Butternut Squash Muffins

We found this recipe here, but made just a couple substitutions and upped the amount of spices.

Muffins Ingredients:

1 cup whole wheat pastry flour
1/4 cup whole wheat flour
1/4 cup cornmeal
1/2 cup oats
1/4 cup sugar OR sucanat
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon allspice
1 cup buttermilk (or make your own with 1 cup whole milk with 1 tablespoon vinegar)
1/2 cup mashed, roasted butternut squash (or pumpkin puree, if you prefer)
2 large eggs
1/4 cup unsalted butter, melted and cooled
1/4 cup yogurt

Topping Ingredients:

1/2 cup chopped pecans
1/3 cup oats
1/4 cup brown sugar OR sucanat
1/4 tsp cinnamon
1 tablespoon whole wheat flour
1/4 cup melted butter


Preheat oven to 400F
Grease your muffin pan or line it with paper cups  (we doubled the recipe and had enough for 32 muffins!)

Put all the topping ingredients in a bowl and mix together

Whisk together the dry (first ten) ingredients
Mix the buttermilk, squash, eggs, cooled melted butter and yogurt together
Fold the dry ingredients and the wet ingredients together until just combined – probably kind of lumpy
Spoon batter into muffin cups and top with topping mixture

Bake for about 20 minutes, or until a knife comes out clean

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