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butternut squash muffin

Spiced Butternut Squash Muffins

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These muffins are cozy fall- warm cinnamon, clove, and nutmeg, sweet squash, grated apple, and bright orange zest, all studded with toasted walnuts. They are moist without being heavy, lightly sweet, and just as good for breakfast as they are for an after-school snack.

  • Total Time: 39 minutes
  • Yield: 12 servings

Ingredients

  • 1½ sticks unsalted butter, melted and browned
  • 1¼ cups (250 grams) dark brown sugar
  • 4 large eggs
  • 1 cup (225 grams) roasted butternut squash, pureed
  • 1 sweet apple, peeled, cored, and grated
  • Zest of 1 orange
  • 1 teaspoon vanilla
  • 3 cups (420 grams) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ¾ cup toasted walnuts, chopped

Topping

  • ¼ cup toasted walnuts, chopped
  • 1/2 teaspoon cinnamon
  • 2 tablespoons dark brown sugar

Instructions

  1. To roast the squash, preheat the oven to 375°F. Halve a butternut squash lengthwise and scoop out the seeds. Brush the cut sides lightly with olive oil and place cut side up on a lined baking sheet. Roast for about 45 minutes, until very tender. Let cool, then scoop out the flesh and puree until smooth. Measure 1 cup (225 grams) for the recipe.
  2. Preheat the oven to 350°F. Line a standard muffin tin with liners or grease muffin tin well.
  3. In a large bowl, whisk together the melted butter and dark brown sugar until smooth. Add the eggs one at a time, whisking well after each addition.
  4. Whisk in the squash puree, grated apple, orange zest, and vanilla until combined.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
  6. Add the dry ingredients to the wet ingredients and stir just until combined. A few streaks of flour are fine. Fold in the toasted walnuts.
  7. Divide the batter evenly among the muffin cups, filling to the top.
  8. Mix topping ingredients and sprinkle over the top of the muffins.
  9. Bake for 20 to 24 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack.

Notes

Toast the walnuts first for the best flavor.  They can turn soft otherwise in such a moist batter.

If your squash puree looks especially watery, blot it with a paper towel before measuring.

Muffins keep at room temperature for 2 days, or in the fridge for up to a week.

The squash can be roasted and mashed a day or two ahead and kept in the fridge.

  • Author: Antigone
  • Prep Time: 15 minutes
  • Cook Time: 24 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://tigstable.com/spiced-butternut-squash-muffins/

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