Fall is here which means apple pie, pumpkin pie, and pumpkin muffins. If you struggle with histamine intolerance certain spices such as cinnamon, nutmeg, cloves and allspice may be contributing to your symptoms. Cinnamon is a big trigger for me. So how do we make squash muffins or pumpkin pie tasty without these spices? I use some darker sweeteners like dark maple syrup, molasses and vanilla to get complex flavors without the spices. This combination brings a wonderful warming taste to these squash muffins without the added histamine. You can also add a pinch of cardamom which is a very nice low histamine spice. Adding veggies to baked goods is also a great way to get kids to eat more veggies too. These muffins are loaded with vitamin A, omega 3’s, fiber, B vitamins and good monounsaturated fats.

Also, I couldn’t resist this spatula at Target this past weekend, #squashgoals put me in the mood for some squash muffins. I love a good pun. So let’s meet our #squashgoals (hehe) with some amazing Maple Squash Muffins!

For more anti-inflammatory, low-histamine and gluten free recipes check out The Anti-Inflammatory Kitchen Cookbook, available now.

Maple Squash Muffins

Makes 12 muffins

Total Time: 45 minutes

Active Time: 20 minutes

Ingredients:

1C mashed buttercup or butternut squash or pumpkin

1/2C extra light virgin olive oil

1/2C dark maple syrup

1 Tbs molasses

1 tsp vanilla extract

2 eggs (or can substitute 2 Tbs ground flax or ground chia seed mixed with 6 Tbs water)

2C all purpose GF flour blend

1/2C all purpose oats

1 Tbs chia seed

1 tsp baking powder

1 1/2C plant milk (I like oat milk)

Garnish: sugar in the raw or maple sugar

Directions:

1. Prepare and cook squash or for a quick way simply purchase pureed frozen butternut squash and defrost. If cooking from whole squash, remove flesh from skin and mash well with a fork until smooth.

2. In a large bowl combine squash, olive oil, maple syrup, molasses, vanilla extract, eggs. Mix until well combined.

3. In a blender combine oats and chia seed and blend until smooth.

4. Add ground oats/chia seed and GF all purpose flour blend and baking powder to wet ingredients. Then add 1 1/2C milk and stir until combined. The oats and chia seed absorb more liquid to you will finds this thickens upon standing.

5. Grease muffin tins or line with paper wrappers. Fill muffin tins 3/4 full. Garnish with a pinch of sugar in the raw if desired.

6. Bake at 350 degrees for 25-30 minutes depending on the size of your muffins. Use a toothpick inserted in the middle to check for doneness, it will come out clean when cooked through. Let cool completely and remove from muffin tins. These muffins freeze great and are delicious with a drizzle of maple butter on top.

   (The muffins in the paper liners took 30 minutes, the large muffins in the tins took 25 minutes)