I thought my love for delicata squash couldn’t get any deeper after making my cinnamon spice squash cookies, but then I made the recipe for these delicata squash muffins and just about died and went to delicata heaven. Slightly dramatic? Maybe. Very accurate depiction of how DELISH these squash muffins are? Heck yes. 

Life has been a crazy balancing act lately and there are so many days that I simply feel so incredibly worn down from the onslaught of responsibilities that I face. Despite having a million things I “should” do each day (as in homework, studying, etc.), there are times where the best thing I can do for my stress, anxiety and overall mood is do something creative that has nothing to do with school. Writing a blog post, developing a new recipe, photographing meals, journaling – all of these creative outlets are what fill me back up when it feels like school, work and Alpha Phi are sucking the life out of me.


I used to fall into the trap of being a workaholic when it came to school. I needed to do everything perfectly and give 110% with every assignment, essay and project, no matter how big or small. I realize now that my happiness and my health (mental and physical) are so much more important. If I get a B on an essay, but I’m overjoyed because I spent a day doing the things I love, it’s more satisfying than getting an A, but being miserable from being locked in the library.


I’ve been blocking out time each week, and especially on the weekends, to do the creative things I love. Some people may see it as procrastination, but I see it as necessary. When I don’t spend time doing the things I truly love and feel like I’m only giving my all to things that truly don’t matter in the long-term, it makes me feel empty. And I’m not saying school isn’t important. It’s HUGELY important. But getting 99% on everything isn’t important.


These squash muffins were the result of one of those moments where I put the books away, neglected studying a little and brought myself back to my happiest self in the kitchen. Developing recipes, especially when they include squash, seriously brings me so much joy and I always feel more focused and ready to hit the books again once I’m done. I love the creativity (but also science) that goes into it and the anticipation to see how it turns out.

And let me tell you, the anticipation for these squash muffins was REAL. My patience was definitely tested. 

Tag me on Instagram if you try this recipe (and if you fall just as in love with delicata as I have)!!

XO nat

Related: Paleo Acorn Squash Caserole, Paleo Pomegranate N’Oatmeal Cookies, Paleo Turmeric Golden Milk Cookies

Paleo Delicata Squash Muffins

Fall-inspired muffins that will nourish your body and your tastebuds!


1 1/2 cup almond flour

2 Tbsp coconut flour

2 Tbsp cinnamon

1 tsp nutmeg

1/8 tsp salt

1/2 tsp baking soda

1/2 cup baked delicata squash about 1 small squash

1/4 cup honey

2 Tbso coconut oil

1 tsp pure vanilla extract

2 eggs

1/4 cup creamy almond butter

1/4 cup almond buter

1/2 cup chopped pecans

1/2 cup raw pumpkin seeds


  1. Preheat your oven to 400F.

  2. You will start by baking your delicata squash. Scrub the outside of your squash and cut in half. Place face down in an oven-safe dish and fill with about ½ an inch of water. Bake for about 30 minutes (or until you can easily stick a fork through it)

  3. Once the delicata squash is finished baking (you will be able to tell when a fork can easily stab through the skin all the way through), take it out of the oven and scrape out the seeds.

  4. Reset the oven to 350F and let cool.

  5. Scrape the inside of the squash and measure out your ½ cup needed for this recipe (note: you can eat the skin of delicata squash when it is cooked, but you only want to use the inside for this recipe).

  6. Place the squash in a blender or food processor and blend until smooth.

  7. In a bowl, whisk your eggs until yolks and whites are combined. Add the blended squash, honey, melted coconut oil, vanilla extract and almond butter and stir well.

  8. In a separate bowl, mix the almond flour, coconut flour, cinnamon, nutmeg, salt and baking soda.

  9. Combine the wet and dry ingredients and add in chopped pecans and raw pumpkin seeds (or other nut of choice).

  10. Pour batter into prepared muffin tins.

  11. Bake for 30-35 minutes.

  12. Let cool and enjoy! Store in an airtight container in the fridge for up to a week.