Autumn Spice Muffins

Ahhh, the season of pumpkin spice is upon us!  I’ve put a little twist on this old favourite by using Acorn squash puree instead of pumpkin; I had some leftover from making the Sweet and Spicy Acorn Squash Soup.  I topped these babies off with some vegan cream cheese frosting that I had leftover from making James’ birthday carrot cake.  You work with what ya got, ya know?  The only thing I should’ve added to the recipe (which I totally meant to but forgot to put in) are walnut crumbs.  So if you’re trying this recipe out, I would highly recommend adding them to add a little bit of crunch and nuttiness to the flavour profile.  These muffins would be a yummy dessert to serve for a Thanksgiving dinner; and equally as delicious as a quick, albeit slightly indulgent, breakfast.  To all my fellow Canadians, and to anyone else reading, Happy Thanksgiving!


Spice Mix:

  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground clove

Muffin Batter:

  • 2 tbsp ground flax
  • 4 tbsp water
  • 1 cup pureed acorn squash
  • 1/2 mashed banana
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 4 tbsp cane sugar
  • Autumn Spice Mix
  • 1 tbsp coconut oil
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 cup whole wheat flour
  • 2/3 cup almond flour



  1. Preheat oven to 350 degrees F.
  2. In a small bowl make the flax egg by combining the ground flax with water and set aside for five minutes.
  3. In a large mixing bowl add the pureed acorn squash, mashed banana, maple syrup, vanilla extract, cane sugar and mix together.
  4. Next add the spice mix, coconut oil and flax egg and mix thoroughly.
  5. In a smaller bowl, combine the baking soda, baking powder, wholewheat flour and almond flour together.
  6. Pour the dry ingredients into the larger mixing bowl with the wet ingredients.  Mix thoroughly until you have a sticky batter.
  7. Pour the batter into a greased muffin tin.  I made 6 large muffins.
  8. Bake for 25 – 30 mins, and let cool for 15 – 30 mins.
  9. Top with cream cheese icing (optional).  I used Minimalist Baker’s Vegan Cream Cheese Frosting recipe.


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