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Butternut Squash Muffins
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Butternut Squash Muffins (Gluten Free)


  • 2 cups almond flour
  • 1 tsp baking soda
  • 1 Tbsp pumpkin pie spice
  • 1.5 cups butternut squash, cooked and mashed
  • 1/4 cup maple syrup (OR 4 dates, Medjool preferred)
  • 1 egg
  • 1/2 cup chocolate chips (optional)


  • Stir together dry ingredients (almond flour, baking soda, pumpkin pie spice).
  • In a blender, puree wet ingredients until smooth (butternut squash, maple syrup or dates, egg).
  • Mix wet into dry.
  • Stir in chocolate chips, if using.
  • Pour into muffin papers and at bake at 350F for 20-25 minutes or until tops spring back when pressed. I’ve also made bars by using an 8×8” or 9×9” pan (bake for 35-45 minutes).