Thirty Second Thursday: Squashed

A pumpkin is a winter squash, but not all winter squashes are pumpkins. Luckily, that does not preclude one from substituting a different squash for pureed pumpkin. I don't necessarily have anything against canned pumpkin, but as long as it is winter squash season, why use something that is preserved rather than fresh (ish)? So here is likely my last baking venture of 2011!

Not-Pumpkin Muffins

1 small butternut squash, roasted, peeled and pureed

1/4 cup apple sauce

2 tbs canola oil or melted coconut oil

15-20 drops vanilla liquid stevia

2-3 tbs agave nectar (can sub in 1 tbs of molasses for more of a gingerbread flavor)

2 tsp cinnamon

1 tsp all-spice

1/3 tsp ground ginger

1/4 tsp nutmeg (optional)

1/4 cup ground flax seed + 1/3 cup water

1 tsp apple cider vinegar or lemon juice

1/2 tsp sea salt

1 tsp baking soda

2 tsp baking powder

1/3 cup tapioca starch

1/4 cup millet flour

1/2 cup brown rice flour

1/4 cup chopped pecans (optional)

1/4 cup chocolate chips (optional)

1/4 cup ground coconut (optional)

1. Add water to flax and allow to sit for five minutes until thickening. Use a sturdy wooden spoon (I mean, what else?!?!) to mix squash puree, applesauce, oil, sweeteners, spices and flax egg.

2. Combine flours, salt, baking powder, and baking soda until well-incorporated. Finish off with add-ins and the vinegar.
3. bake in muffin tins at 350F for 20 (mini) to 35 (regular) minutes until firm and a knife comes out clean.

Need more healthier treats? Try Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free.