Fall has arrived and so too has one of my favorite ingredients, butternut squash. I’ve been loading up on the creamy orange treat and roasting it by the masses in my oven.
With a full container of leftover butternut, I decided to put it to use in gluten-free muffins, seasoned with a little pumpkin spice.
Moist and deeply flavorful, I love to serve these slightly warm, with a smear of almond butter and a drizzle of honey. Add a glass of almond milk on the side, and you’ve got a truly cozy snack or breakfast.
Pumpkin Spice Amaranth Muffins Pumpkin Spice Amaranth Muffins
- October 20, 2017
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Ingredients
- 1 cup amaranth flour
- 3/4 cup whole wheat pastry flour or regular whole wheat flour
- 1/3 cup old-fashioned oats, plus more for sprinkling on top
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon, plus more for sprinkling on top
- 1/2 tsp. ground ginger
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- 1/3 cup melted coconut oil or extra-virgin olive oil
- 3/4 cup brown sugar
- 1 egg
- 1 tbsp. molasses
- 1 tsp. vanilla extract
- 3/4 cup almond milk
- 1 cup butternut squash
- 1/3 cup raisins
- 1/4 cup slivered almonds
Directions
- Step 1
- Preheat oven to 400F.
- Step 2
- In a large bowl, combine dry ingredients: amaranth flour, all-purpose flour, oats, baking soda, salt, cinnamon, ginger, nutmeg and allspice.
- Step 3
- In a separate bowl, whisk the coconut oil, brown sugar, egg, vanilla and molasses until combined. Add the butternut squash and almond milk and continue to whisk until combined.
- Step 4
- Slowly add the wet ingredients to the dry ingredients, using a spatula to mix until just combined. Gently stir in the raisins.
- Step 5
- Grease a 12-cup muffin pan. Divide the batter between the cups. Sprinkle almonds on top.
- Step 6
- Bake 20 minutes, or until a toothpick comes out clean. Then, remove from oven and transfer to a wire wrack. Cool for 15 minutes, then enjoy.
