“Pumpkin” Spice Muffins With Cream Cheese Frosting

Gluten-Free & Refined Sugar-Free
An original Hearth & Helm Recipe
These muffins are super fast and easy to make, they require no refined sugar nor gluten flour, but the best part about them is that this recipe calls for 10 eggs! They are packed full of protein, and are also a great way to get the nourishing butternut squash into your family’s diet. Indeed, butternut squash is similar to pumpkin, another seasonal favorite. We grow a lot of butternut squash and little to no pumpkins. I find that they are more versatile for various recipes. These muffins have a lovely pumpkin spice flavor and they are easier on the waistline than recipes that call for sugar and flour. They are also very moist and keep for several days in the fridge. Yes, if you should so choose- you could use the same recipe with actual pumpkin if you have some on hand.

Today I made these muffins and I am also making a savory butternut squash soup as well. 

Butternut squash is very easy to grow, and it stores for a year or more! We grow the variety called “Waltham”, which does not require curing before eating. You can cut them open, roast them and eat them with butter and salt, or you can scoop out the “meat” and use in myriad recipes like these muffins.

These “pumpkin” spice muffins are so versatile and you can use the same base recipe and substitute cocoa powder for an excellent chocolate cake. 

So, here is the original Hearth & Helm recipe: 

Gluten Free, Refined Sugar-Free, “Pumpkin” Spice Muffins

Ingredients needed: 

2 cups cooked butternut squash
10 eggs
1/4 cup melted or softened butter
1/2 to 3/4 cup maple syrup OR honey
1 cup coconut flour
1 t vanilla
2 t cinnamon
1/2 t powdered ginger
1.5 t baking soda
pinch of salt
a dash or two of clove and cardamom 
Muffin cup liners or butter to grease the pan

For the icing: 
One package of cream cheese
One dollop or sour cream
one dash of vanilla 
1/4 to 1/3 cup maple syrup
Cinnamon 
  1. Prepare the squash- Carefully cut one butternut squash in half long ways, scoop out the seeds, bake rind side up in a 350 degree oven. Use a glass baking dish and add one cup of water to the dish. Bake until you can pierce easily with a fork, which is usually about 45 minutes. Carefully remove the rind after baking, mash the squash in a bowl.

  3. Mix together all ingredients accept coconut flour, no special order.
  4. Once blended, mix in your coconut flour very well. Let it all rest for 5 minutes. 
  5. Stir once more then spoon the mixture into your muffin cups or pans. 
  6. Bake in a 400 degree oven for about 12 to 15 minutes, until set and slightly golden brown on the “peaks”. I press a finger or a fork carefully into the muffin and as long as it seems “done” and sponge-like- they are done. 
  7. Let cool before icing. Blend all ingredients on the list for “icing”,taste test for desired    sweetness, spread over the top of the muffins and sprinkle with cinnamon.