So I’ve made pumpkin muffins before and even sweet potato muffins. Why not acorn squash muffins?? After discovering tapioca flour because of the amazing cookbook, Primal Cravings, I’ve been using tapioca flour WAY more often. If you’re not into it, sorrybutnotsorry. This stuff makes it feel like you’re really having a naughty muffin again. And naughty is my style.

Yesterday I had some sort of stomach bug. And today it’s still creeping in the bathroom. No, not the kind of stomach bug where you’re hoping no one else is home because it’s humiliating what’s going on with you in your bathroom. No, nothing like that. But a stomach ache that just lingers, makes you feel uncomfortable, but still lets you eat. I don’t get it. It can’t be something I ate (or all the Sunday mimosas I consumed) since that would be out of my system by now. Maybe I have tapeworms. That’s always been a greatest fear of mine. Have you ever googled that sh*t? It’s movie story line frightening. Anywho, I don’t think I have a tapeworm. But I am uncomfortable. Today I will not let it ruin my life. Time to conquer the day.

Did you notice that it’s the last day of my giveaway {closed}??? Last chance to get eligible to win 12 paleo books to cascade your book shelves. You’ll have so many recipes, you won’t have to try a new one for at least a year. Except for my website recipes. OBVIOUSLY. Right? Right. Now go sign up before it’s too late!! The giveaway ends at 11:59 mountain time. Yep, mountain time. That’s the time zone I live in so I decided to confuse you all. Haha. I’m funny.

I’m excited for life recently. Well, that’s always. But change is coming. And I love change. I get lots of anxiety about it and worry about the change coming, but I think I like that feeling. I’ve lived in the same house now with two wonderful roommates for the past 3 years. Crazy it’s been three years now. I’ve trained for Regionals within the walls. I’ve created my blog within these walls. I’ve gone through break ups and make ups and crying sessions galore. I’ve drank, ate, laughed, and made a mess in the walls. I’ve walked out of these walls with my roommate to find my car stolen. Then found it the next day. I’ve really found out who I really am within these walls (even thought I find out something new every day). So leaving this wonderful house will be a sad day. You have to understand, this doesn’t happen for months, so even though I love the thrill of change, I love planning even more. Planning a new place I’m going to live is pretty exciting. Now I just have to find that place…

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Lemon Poppyseed Acorn Squash Muffins

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4.4 from 17 reviews

  • Yield: 10 1x




  1. Preheat oven to 400 degrees.
  2. Cut acorn squash in half. Place cut side down on a baking sheet and bake for 25-30 minutes until squash is super soft. The softer the squash gets, the sweeter it will taste.
  3. After squash has cooked, remove seeds and excess strings. The remove the soft squash from the skin and place in a food processor. Then add coconut sugar, coconut oil, eggs, lemon juice and lemon zest.
  4. Once mixture is combined, in a large bowl add dry ingredients- tapioca flour, coconut flour, baking soda, and salt -whisk together.
  5. Pour wet ingredients from food processor into the dry ingredients bowl. Mix until well combined. Fold in poppy seeds. (the mixture will be a little thicker then runny muffin mix so don’t be freaked out)
  6. Place muffin liners inmuffin tin.
  7. Use an ice cream scoop to scoop equal amounts of the mixture into the muffin liners. This should fill 9-11 full muffins.
  8. Reduce oven heat to 350 degrees. Bake muffins for 35-40 minutes. These will take longer than most because the acorn squash is so dense, so keep an eye on them, they may need longer based on your oven.
  9. Remove from oven when they are slightly brown on the top and completely cooked through.
  10. Garnish with coconut butter and honey drizzle on top.

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  1. Lisa says:

    Followed recipe exactly, minus the poppy seeds as I forgot them at the store. I chopped up sliced almonds instead. Flavor is great but mine turned out a bit mushy in the middle, but very brown on the outside. I will turn my oven to 325 degree next time to cook longer. Thanks for sharing.

  2. April says:

    I love this recipe and have made it several times but they never come out done…I end up burning the outside trying to get the inside done. Can I add extra tapioca flour to this for them to not be so mushy in the middle?

    1. juli says:

      that’s so weird! many people have had this issue, so i think it may have to do with the wetness of the acorn squash since that’s something i can’t control. i would try a bit more tapioca next time!

  3. Taylor Edgecomb says:

    Yummy, My friend and I always share our Paleo baked goods when we make stuff. I Love muffins, especially lemon poppy seed. I used chia seeds since that’s all I had. Very Tasty!

  4. J says:

    Doubled the recipe which was a good thing because half the muffin stuck to the muffin cup. Baked for 35 minutes and the tops were brown and a toothpick came out clean but the bottom half was still gooey like squash. Baked an additional 15 minutes and let cool, still squishy 🙁

  5. Cassey says:

    I love your recipes and your cookbook makes me happy. 🙂 If anyone would like to try a flavor variation, I used Rosemary instead of poppy seeds. It was amazing with the honey drizzle. And note to self, I froze half the dozen to see if they would keep. It worked great! Let them thaw in the fridge and zap in the morning for breakfast. Fantastic! Probably my favorite paleo recipe ever! Thank you!

  6. Jess Daniel says:

    Just made these subbing out the tapioca flour by using 3/4 cup coconut flour and 3/4 cup of almond flour and they were PERFECT. My husband says it’s the best he’s ever had, and he’s not big on paleo/gf. I added another teaspoon of coconut oil to make sure the almond flour didn’t dry them out. Divine! Get it girl.