Description
Exquisitely moist and tender muffins made with fresh roasted butternut squash and pure maple syrup for a rich, autumnal flavor.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup roasted butternut squash puree
1/2 cup pure maple syrup
1/2 cup brown sugar, packed
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
Instructions
Step 1: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
Step 2: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg until well combined.
Step 3: In a separate medium bowl, whisk the roasted butternut squash puree, maple syrup, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; do not overmix.
Step 5: Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Step 6: Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 7: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Ensure the squash puree is completely cooled before adding it to the batter to avoid cooking the eggs prematurely.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts & Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 245
- Sugar: 18g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
