- ½ pound peeled, seeded and cubed butternut squash (I used 2 ½ cups cooked squash or pumpkin or a mixture of the two)
- 1 1/2 cups rice flour
- ¼ cup rice protein powder (optional)
- 2 teaspoons baking powder
- 1 Tablespoon cornstarch or arrowroot powder
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice = (3/4 t ginger, 1/8 t clove, 1/8 t nutmeg, 1 t cinnamon)
- 1 teaspoon vanilla
- 2-4 Tablespoons of maple syrup or agava nectar
- 3/4 cup milk or milk substitute like rice milk or hemp milk
- 2 egg, beaten (egg substitute – 1 tablespoon of flaxseed mixed with 3 tablespoons of water per egg)
- 1-2 tablespoon butter, melted or melted coconut oil or earth balance
- adding nuts and seeds is a tasty variation
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
- In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor. I bake the squash the night before and just mash them instead of using a food processor it adds more texture.
- In a large bowl, whisk together flour, protein powder, baking powder, cornstarch, salt and pumpkin pie spices.
- In a medium bowl, thoroughly mix together milk, vanilla, eggs, sweetener, and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
- Spoon the batter into the prepared muffin pan, filling cups about 1/2 full.
- Bake 40 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. (I often have to cook longer).
- Remove from muffin pan and cool on a wire rack.
Original recipe yield: 12 muffins modified from allrecipes.com