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.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 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
- 1egg
- 1tablespoon vegetable oil
- ½cup crushed pecans, or to taste
- 3tablespoons brown sugar, or to taste
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Spread butternut squash over a baking sheet.Step 2
Bake 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 3
Combine 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 4
Mix 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 5
Scoop 1/3 of the batter into each muffin cup. Combine pecans and brown sugar in a small bowl; sprinkle over the muffins.Step 6
Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.