Squash (or Pumpkin) Spice Muffins
Why I Love This Recipe
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.
Ingredients You'll Need
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 below)
3/4 tsp salt
3/4 cup sugar
1/2 cup dark brown sugar
1 cup squash purée (or pumpkin puree)*** (not pie filling- see recipe)
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
PUMPKIN OR SQUASH PURÉE
Approx. 1/2 butternut squash, skin removed, cut in 1 in. cubes
PUMPKIN SPICE MIX
3 Tbps ground cinnamon
2 tsp ground ginger
2 tsp ground nutmeg
1 ½ tsp ground allspice
1 ½ tsp ground cloves
Directions
Preheat oven to 400F.
Make the PUMPKIN OR SQUASH PURÉE: Steam the squash or pumpkin cubes for approx. 20 min- until soft. Then mash.
Make your PUMPKIN SPICE MIX: In a small bowl, mix ground cinnamon, ground ginger, ground nutmeg, ground allspice and ground cloves.
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.
