One of my favorite things about autumn, aside from the changing of the leaves, Halloween and soups, is…the availability of squash, pumpkins and all manner of gourds. Yep, that’s right, I said it.

Gourds.

Pumpkin isn’t just for carving and pie, not anymore. Take a pumpkin and turn it into Pumpkin Blondies or Pumpkin Cookies. Grab a butternut squash and turn it into Butternut Queso! Hokkaido? Make it a stew or a pasta sauce!

It’s my jam and since the butternuts have gotten bigger, it was time to make use of one, right?

I usually make cookies, pies and even a mousse when it comes to sweet applications for squash and this vegan dessert recipe is no different. I wanted a gingerbread-y taste but The Hubs asked for cupcakes because he just loves mini-cakes so I compromised with Gingerbread Butternut Squash Cupcakes.

This recipe is easy, requires just one bowl and a little patience.

What You’ll Need:

*Mixing bowl
*Whisk
*Cupcake/Muffin Pan

Ingredients:

Instructions:

*Pre-heat oven to 180C/350F

*Prep your cupcake pan with or without liners

*In your mixing bowl, whisk together all purpose flour, add light & dark brown sugar, baking soda, baking powder, salt and gingerbread cookie spice.

*In the same bowl, whisk in butternut squash (smashed), oil, vinegar and vanilla to the mixing bowl and mix into a thick batter. Do NOT overmix.

*Divide the batter into the cupcake tins, filling about 2/3 each.

*Bake 20 to 25 minutes or until toothpick comes out clean.

*Let cool and then eat…or add frosting if that’s your thing.

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