These Autumn Harvest Spice Muffins are made with roasted, caramelized fruits and veggies for a naturally sweet way to enjoy the fall season! They are Oil Free, Vegan and Gluten Free too;)
My Autumn Harvest Spice Muffins are totally adaptable! Use what delights you!! Pumpkin, Acorn Squash, Pears, Persimmons would all work beautifully! It’s all about using what’s in season.
Surprise, surprise, I didn’t add Persimmons to this recipe. I’m hoarding them for a coming attraction;) For these muffins, I used 2 (very ripe) Plantains, 1 Red Beet, 1 Apple and 2 cups chopped Butternut Squash.
Then, I roasted them at 450 Degrees for 30 minutes (until they had nice caramelization.) Of course, I promptly ate about 1/2 c right out of the pan because it was soooo good! Yes, you will have extra. You’re welcome;)
This recipe calls for 2 cups of fruits/veggies. Since the recipe only calls for 1 cup flour, that means it’s really moist without added oil. Also, the puree serves double duty as an egg replacer! Even though it was sweet enough to my palate, I added the maple syrup to sweeten it up a bit for Julian. But adjust to your taste buds!
My friend was the inspiration for the cinnamon glaze. He mentioned his favorite baked good is a Cinnamon Roll. Since he will be a recipient of these muffins, I added the glaze just for him.
Autumn Harvest Spice Muffins
“There is nothing wrong with loving the crap out of everything. Negative people have their walls. So never apologize for your enthusiasm. Never. Ever. Never.” ~Ryan Adams