Ahhh, the season of pumpkin spice is upon us! I’ve put a little twist on this old favourite by using Acorn squash puree instead of pumpkin; I had some leftover from making the Sweet and Spicy Acorn Squash Soup. I topped these babies off with some vegan cream cheese frosting that I had leftover from making James’ birthday carrot cake. You work with what ya got, ya know? The only thing I should’ve added to the recipe (which I totally meant to but forgot to put in) are walnut crumbs. So if you’re trying this recipe out, I would highly recommend adding them to add a little bit of crunch and nuttiness to the flavour profile. These muffins would be a yummy dessert to serve for a Thanksgiving dinner; and equally as delicious as a quick, albeit slightly indulgent, breakfast. To all my fellow Canadians, and to anyone else reading, Happy Thanksgiving!
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground clove
- 2 tbsp ground flax
- 4 tbsp water
- 1 cup pureed acorn squash
- 1/2 mashed banana
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 4 tbsp cane sugar
- Autumn Spice Mix
- 1 tbsp coconut oil
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 cup whole wheat flour
- 2/3 cup almond flour
- Preheat oven to 350 degrees F.
- In a small bowl make the flax egg by combining the ground flax with water and set aside for five minutes.
- In a large mixing bowl add the pureed acorn squash, mashed banana, maple syrup, vanilla extract, cane sugar and mix together.
- Next add the spice mix, coconut oil and flax egg and mix thoroughly.
- In a smaller bowl, combine the baking soda, baking powder, wholewheat flour and almond flour together.
- Pour the dry ingredients into the larger mixing bowl with the wet ingredients. Mix thoroughly until you have a sticky batter.
- Pour the batter into a greased muffin tin. I made 6 large muffins.
- Bake for 25 – 30 mins, and let cool for 15 – 30 mins.
- Top with cream cheese icing (optional). I used Minimalist Baker’s Vegan Cream Cheese Frosting recipe.