• Cooking Time: 22
  • Servings: 12
  • Preparation Time: 15 minutes


I found a pumpkin muffin recipe from "The Realistic Nutritionist" but didn't have any pumpkin on hand. Instead I had some butternut squash that needed to get used up. I deleted a few things from the recipe and added a few things (like the dates) and was pleasantly surprised with how they turned out. My boyfriend loves them too!


  • 2 eggs
  • 1 1/4 c. pureed butternut squash
  • 1/2 c. brown sugar
  • 1/4 c. canola oil
  • 1 tsp. vanilla extract
  • 1 tsp baking soda
  • 1 c. combination of soy flour, brown rice flour, and oat flour
  • dash of salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 Tbsp. ground pumpkin seed
  • 20 chopped and pitted dates


  • 1. Preheat oven to 350 degrees. Grease or line a 12 cavity muffin pan.
  • 2. Mix the wet ingredients with the sugar. Mix the dry ingredients together, then add the dry ingredients into the wet while mixing until smooth. Add the chopped dates.
  • 3. Fill muffin cavities about 3/4 full. Bake for about 22 minutes or until a toothpick comes out clean. Enjoy!

Categories: Muffin 
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