Fall is in the air, the weather is turning crisp leaves are falling from the trees and Apple picking is in full swing. I honestly love this time of year, I especially get into the baking mood as the air starts to cool. Fall is a great time for squash, especially butternut squash. The sweet taste goes great in baked goods and pancakes and it’s a great way to hide vegetables from our veggie avoiders.
1 cups Butternut Squash, puree
2 eggs
1 cup sugar
½ cup oil
1 tsp vanilla
½ tsp nutmeg
1 tsp cinnamon
½ tsp cloves
1 ⅔ cup gluten free all purpose 1:1 baking flour
In a bowl place, squash, eggs, sugar, vanilla and oil. Whisk. In a separate bowl combine nutmeg, cinnamon, cloves, flour and baking powder. Mix until combine. Place dry ingredients in with wet ingredients and stir till well combined. Place in 12 muffin tins filling ¾ of the way full. Bake at 350 degrees for 25 minutes.