Butternut Squash and Hazelnut Muffins (gluten-free, grain-free, lower-sugar)

I had leftover butternut squash to use, and ordered myself my own hazelnuts, and had wanted to make this recipe forever. I also had fresh cranberries still leftover in the freezer, so I added them to half the batter, but this greatly increased the baking time due to the amount of moisture! If you make them with the grain-free ingredients, prepare to bake them up to twice as long as the recipe indicates. 

Butternut Squash and Hazelnut Muffins
(based on the recipe at Italian Food Forever, but modified for grain-free ingredients and to make half as many)

Ingredients

• 1 1/3 cups almond flour
• 1/3 cup tapioca flour (optional but I find it helps the texture)
  
• 1/2 tbsp ground cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg at room temperature
• 1/2 cup milk of any variety (I used almond-coconut)
• 1/2 cup pureed, baked butternut squash
• 1/4 cup maple syrup (I used coconut sugar)
  
•  2 tablespoons mild flavored vegetable oil
• 1 Teaspoon Vanilla Extract
•  1/2 cup finely chopped hazelnuts (or walnuts) 

Instructions

1. Preheat oven to 425 degrees F. and line a muffin pan with paper liners.
2. In one bowl, stir together the flours, spices, baking soda, and salt.
3. In another bowl, whisk together the eggs, milk, squash puree, maple syrup, oil, and extract until blended.
4. Pour the wet ingredients into the dry along with the hazelnuts and stir with a wooden spoon just until blended.
5. Divide the batter into the muffin liners, then sprinkle the tops with the hazelnuts.
6. Bake for 7 minutes then reduce the heat to 350 degrees and continue to bake for about 7 to 8 minutes longer, or until a cake tester inserted into the center of a muffin comes out cleanly.
7. Cool 5 minutes then serve.