Butternut Squash Pecan Muffins
Warmly spiced butternut squash muffins make you look forward to fall. To make it easier, you can use frozen cubed butternut squash.
- Serves: 12 persons
- ½pound butternut squash, cubed
- ½cup white sugar
- ½cup all-purpose flour
- ½cup whole wheat flour
- ½cup wheat bran
- 2teaspoons baking powder
- ¾teaspoon ground cinnamon
- ¼teaspoon salt
- ¼teaspoon ground ginger
- ¼teaspoon ground nutmeg
- ¼teaspoon ground cardamom
- ¼teaspoon ground star anise
- ¼teaspoon ground allspice
- ¾cup milk
- 1tablespoon vegetable oil
- ½cup crushed pecans, or to taste
- 3tablespoons brown sugar, or to taste
Step 1Preheat the oven to 350 degrees F (175 degrees C). Spread butternut squash over a baking sheet.
Step 2Bake in the preheated oven until soft, about 25 minutes. Remove and let cool. Leave oven on. Line a 12-cup muffin tin with paper liners.
Step 3Combine white sugar, all-purpose flour, whole wheat flour, wheat bran, baking powder, cinnamon, salt, ginger, nutmeg, cardamom, star anise, and allspice in a large bowl.
Step 4Mix milk, egg, and oil in another bowl. Mash cooled squash with a fork; mix into the milk mixture. Pour over flour mixture and fold until combined.
Step 5Scoop 1/3 of the batter into each muffin cup. Combine pecans and brown sugar in a small bowl; sprinkle over the muffins.
Step 6Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.