Sweet Butternut Squash Muffins |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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A little sweeter, a little fluffier, a little tastier than the original, but with more fat and calories. Makes a beautifully bright-colored muffin perfect for the fall table. An excellent way to use the squash. Ingredients:
cooking spray |
1 butternut squash, halved lengthwise and seeded |
water, as needed |
3/4 cup white sugar |
3 tablespoons butter |
1 cup all-purpose flour |
3/4 cup oats |
2 1/2 teaspoons baking powder |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground allspice |
1/4 teaspoon salt |
2 eggs |
1/2 cup milk |
1 tablespoon sour cream |
1 teaspoon vanilla extract |
12 pecan halves |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray or line with paper liners and prepare the liners with cooking spray.
2. Put squash into a roasting pan with cut sides down. Pour enough water into pan to fill 1/2-inch deep.
3. Roast squash in preheated oven until flesh is easily pierced through with a fork, about 45 minutes. Remove roasting pan and reduce heat to 350 degrees F (175 degrees C).
4. Scoop hot squash into a large bowl and mash until no large chunks remain. Stir sugar and butter into the squash.
5. Whisk flour, oats, baking powder, cinnamon, nutmeg, allspice, and salt together in a bowl.
6. Beat eggs, milk, sour cream, and vanilla extract together in a separate bowl. Stirring constantly, add a spoonful of squash mixture into the egg mixture to temper it before adding egg mixture to the squash mixture; stir.
7. Fold flour mixture into the squash mixture until just incorporated; spoon into muffin tins. Top each with a pecan half.
8. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.
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