Fall harvest squash muffins are made with fresh cooked squash and seasoned with brown sugar, maple syrup and pumpkin pie spice. Serve these savory muffins for a fall breakfast or brunch menu.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Brunch
Cuisine: American
Keyword: squash muffins
Servings: 12
Author: Laura Warnke
Ingredients
1cupcooked acorn or butternut squash
1/4cupbrown sugar
1/4cuppure maple syrup
1eggslightly beaten
1/4cupvegetable oil
1/2cupmilk
2cupsall-purpose flour
1teaspoonbaking powder
2teaspoonspumpkin pie spice*
1/2teaspoonsalt
Instructions
Preheat oven to 350 degrees.
In a medium mixing bowl, combine the cooked squash, brown sugar, maple syrup, slightly beaten egg, vegetable oil and milk. Mix thoroughly.
In a separate large mixing bowl, sift together the flour, baking powder, pumpkin pie spice, and salt.
Gradually add the wet mixture to the dry in thirds, stirring slightly after each addition.
Mix just until the batter is combined and slightly lumpy. Do not over mix the batter.
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.
Divide the batter evenly between the 12 muffin cups. Each will be at least 3/4 full.
Bake for 20-25 minutes, until the muffin springs back to the touch and turn out golden brown.
Notes
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 cinamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon allspice.