Spiced Squash Muffins

2 Ratings
  • prep time 0 min
  • total time 0 min
  • serves 12
Spiced Squash Muffins

These muffins are great when made with butternut squash but another winter variety would work as well. Recipe from Get it Ripe: A Fresh Take on Vegan Cooking, published by Arsenal Pulp Press.

Bake, Fall, North American, Vegetarian, Vegetables


1 ⅓ cups spelt flour

½ cup oat bran

2 teaspoons cinnamon

1 teaspoon nutmeg

½ teaspoon ground cloves

1 teaspoon baking soda

½ teaspoon sea salt

1 ½ cups (lightly packed) peeled & grated winter squash

⅓ cup pumpkin seeds

⅓ cup sunflower seeds

2 teaspoons grated fresh ginger root

⅔ cup maple syrup

½ cup organic non-dairy milk

⅓ cup sunflower oil (plus extra if using to coat pan)

1 tablespoon apple cider vinegar


1. Preheat oven to 375°F (190°C). Prepare a 12-cup muffin tray with paper liners or a light coating of oil.

2. Whisk together the flour, bran, cinnamon, nutmeg, cloves, baking soda, and salt in a large bowl. Stir in the squash to coat with flour. Add the seeds, ginger, syrup, milk, oil, and vinegar, and stir just until all flour is absorbed.

3. Portion the batter evenly into muffin cups and bake for 20-22 minutes, until tops are domed and a toothpick inserted in center comes out clean.

4. Stores in an airtight container for up to 3 days, or in fridge for up to a week.

See more: Bake, Fall, North American, Vegetarian, Vegetables

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