Pumpkin Muffins (vegan, acorn squash)

acorn squash pumpkin vegan chocolate chip muffins

We’ve been getting a lot of acorn squash in our farm box. I used to love plain mashed acorn squash, but now prefer it in baked goods for its sweet and delicate flavor. I roasted the acorn squash at 400°F in my halogen oven and scooped out the insides to use as puree in baking, and ended up with about 4 cups from two squashes.

This recipe is a variation on  the pumpkin muffin recipe I posted in January. It makes a thick, dense batter that produces a muffin more on the bready than cakey side. I love it with coffee.


  • measuring cups and spoons
  • 2 mixing bowls
  • mixing spoon or electric mixer
  • muffin tin with 12 2½-inch cups
  • cooling rack


  • 2 cups white whole wheat flour or whole wheat pastry flour
  • 2 tablespoons sugar or xylitol
  • 2 tablespoons flax meal
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg
  • 1 acorn squash
  • 1 cup unsweetened applesauce
  • 3 tablespoons coconut oil
  • ½ cup vegan chocolate chips or chopped bittersweet baking chocolate


  1. Split acorn squash in half and place open-side down on baking sheet.  Bake at 400°F for 30 minutes. Alternatively, steam squash halves until soft. Scoop out insides and use 1½ for recipe.
  2. Mix wet ingredients (1½ cup mashed acorn squash, applesauce, oil, and flax) together.
  3. Mix together flour, sweetener, baking soda, baking powder, and spices. Mix in an optional ½ teaspoon salt, then gradually stir in the wet ingredients. Batter should be somewhat lumpy.
  4. Stir in chocolate pieces.
  5. Spoon batter into muffin tin.
  6. Bake at 400°F for 20 minutes, or until tops are firm and inserted toothpick comes out clean.

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