Spiced Maple Butternut Squash Muffins - Making Thyme for Health

Step 1

Preheat the oven to 350°F and then grease or line a muffin pan for six muffins.

Step 2

Combine the dry ingredients in a medium to large bowl (brown rice flour to ground ginger) and sift together.

Step 3

In a separate medium to large bowl, combine the wet ingredients (mashed butternut squash to coconut oil + brown sugar if using) and stir until mixed-well. If the squash doesn’t mix well by hand, place the wet ingredients in a blender or use a hand mixer to achieve a smoother texture.

Step 4

Add the dry ingredients to the wet along with the chopped pecans. Gently stir until combined, being careful not to over-mix.

Step 5

Spoon the mixture into the prepared pan for six muffins and then bake for 25 minutes. Allow to cool for ten to fifteen minutes and enjoy!

Step 6

Store in an airtight container in the refrigerator for up to 3 days.