Squash Cakes (Muffins or Cupcakes!)
Prep time
Cook time
Total time
Author: Sarah Hatfield
Serves: 18 cakes
Ingredients
- 1 cup all-purpose flour
- ½ cup whole wheat flour or white wheat flour
- ½ teaspoon salt
- 1 cup sugar (can sub coconut sugar for unrefined and less sweet)
- 1 teaspoon baking soda
- 1 (12-ounce) box frozen winter squash, thawed or 1½ cups pureed squash
- ½ cup non-GMO canola oil or other neutral oil
- 2 eggs, beaten
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ cup dairy free chocolate chips, chopped nuts, or raisins (optional)
Instructions
- Preheat your oven to 375ºF and grease or line 18 muffin cups.
- Sift together the flour, salt, sugar, and baking soda into a medium bowl.
- In a large mixing bowl, whisk or beat the squash, oil, eggs, and spices with a hand mixer until relatively smooth.
- Add the dry ingredients to the wet and stir just to combine. Stir in the chips, nuts, or raisins (if using).
- Pour the batter into your prepared muffin tins.
- Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/squash-cakes