Next to pumpkin, butternut squash is my favorite roasted fall squash...
These are dense little cakes full of spice and slightly sweet.
Gluten Free Butternut Squash Spice Muffins
1 cup almond milk
1 TBSP apple cider vinegar
Mix these together and allow to sit while you get the rest of the ingredients together.
2 TBSP flax meal
6 TBSP hot water
Mix these together and allow to sit while you get everything else together.
2 cups gluten free All Purpose flour (I used Bob's Red Mill)
1/2 cup buckwheat flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
1/2 cup dark brown sugar
15 drops vanilla stevia (or 1/4 cup brown sugar)
2 cups roasted pureed butternut squash
3 tsp sugar (for topping)
Preheat the oven to 400 degrees. Line or grease a 12 cup muffin pan.
Combine the flour through the brown sugar. Next add the soured milk, flax egg and butternut squash. Mix well to combine. Evenly scoop the batter into the prepared muffin pan. Then sprinkle 1/4 tsp sugar over the top of the muffins. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
**You can sub all purpose or white wheat for the gluten free, but I have not tried it so if you do, let me know how it turns out!
So I have to know...am I the only one out there that does the marathon cleaning before people come over or do you do a little at a time? I am off to wash sheets now...