BUTTERNUT SQUASH PECAN MUFFINS

Butternut Squash Pecan Muffins image

Warmly spiced butternut squash muffins make you look forward to fall. To make it easier, you can use frozen cubed butternut squash.

Provided by Heather McIntosh

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 1h10m

Yield 12

Number Of Ingredients 18

Ingredients

½ pound butternut squash, cubed
½ cup white sugar
½ cup all-purpose flour
½ cup whole wheat flour
½ cup wheat bran
2 teaspoons baking powder
¾ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
¼ teaspoon ground star anise
¼ teaspoon ground allspice
¾ cup milk
1 egg
1 tablespoon vegetable oil
½ cup crushed pecans, or to taste
3 tablespoons brown sugar, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spread butternut squash over a baking sheet.
Bake in the preheated oven until soft, about 25 minutes. Remove and let cool. Leave oven on. Line a 12-cup muffin tin with paper liners.
Combine white sugar, all-purpose flour, whole wheat flour, wheat bran, baking powder, cinnamon, salt, ginger, nutmeg, cardamom, star anise, and allspice in a large bowl.
Mix milk, egg, and oil in another bowl. Mash cooled squash with a fork; mix into the milk mixture. Pour over flour mixture and fold until combined.
Scoop 1/3 of the batter into each muffin cup. Combine pecans and brown sugar in a small bowl; sprinkle over the muffins.
Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Nutrition Facts : Calories 151.4 calories, Carbohydrate 24.9 g, Cholesterol 16.7 mg, Fat 5.4 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 0.8 g, Sodium 144 mg, Sugar 13 g