Breakfast

Butternut Squash Muffins


This week has been a bit on the rough side, especially for poor Munchkin. She is working on getting a molar in, which is always a big deal. But in addition to the teething and the not sleeping well, I think she is also going through a growth spurt. She is eating like crazy (both often and large amounts at a time) and just cannot stay on her poor feet, poor girl. Every time my children go through a growth spurt its like their feet become super slippery. She falls onto every corner she passes and face plants the floor about 15 times a day. Every day we either have a bloody nose or a split lip. And sometimes we have both. Poor ridiculous child. 

No, she is not eating a muffin here. She was having tomato soup, which is probably the most difficult thing to feed a one year old who wants to do everything all by herself. It ended up being everywhere by the time she was done. And resulted in a bath AND moping the dining room. 
These muffins are a great alternative to pumpkin! They are moist, flavorful, and have a fantastic streusel on top (which makes every muffin a million times better, doesn’t it?) And if you happen to buy a large butternut squash and get too much puree from it, don’t worry, I have a good reason to use it coming up next! You could also use pureed butternut squash you find in your freezer isle.

Butternut Squash Muffins

by The Gingered Whisk
Prep Time: 1 hour
Cook Time: 25 minuts
Keywords: breakfast bread butternut squash fall
Ingredients (1 dozen muffins)
  • 1 1/2 lb butternut squash (or 1.5 cups of pureed squash)
  • 1/8 tsp cardamom
  • 1/4 tsp ginger
  • 1/2 tsp clove
  • 1/2 tsp nutmeg
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 cups flour
  • 1/4 cup applesauce
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 tsp vanilla
  • Streusel:
  • 1/4 cup sugar
  • 1/8 + 1 TBSP flour
  • 1.5 TBSP butter
Instructions
Preheat the oven to 350F.
Cut the butternut squash in half and scoop out the seeds.
Place the squash cut side down in a baking dish and add 1″ of water on it.
Bake for 45 minutes.
Remove from oven and allow to cool a bit.
In a medium bowl whisk together the spices, salt, baking powder, baking soda, and flour.
Scoop out the squash and place in a food processor; blend until smooth.
Measure out 1 1/2 cups of puree and place in a large bowl.
Mix in the sugar, brown sugar, and applesauce.
Mix in the dry ingredients into the wet until just combined (don’t over mix).
Divide the batter into greased muffin tin.
In a small bowl mix together the ingredients for the streusel with your fingers until it resembles sand.
Sprinkle over the muffins.
Bake 20-24 minutes.
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