The not-too-distant relative of everyone’s favorite pumpkin cream cheese, my spiced butternut squash muffins are your unprocessed and plant based, though still wonderfully indulgent, autumn alternative. Made with rolled oats and almond flour, those familiar and warming pops of spice, and naturally sweetening medjool dates, serve yours fresh from the oven alongside coffee and Must Try Pumpkin Chai. Topped with a healthful dollop of dairy free cream cheese and a drizzle of local honey, say hello to your new favorite breakfast bite.
2 tablespoons chia seeds
6 tablespoons filtered water
1 cup butternut squash, peeled and cubed
10 medjool dates, pitted
½ cup unsweetened almond milk
¼ cup coconut oil
½ teaspoon pure vanilla extract
1 cup rolled oats
1 cup almond flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
½ teaspoon ground cardamom
¼ teaspoon ground cinnamon
pinch of ground cloves
dairy free cream cheese + honey to taste
Preheat oven to 400 degrees F, rack in the middle. Line an extra large muffin pan with liners. Set aside.
In a small bowl, whisk together chia seeds and filtered water. Set aside for 10 minutes, or until mixture forms a gel-like consistency.
Meanwhile, in a food processor fitted with an S-blade, pulse squash and dates until well combined and squash is chopped very fine. Add chia gel, almond milk, coconut oil, and vanilla and continue to pulse until very smooth.
Transfer squash mixture to a large bowl and stir in oats, almond flour, baking powder and soda, salt, and spices.
Evenly distribute mixture amongst six muffin holes, and then place in oven. Bake muffins for 30-35 minutes, or until they’re golden brown and semi-firm to the touch (they will continue to solidify as they cool). Serve topped with a smear of dairy free cream cheese and local honey, to taste. Enjoy!