Delicate, sweet and lightly spiced muffins, featuring roasted butternut squash, and finished with a super-simple maple glaze. Gluten free flour substitutes easily for all-purpose flour here.
- 1 3/4 cups gluten free flour like King Arthur's Measure for Measure
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1 cup butternut squash roasted
- 1/3 cup milk
- 1/4 cup canola oil
- 1/2 cup brown sugar packed
- 1 large egg lightly beaten
- 1 teaspoon vanilla extract
- 1/3 cup powdered sugar
- 2 tablespoons maple syrup
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Preheat oven to 350 degrees F. Prepare standard or mini muffin pan with spray oil.
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In a small bowl, combine the flour, baking powder, salt, and spices. Whisk together and set aside.
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In a medium bowl, combine the squash, milk, oil, brown sugar, egg, and vanilla. Whisk until combined.
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Add the flour mixture and stir with a mixing spoon just until moistened. Do not overstir.
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Fill each well in the muffin pan 2/3 full. If using standard muffin pan (12 muffins per pan) bake for 17-20 minutes. If using a miniature muffin pan (usually 24 muffins per pan), bake for 13-15 minutes. Muffins are done when tops are no longer sticky in center.
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Remove from pan and cool completely on a cooling rack. Once they're cool, place the cooling rack on a cookie sheet (to catch the drips).
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In a small bowl whisk together the powdered sugar and maple syrup. Dip each muffin top in the glaze, let excess drip back into bowl, then place muffin on cooling rack to set. Store in covered container for up to 3 days.