Squash/Pumpkin Spice Muffins
You know how sometimes you just get a hankering for moist spicy breakfast muffins? I find most muffins are too sweet for my taste, more like a cake than a muffin. These squash muffins are delicious, moist and filled with spicy brown sugar goodness (just enough and not too much). You can also use up some of your sourdough discard with these tasty treats.
I usually like to use Kabocha, Buttercup or Hubbard squash for baking with. They are considered the “dry mealy” squash as opposed to the wet stringy squash (most other winter squashes). You’ll find the so called “dry mealy” squash is creamy textured and moist, just right for baking. I usually bake the squash then once cooled, will use my food processor to make it really creamy and ready for adding to batter.
I used squash I had taking up room in the freezer. You can also used canned squash if you like.
The following muffin batter will make 12 large muffins using the larger bakery sized muffin tins.
AuthorTeresa
Pre-heat oven to 375F/190C.
For crumbs, use a small mixing bowl and add the soft butter, sugar and flour. Mix together with hands, rubbing the butter into the mixture until you have a coarse crumb mixture. Set crumbs aside for later use.
In a large mixing bowl, stir the melted butter and brown sugar together, work out any sugar lumps. Then add the rest of the wet ingredients. Mix together until well incorporated. Set bowl aside.
In a medium mixing bowl add all dry ingredients together and mix well.
Pour the dry ingredients into the wet ingredient bowl. At this point add any inclusions like nuts, dried fruit etc. Gently mix together using a large spoon. Do not over mix, just mix gently until incorporated.
If you add inclusions, it will make more batter. If not, the batter will make about 12 large muffins.
Scoop batter into oiled muffin tins. Fill about 7/8 full or almost to the top. Sprinkle the top with the butter crumbs and using a fork or fingers, gently push the crumbs in slightly. Divide the crumbs between the muffins.
Bake at 375F/190C for about 20-25 minutes. Muffins will be done when toothpick inserted comes out clean.
Remove muffins from hot oven. Wait about 5 minutes and then remove muffins from tins and let cool on cooling rack.
Enjoy warm with butter or cream cheese.
Ingredients
Directions
Pre-heat oven to 375F/190C.
For crumbs, use a small mixing bowl and add the soft butter, sugar and flour. Mix together with hands, rubbing the butter into the mixture until you have a coarse crumb mixture. Set crumbs aside for later use.
In a large mixing bowl, stir the melted butter and brown sugar together, work out any sugar lumps. Then add the rest of the wet ingredients. Mix together until well incorporated. Set bowl aside.
In a medium mixing bowl add all dry ingredients together and mix well.
Pour the dry ingredients into the wet ingredient bowl. At this point add any inclusions like nuts, dried fruit etc. Gently mix together using a large spoon. Do not over mix, just mix gently until incorporated.
If you add inclusions, it will make more batter. If not, the batter will make about 12 large muffins.
Scoop batter into oiled muffin tins. Fill about 7/8 full or almost to the top. Sprinkle the top with the butter crumbs and using a fork or fingers, gently push the crumbs in slightly. Divide the crumbs between the muffins.
Bake at 375F/190C for about 20-25 minutes. Muffins will be done when toothpick inserted comes out clean.
Remove muffins from hot oven. Wait about 5 minutes and then remove muffins from tins and let cool on cooling rack.
Enjoy warm with butter or cream cheese.
Notes
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