Spice up the morning with these delicious Pumpkin Spice Squash Muffins
It’s been a while since I posted a new muffin… whaaaat? Well these babies were totally worth the wait. Chock full of walnuts, raisins and the warm pumpkin spices of autumn, this muffin is a must-try. With fall markets full of butternut squash, it’s so easy to bring one home and whip up a batch of these deliciously moist Pumpkin Spice Squash Muffins… now!
Let’s start off with Pumpkin Spice Mix, a critical ingredient in these amazing muffins. You can buy pumpkin spice already made up at the store, but it’s just as easy to mix at home. Here’s the homemade recipe using ground spices you should already have in your baking arsenal… by the way, it keeps in a covered container in your cupboard for up to 2 years.
Butternut squash are big and hard, fact. They are difficult to peel and chop, so I never do it. Instead, I simply pierce the squash with a knife tip all over, about 20 times. Place the squash in the microwave and cook on hi for 25 to 30 minutes (depending on size), until soft and cooked through. When cooked, cut lengthwise, scoop out and discard the seeds. Scoop out cooked flesh and stir. Purée done. Easy peasy.
Now that I have shared how easy it is to cook a butternut squash and how to mix pumpkin pie spice at home, what’s stopping you from making a batch of these Pumpkin Spice Squash Muffins right now?
Pumpkin Spice Squash Muffins
EMAIL Recipe Share on FacebookIngredients
- ½ cup rolled oats
- ½ cup + 2 Tbsp milk
- 2 cup all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp Pumpkin Pie Spice Mix, see above
- ½ tsp salt
- 1-1/2 cups butternut squash, cooked purée
- 1 large egg
- 2/3 cup brown sugar
- 2 Tbsp maple syrup
- 4 Tbsp unsalted butter, melted
- 1/3 cup raisins
- 1/3 cup chopped walnuts
Instructions
- Preheat oven to 400ºF. Grease or line a 12-cup muffin pan.
- In a small bowl, pour ½ cup milk over oats. Set aside for 10 minutes.
- In a medium bowl mix flour, baking soda, baking powder, Pumpkin Pie Spice Mix and salt.
- In a large bowl combine squash purée, egg, brown sugar and maple syrup. Mix well.
- Stir in oat mixture. Add dry ingredients along with butter and 2 Tbsp remaining milk, stirring, until fully combined. Fold in raisins and walnuts.
- Divide batter evenly between 12 muffin cups. Bake for 16-22 minutes until golden and a toothpick comes out clean.
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