Name: Butternut Squash Muffins for Halloween
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: ⅔ cup buckwheat groats, soaked; 1 and ¼ cups oat bran; 1 Tbsp tahini; 1 and ¼ cups plant-based milk; ⅓ tsp salt; 2 tsp cinnamon; 2 tsp ginger powder; ⅛ tsp cardamon; ⅛ tsp ground nutmeg; 6 Medjool dates; 2 Tbsp poppy seeds; 3 tsp baking powder (aluminum free); 1 and ¼ cups raw butternut squash, finely grated

Certificates

Plant-Based Nutrition About the Certificate Sample Course Testimonials

Food & Sustainability About the Certificate
Courses

Whole Food, Plant-Based Cooking: A Beginner's Course Whole Food, Plant-Based Cooking: Meal Planning Made Easy
Communities

Join CNS Kitchen Join Whole Communities
Articles

Featured Article

WFPB Nutrition Fuels Faster and Stronger Half-Marathon

Articles All Topics Disease Food Sustainability Family & Kids Fitness

Articles In The Kitchen Nutrition Science Social Issues Success Stories Wellness
Recipes

Featured Recipe

Chocolate Molten Lava Soufflé
(7)

Recipes All Recipes Appetizers Beverages Breakfast Condiments Desserts Dips & Spreads Main Dish

Recipes Salad Dressings Salads Sauces Side Dishes Snacks Soups

Cooking Tips No Oil? No Problem Ingredient Substitutions Building Big Flavor Easy Meal Prep Perfect Tofu Taste & Texture Get Your Grill On Batch Cooking & Meal Prep Sweetness Without Sugar
Resources

Whole Food, Plant-Based Diet Guide The China Study Whole The Future of Nutrition
Events

Upcoming event 04/30/2024

Spotlight on Health Webinar – The Heart of the Matter: Nutrition is Only One Piece of the Puzzle

Sometimes we hear a story so heartwarming and inspirational that we have to retell it. The remarkable resilience of both the body and the human spirit is at the heart of this month’s Spotlight on Health. We invite you to join CNS Medical Advisory Board Chair Michael C. Hollie, MD, on Tuesday, April 30, for an enlightening conversation with cancer survivor and heart transplant recipient Dawn Mussallem, DO. Dr. Mussallem is a board-certified lifestyle medicine breast medicine specialist. She will share about her good health habits before she experienced multiple significant health issues and how these habits helped her recover. Her story is inspiring, and so are her tireless efforts to empower others through whole food, plant-based nutrition. Come hear Dr. Mussallem’s recipe for optimal physical and emotional health.

04/30/2024

Upcoming event 05/11/2024

The Total Health Experience: Eat, Play, Learn

The T. Colin Campbell Center for Nutrition Studies is excited to present its Caribbean Beach immersion program at the Gran Ventana Resort—the perfect opportunity to relax, focus on wellness, and connect with a supportive community.

05/11/2024

Event Calendar All Events
About

About Us Dr. T. Colin Campbell Staff & Executive Board Medical Advisory Board News Write For Us Contact Us
Donate
Español

Recipes » Desserts » Butternut Squash Muffins for Halloween

By Nele Liivlaid

(1)

The grated, fresh butternut squash vs. a puree allows you to taste its deliciousness much more intensely.

Prep: 20 mins Cook: 35 mins Total: 55 mins Yield: 12 muffins

Low Sugar Nut Free Soy Free

Ingredients

⅔ cup buckwheat groats, soaked
1 and ¼ cups oat bran
1 Tbsp tahini
1 and ¼ cups plant-based milk
⅓ tsp salt
2 tsp cinnamon
2 tsp ginger powder
⅛ tsp cardamon
⅛ tsp ground nutmeg
6 Medjool dates
2 Tbsp poppy seeds
3 tsp baking powder (aluminum free)
1 and ¼ cups raw butternut squash, finely grated

Instructions

1. Soak buckwheat groats overnight, then rinse and drain.
2. Heat oven to 350 degrees F (175 C ).
3. Grate the butternut squash finely.
4. Put all ingredients, except squash, poppy seeds and baking powder, into blender and blend into smooth batter.
5. Blend in the baking powder.
6. Finally mix in poppy seeds and grated squash.
7. Divide the batter between 12 muffin forms.
8. Bake in the middle rack for 35 minutes. Remove from oven and let cool.