These muffins are especially easy to make, even for gluten-free novices, they taste delicious, they smell amazing, and include a whole cup of winter squash! Also, note that there are no gums in the recipe and no dairy. Feel free to play around with the flours, if you are so inclined.
They also freeze well.
ingredients
⅔ cup sorghum flour
½ cup almond flour
½ cup arrowroot
1 ½ tsp ginger powder
1 tsp cinnamon
½ tsp baking soda
½ tsp baking powder
½ tsp ground nutmeg
¼ tsp ground cloves
½ to ¾ cup sugar of your choice (including maple sugar, or date sugar)
½ cup olive oil
2 eggs (beaten)
1 cup winter squash puree (I’ve made this with pumpkin, butternut, kabocha, buttercup, acorn, blue hubbard, and sometimes combinations of several of the squashes. You can also use canned squash puree)
Instructions
Prewarm your oven to 350F. Put parchment paper baking cups into your muffin pan.
Mix all dry ingredients together.
Add olive oil to beaten eggs and mix thoroughly.
Combine dry ingredients with the oil and egg mixture.
Add the winter squash puree and mix thoroughly. The batter should be wet, so add up to a half cup water if needed to get that consistency.
Spoon into the muffin pan and bake for about 25 minutes.
Check for doneness with a toothpick.
Remove from the oven, let sit for 5 minutes and remove the muffins from the pan. Let cool for a further 10 minutes. The cooler they are the easier it is to remove the muffin paper.
Enjoy!