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    You are at:Home»Dairy-Free Recipes»Bread»Squash Cakes: Loved as Winter Muffins or Cupcakes

    Squash Cakes: Loved as Winter Muffins or Cupcakes

    9
    By Sarah Hatfield on December 12, 2017 Bread, Breakfast, Dairy-Free Recipes, Sarah's Recipes

    A decade has passed since our Associate Editor, Sarah Hatfield of No Whey Mama, initially shared this fun squash cakes recipe with us. So she whipped up another batch and took some photos to give this delicious post a refresh.

    Squash Cakes Recipe - Dairy-free Muffins or Cupcakes - your choice!

    When I created this recipe many years ago, I was inspired by a sale of frozen winter squash. These days the squash I cook with comes from our local CSA, and this time of year there is a lot of it! I love roasted butternut squash and could eat squash fries every day, but that still leaves acorn squash, which is not my favorite. However, after baking it and pureeing it, the acorn squash makes a lovely addition to these little squash cakes.

    You can serve squash cakes like muffins, as pictured here, or you can top them with frosting for some delicious cupcakes. I recommend this Spiced Buttercream Frosting for a perfect topper. The cakes themselves are very tender and have a mild flavor, so they can handle a flavorful frosting.

    Squash Cakes Recipe - Dairy-free Muffins or Cupcakes - your choice!

    Special Diet Notes: Squash Cakes

    By ingredients, this recipe is dairy-free / non-dairy, optionally nut-free, peanut-free, soy-free, and vegetarian.

    For egg-free and vegan squash cakes, use a powdered egg replacer or you can experiment with your favorite egg replacer.

    For gluten-free squash cakes, we recommend using the eggs, but you can substitute your favorite gluten-free baking blend for both flours.

    Squash Cakes (Muffins or Cupcakes!)
     
    Print
    Prep time
    10 mins
    Cook time
    20 mins
    Total time
    30 mins
     
    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
    1. Preheat your oven to 375ºF and grease or line 18 muffin cups.
    2. Sift together the flour, salt, sugar, and baking soda into a medium bowl.
    3. In a large mixing bowl, whisk or beat the squash, oil, eggs, and spices with a hand mixer until relatively smooth.
    4. Add the dry ingredients to the wet and stir just to combine. Stir in the chips, nuts, or raisins (if using).
    5. Pour the batter into your prepared muffin tins.
    6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
    3.5.3229

    Key Pantry Supplies: Squash Cakes


    More Winter Muffin Recipes

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    Whole Wheat Pumpkin Raisin Muffins Recipe (Dairy-Free and filled with goodness!)

    Chai Double Chocolate Muffins (optionally vegan, nut-free & soy-free)

    Warm Chai Chocolate Chip Muffins Recipe - A delicious infused dairy-free delight to enjoy any day.

    Matcha Latte Mini Muffins (vegan, nut-free & soy-free)

    Matcha Latte Mini Muffins - warm, mild green tea flavor, soft cupcake-like crumb, but a pure whole wheat, dairy-free & vegan recipe.

    Sarah Hatfield

      Sarah is the Associate Editor for Go Dairy Free. Her previous experience includes work as a copy editor at Thoroughbred Times magazine, a content writer at Travelago.com, and an intern at Mister Rogers’ Neighborhood. Sarah was a 'mom blogger' for many years but now mostly hangs out on Go Dairy Free and Instagram.

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      9 Comments

      1. Kristina @ Love & Zest on December 13, 2017 6:19 am

        I love when you can sneak in some extra veggies without anyone knowing! These looks amazing!

        Reply
        • Sarah Hatfield on December 13, 2017 6:33 am

          Me too! My kids were shocked to learn there was squash in their cupcakes.

          Reply
      2. Whitney E, R.D. on December 13, 2017 5:28 am

        Squash cakes…Genius! These little muffins look incredible! Thank you so much for adding a vegan option in as well 🙂

        Reply
        • Sarah Hatfield on December 13, 2017 6:32 am

          Alisa was the one who figured that out!

          Reply
      3. Jessica Levinson on December 13, 2017 5:24 am

        These squash cakes look so delicious! Love the idea of topping with the Spiced Buttercream Frosting!

        Reply
        • Sarah Hatfield on December 13, 2017 6:31 am

          It really does dress them up!

          Reply
      4. Sarah on December 12, 2017 3:27 pm

        A great way to sneak in some nutrtion and use up all the squash. I was in need of new ways to enjoy it and finally we ate the last of our squash from the garden. These sound delicious!

        Reply
        • Alisa Fleming on December 12, 2017 3:42 pm

          I love that you grow winter squash – so cool!

          Reply
        • Sarah Hatfield on December 13, 2017 6:31 am

          They are good with almost any kind of squash, really. I just always end up with extra acorn squash!

          Reply

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