These Acorn Squash Muffins are gluten free and scream all things fall flavor! Made with acorn squash puree, these muffins have the perfect flavor of cinnamon, nutmeg and clove!
Preheat oven to 350 degrees. Line 18 muffin cups with paper liners or use a flexipan muffin mold.
Take your acorn squash and cut it in half vertically. Remove seeds and pulp. Lightly rub 1/2 teaspoon of extra-virgin olive oil onto the raw squash and sprinkle with 1/4 teaspoon of salt. Place squash on a greased cookie sheet, skin side up for about 45 minutes, or until the raw squash is soft and can be easily scooped out with a spoon.
Once done, scoop out enough squash for about a cup to be pureed. Place in a blender or food processor and puree. (I add a little bit of olive oil (about 1/2 teaspoon) to help add some liquid so it will puree easier.)
Once you have a cup of pureed acorn squash, in a large bowl mix together the puree, eggs, oil, buttermilk and white and brown sugars until thoroughly combined.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and clove. If you are going gluten free, add in your xanthan gum with the dry ingredients.
Stir the dry ingredients into the wet mixture. Combine just until incorporated; do not over mix. Pour into the prepared muffin pan.
Bake in preheated oven for about 19 minutes or until done.
Makes 18 muffins. Oh…and these are amazing topped with a little bit of butter!