Squash (or Pumpkin) Spice Muffins
1 1/4 cup all-purpose flour
1/2 cup whole wheat flour
1 Tbsp baking powder
2 1/2 tsp pumpkin spice mix *** (see recipe above)
3/4 tsp salt
3/4 cup sugar
1/2 cup dark brown sugar
1 cup squash purée*** (not pie filling- see notes above)
1/2 cup oil (sunflower, safflower, etc.)
1/3 cup plain non-dairy milk
1/4 cup dark cooking molasses (I use blackstrap molasses)
1 tsp vanilla extract
Preheat oven to 400F.
In a large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, pumpkin spice mix and salt.
In a medium bowl, whisk together sugar, brown sugar, squash purée, oil, milk, and molasses. Blend well.
Add the squash mixture the flour mixture and stir until just blended.
Divide batter equally among prepared muffin tins.
Bake in preheated oven for 18-22 minutes or until a toothpick inserted in the middle comes out clean. Let it cool in pan for 3 minutes then transfer to a rack to cool.
Pairs Well With
FEATURING: Squash (or pumpkin)
Deliciously moist muffin that embraces the flavours of autumn. This recipe has a few steps but it is sooooo worth it. Squash is just incredible in this recipe. Pumpkin is just as great too.
- To make your own SQUASH PURÉE: Cut off skin of approx. 1/2 butternut squash. Cut squash in 1 in. cubes and steam for approx. 20 min- until soft. Then mash.
- To make your own PUMPKIN SPICE MIX: In a small bowl, mix 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves.