Paleo Gingerbread Squash Muffins or Donuts, gluten free, grain free, sugar free, low carb

Tis the season for squash!  And in my opinion, there is nothing better than roasted butternut squash. I even love eating the skins! Roasted dry, the squash naturally caramelizes on the pan, giving it a sweetness that made these Gingerbread muffins and baked gluten free donuts to die for...

I've used roasted squash in many gluten free recipes like my  Spice Cake, Tomato and Squash Soup and my Squash Brownies. Each time I use it I'm amazed by the results.
It adds texture and moisture, not to mention fiber that helps reduce carbs, potassium and 1 cup equals 297% of your daily Vitamin A.
Because of squash's natural sweetness, baking sugar free with stevia tastes wonderful. I love how squash also reduces the need for fat in many recipes.
What I was trying to achieve by regrinding the almond meal flour was a finer texture for these muffins and donuts and it worked. They turned out moist but not spongy! And did you see all you have to do is stir it up in a bowl? That's my kind of cooking!
I can't wait for the holidays and roasting more squash for gluten free pumpkin pie!

Linked up with Fat Tuesday, Hearth and Soul, Totally Talented Tuesdays and Gluten-Free & DIY 

Makes 10 donuts or muffins

Ingredients:

• 1 1/2 cups (121 grams) gluten free Almond Meal flour, ground and sifted-see notes
• 1 tablespoon gluten free cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon gluten free allspice
• 20-25 drops cinnamon liquid stevia or 1/2 cup sweetener of choice, like erythritol
• 2/3 cup (131 grams) dry roasted butternut squash, peel and mash with fork -see notes
• 4 large eggs

Instructions:

Preheat oven to 300 degrees F/149 C.  Generously grease or line donut pan or muffin tin

1. In a bowl, combine the almond meal flour, cinnamon, salt, baking soda, and allspice. Set aside.
2. In another larger bowl, vigorously whisk the eggs, stevia and squash until creamy. 
3. Combine the flour with the egg mixture, whisk well until smooth. The batter should be fairly thick.
4. Fill prepared donut or muffin pans 3/4 full. Bake for 15-20 minutes or until a stick comes out clean.

Notes:

For the squash, cut off the ends. Cut squash into large even chunks, scrape out remove seeds and membranes. Do not remove skin. Roast dry on a baking sheet at 350 degrees for apx 40 minutes or until tender. Once cooked, cool slightly and scrape out the flesh for recipe. Mash with fork. Measure. Store covered in the fridge.  You can also freeze mashed squash for later use.

For the Almond Meal flour,  because almond meal flour can be coarse I ground it for a finer texture this time. Fill a coffee grinder 3/4 full and pulse several times until the flour looks finer. Sift and regrind any large bits.  Measure after grinding.