuttiness.

Instructions for Paleo Butternut Squash Muffins

Ready to bake? Let’s get started! Making Paleo Butternut Squash Muffins is a breeze. Just follow these steps, and you’ll have scrumptious muffins that fill your home with delightful aromas.

Preheat your oven to 350 degrees F. This will prepare the oven for even baking. Line a muffin tray with 9 papers, ensuring they’re ready for the batter.
In a blender, add all ingredients except for the optional chopped walnuts. Blend until fully combined, creating a smooth batter that is free of lumps.
Take your muffin tray and fill each paper about three-quarters full with the batter. Don’t overload them, as they need space to rise!
Sprinkle the tops generously with chopped walnuts. This not only adds a delightful crunch but also makes them look appealing.
Place the tray in the preheated oven and bake for 25 to 30 minutes. You’ll know they’re done when the tops turn golden-brown and a toothpick inserted in the center comes out clean.
Once baked, remove the muffins from the oven and allow them to cool for at least 30 minutes before peeling off the muffin papers. This cooling time helps them firm up and makes them easier to handle.

Things Worth Knowing

Texture matters: Ensure that your butternut squash is well-roasted and mashed smoothly for the best muffin texture.
Don’t skip the cooling: Letting the muffins cool completely helps enhance their flavors and texture.
Storage tips: Store any leftovers in an airtight container to keep them moist.
Ingredient quality: Use fresh, organic ingredients for the best taste and health benefits.

Substitutions and Tips

When making Paleo Butternut Squash Muffins, there are always little tweaks you can make! Here are some tips to get the most out of your baking experience.

Storage: Keep muffins in an airtight container in the fridge for up to a week. They also freeze well for longer storage.
Freezing: You can freeze these muffins; just let them cool completely first. Wrap them individually in plastic wrap and place them in a freezer bag.
Pairing: These muffins pair beautifully with a warm cup of herbal tea or coffee.
Variations: Feel free to experiment with spices like nutmeg or add in dried fruits for extra flavor.
Mix-ins: Try adding chocolate chips or coconut flakes for a delicious twist.

Pairing Suggestions for Paleo Butternut Squash Muffins

Serving Paleo Butternut Squash Muffins is as delightful as making them! These muffins are not only tasty but also incredibly versatile for various occasions.

Perfect for Breakfast: Enjoy them warm with a smear of nut butter for a nourishing breakfast treat.
Brunch Buffets: Add them to your brunch spread alongside fresh fruits, salads, and coffee.
Snack Time: They make a great afternoon snack! Serve with a cup of tea for that perfect pick-me-up.
Holiday Gatherings: These muffins can be a crowd-pleaser during fall festivities and family gatherings.
Seasonal Sides: Pair them with a hearty soup or salad for a filling meal.

FAQ

Absolutely! Using fresh butternut squash is a great choice. Just make sure to roast it and mash it well before adding it to the batter. Fresh squash can give a deeper flavor and a lovely texture to your muffins.

To amp up the flavor, consider adding spices like nutmeg or ginger. You could also mix in some dried fruits or nuts for added texture and taste. Each variation can create a unique muffin experience!

While almond flour works best for a paleo recipe, you can substitute it with coconut flour or another gluten-free option. Just remember that coconut flour absorbs more moisture, so you might need to adjust your liquid ingredients accordingly.

Definitely! Paleo Butternut Squash Muffins are a hit with kids. They’re naturally sweet and have a fun texture. Plus, you can involve your little ones in the baking process, making it a fun family activity!

Conclusion

In summary, Paleo Butternut Squash Muffins are a delicious and healthy way to embrace the flavors of fall. They’re easy to make, versatile, and can be enjoyed at any time of the day. I encourage you to give this recipe a try. You won’t be disappointed with the comforting, warm flavors that will fill your kitchen and home.