Name: Vegan Cinnamon-Spiced Butternut Squash Muffins
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1/2 cup butternut squash (cooked & mashed* (increase to 2/3 cup for gluten-free version)); 1 flax egg (1 Tbsp. flaxseed meal + 2.5 Tbsp. water); 1/2 cup coconut sugar; 2 Tbsp. vegetable oil; 1/4 cup dairy-free milk; 2 tsp. white vinegar; 1 to 1 1/2 tsp. cinnamon powder; 1/8 tsp. pink salt; 1/3 cup chopped walnuts or sunflower seeds; 1 cup all-purpose flour (sifted); 1 tsp. aluminum-free baking powder (sifted); 1/4 tsp. baking soda (sifted); 3.1 oz. gluten-free oat flour; 1.4 oz. almond meal; 2 Tbsp. potato starch; 4 Tbsp. all-purpose flour; 2 Tbsp. solidified cold vegan butter (cut into small pieces); 2 Tbsp. coconut sugar; 1/4 tsp cinnamon; 4 Tbsp. rolled oats; 2 Tbsp. vegan butter (melted & cooled); 2 Tbsp. coconut sugar; 2 tsp. oat flour; 1/4 tsp. cinnamon

Spiced to perfection with festive fall flavors, these butternut squash muffins make a great accompaniment to a warm cup of afternoon tea. The crumble topping will surely have you reaching for another, which we fully encourage. Find ingredients and directions for a gluten-free version below.

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Vegan Cinnamon-Spiced Butternut Squash Muffins

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Servings 6

Calories 475 kcal

Ingredients

Wet

1/2 cup butternut squash cooked & mashed* (increase to 2/3 cup for gluten-free version)
1 flax egg 1 Tbsp. flaxseed meal + 2.5 Tbsp. water
1/2 cup coconut sugar
2 Tbsp. vegetable oil
1/4 cup dairy-free milk
2 tsp. white vinegar
1 to 1 1/2 tsp. cinnamon powder
1/8 tsp. pink salt
1/3 cup chopped walnuts or sunflower seeds

Dry

1 cup all-purpose flour sifted
1 tsp. aluminum-free baking powder sifted
1/4 tsp. baking soda sifted

Dry for gluten-free version

Crumble

4 Tbsp. all-purpose flour
2 Tbsp. solidified cold vegan butter cut into small pieces
2 Tbsp. coconut sugar
1/4 tsp cinnamon

Crumble for gluten-free version

4 Tbsp. rolled oats
2 Tbsp. vegan butter melted & cooled
2 Tbsp. coconut sugar
2 tsp. oat flour
1/4 tsp. cinnamon

Instructions

Batter

Preheat oven to 380 degrees F. Line tin with muffin liners.
In large bowl, prepare flax egg by mixing flaxseed meal and water. Set aside for around 10 minutes or until gelatinous.
Add remaining wet ingredients and whisk well. Add the sifted dry ingredients and mix. Note: No need to sift for gluten-free version.

Crumble

In small bowl, combine all ingredients except for vegan butter. Mix well. Add vegan butter and rub with fingers until the mixture is crumbly. Keep in refrigerator until needed.

Muffins

Divide batter between the 6 muffin cups. Sprinkle chilled crumble on top. Make sure crumbles are higher than the edges.
Bake for 22-23 minutes or until a toothpick comes out clean. Cool completely before serving.

Recipe Notes

*Butternut squash prep: Peel butternut squash, cut into small pieces and steam for about 15 minutes or until soft, then mash.
Order the ingredients you need to make this recipe at Vitacost.com!

Nutrition Facts

Vegan Cinnamon-Spiced Butternut Squash Muffins

Amount Per Serving (1 g)

Calories 475 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g15%

Trans Fat 1g

Polyunsaturated Fat 7g

Monounsaturated Fat 5g

Sodium 284mg12%

Potassium 284mg8%

Carbohydrates 71g24%

Fiber 6g24%

Sugar 17g19%

Protein 10g20%

Vitamin A 1473IU29%

Vitamin C 3mg4%

Calcium 142mg14%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.