Squash has stolen my heart this year.
From silky soups to roasted in salads . . .
To classic pumpkin pie . . .
To these fluffy donuts/muffins . . .
Squash may be my favorite things about the Fall and Holiday season.
So trust me when I say I have tried squash in many, many recipes! And in the sweet realm of things, this delectable breakfast or dessert clearly stands out among the other recipes I have tried. I actually developed this recipe two years ago, and I’ve made it on the regular ever since 😉 I especially love that the adaptations are endless . . .
Choose muffins or donuts. Butternut squash or pumpkin (or any winter squash!). Stir in chocolate or nuts. Top with a glaze or frosting.
Basically, have fun and let your taste buds guide the way!
BTW, you just discovered your Thanksgiving morning breakfast.
Bonus points that it’s nutrient-dense, easy to make, and oh-so pretty!
Butternut (or Pumpkin) Muffins or Donuts
1.5 flax eggs (1 1/2 tbsp ground flax + 1/4 c water)
3/4 c BN squash or pumpkin puree
2/3 c coconut sugar
1/4 c maple syrup
1 1/2 coconut oil (or other mild olive oil)
1 tsp vanilla extract
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
1/2 tsp ground cinnamon
1 1/4 tsp pumpkin pie spice
1/3 c almond flour
3/4 c sorghum or oat flour
3/4 c brown rice flour
2 tbsp tapioca flour
2 tbsp almond milk
Topping suggestions: cacao nibs, pepitas, dried cranberries, or chopped pecans
Mix all the wet ingredients (except milk).
Mix all the dry ingredients.
Stir the dry into the wet. Add the almond milk 2 tbsp at a time until a thick batter forms.
Transfer to muffin or donut pan (add topping if you aren’t going to frost later) and bake at 350 degrees until the tops spring back.
Great topped with this buttercream. Or drizzled with coconut butter.