Harvest Spice Apple Squash Muffins

2 Oct

Fall hit us with full force here in Portland. We were caught off-guard, blissfully sedated by the endless days of hot, cloudless weather we’d had for the past few months. One day it was 90°, our windows were thrown open and we had the fans going, then WHAM, it dropped down to 55°, the clouds barreled in and threw a stormy surprise in our faces. We quickly slammed our windows shut, threw the heavy comforters back on our beds, and put pants on for the first time since July.

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Welcome to fall!

“Don’t you love fall, though?” my hairdresser asked as she colored my locks an autumn-appropriate auburn red. “Yes, I do.” She knows me better than I thought. I love the crisp air, the smell of all the leaves on the ground, the excuse to bake and drink copious amounts of tea and cocoa. I love scarves and cozy sweaters and earth tones. I love boots.

I’ve created a plethora of fall-inspired treats over the years, chock full of pumpkin and pears, apples and cinnamon. But they’re not paleo! This needs to change, and change fast, as fall is most certainly upon us!

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The original version of these Harvest Spice Apple Squash Muffins appeared on my old blog exactly 2 years ago. I loved those spiced muffins so much, I actually developed this paleo version last year, but never shared it with the world. I gifted my mom with the recipe in her birthday card, however, and she adores them (right Mom?). I’m pretty sure she usually substitutes pumpkin for the butternut squash, so that’s definitely an option if pumpkin is what you have on hand. Try to find butternut if you can, though! Give the other squashes a chance!

These little muffins are a perfect taste of fall. Warm spices, tart apple, tender squash. And what a pretty orange hue!

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Harvest Spice Apple Squash Muffins

© Copyright 2013 Carly Sullivan, The Lucky Clover Kitchen

Yield: 16 muffins

Ingredients:

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1 Tbsp+ 1 tsp pumpkin pie spice (I make my own blend with this recipe)
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1 tsp salt
  • 1 (15-oz) can butternut squash puree (or substitute with pumpkin puree)
  • 1/2 cup maple syrup
  • 1/2 cup light olive oil (or other neutral flavored oil such as walnut oil)
  • 6 eggs
  • 2 small, or 1 large, Granny Smith apple, peeled and grated (I’m sure you could use a different tart crisp apple here)

Directions:

  1. Preheat the oven to 350°F. Line 1 or 2 muffin tins with paper liners.
  2. In a large bowl or stand mixer, combine the dry ingredients.
  3. Add the squash, syrup, oil and eggs and mix to combine thoroughly. Stir in the grated apple.
  4. Scoop the batter into the prepared muffin tins until pretty much full. Top with pumpkin seeds if desired.
  5. Bake until a toothpick inserted in the center comes out clean, about 25-28 minutes.
  6. Let cool in pan for 5 minutes before removing to a wire rack to cool completely (or not, if you can’t wait that long). Enjoy!

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