Fall Harvest Squash Muffins

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add to shopping list Ingredients

1 cup Cooked Acorn or Butternut Squash
1/4 cup Brown Sugar
1/4 cup Pure Maple Syrup
1 egg, slightly beaten
1/4 cup vegetable oil
1/2 cup milk
2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt

Preparation

Kitchen Equipment Needed

1 medium mixing bowl
1 large mixing bowl
1 medium sized muffin tin (for 12 muffins)
12 paper muffin cups

Instructions:

Step 1: Preheat oven to 350 degrees.

Step 2: In a medium mixing bowl, combine the cooked squash, brown sugar, maple syrup, slightly beaten egg, vegetable oil and milk. Mix thoroughly.

Step 3: In a separate large mixing bowl, sift together the flour, baking powder, pumpkin pie spice, and salt.

Step 4: Gradually add the wet mixture to the dry in thirds, stirring slightly after each addition.

Step 5: Mix just until the batter is combined and slightly lumpy. Do not over mix the batter.

Step 6: Line a muffin tin with 12 paper or foil muffin cups. If you do not have paper muffin cups, be sure to grease the pan with vegetable oil to prevent sticking.

Step 7: Divide the batter evenly between the 12 muffin cups. Each will be at least 3/4 full.

Step 8: Bake for 20-25 minutes, until the muffin springs back to the touch and turn out golden brown.

Serve warm with butter. This recipe makes 12 muffins.

If you don't have pumpkin pie spice in your pantry, you can substitute the following to make the 2 teaspoons called for in this recipe: 1 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon allspice.

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