Winter Squash Muffins
Winter Squash, roasted and baked into delectable muffins. Perfect as a snack or breakfast.
Ingredients
Wet Ingredients
- 2 cups Roasted Winter Squash
- ½ cup Butter (or Coconut Oil)
- ⅓ cup Brown Sugar
- ⅓ cup White Sugar
- 2 Eggs (or flax seed)
- 1 tsp Vanilla
Dry Ingredients
- 1 ¾ cups Flour (if the squash is wet use 2 cups of flour)
- 2 tsp Baking Powder
- 2 tsp Cinnamon
- 1 tbsp Pumpkin Spice
- ½ tsp Salt
Instructions
Directions to Roast Winter Squash
- Cut Winter Squash in half
- Scoop out seeds to roast separately
- Put a little olive oil on cut side and place cut side down on oven pan
- Roast in oven at 350°F for 35-40 minutes (where you can poke with a fork)
- When cool, scoop out with spoon
Directions for Wet Ingredients
- Puree roasted squash and butter
- Combine with remaining wet ingredients in large bowl
Directions for Dry Ingredients
- Mix all dry ingredients in separate, small bowl
Putting it all Together
- Pour flour mixture into large bowl with wet ingredients
- Mix, just until moistened
- Bake in muffin tin for 35-40 minutes at 350℉
Notes
The squash will last for up to a week in the fridge and day old squash seems to make better (dryer in the middle) muffins. I’ve used all different types of winter squash for these muffins that the kids love!