These muffins are dense and filling—perfect for breakfast or for a snack on the snowshoe trail. They’re also moist and sweet, and the sugar-walnut topping makes them craveable. The combination of squash, apples, and nutmeg is reminiscent of autumn’s pumpkin mania, but I don’t mind. I can’t wait nine months to cook with these flavors!
You can defrost a package of frozen squash for this recipe. It’s a great addition to oatmeal and sauces, just like canned pumpkin. I had some leftover roasted squash (35 minutes at 425 degrees, coated in cooking spray), so I mashed that with a fork. If you use leftovers, make sure they haven’t been salted.
I sent these muffins to Jennifer of Recipe for Random for this month’s edition of The Leftovers Club. If you’re a blogger who has leftovers and you want to receive baked goods in the mail, sign up and join us! Click below to see what everyone baked this month.
- 1/2 cup + 1 tbsp white flour
- 1/4 cup whole-wheat flour
- 1/4 teaspoon baking powder
- heaping 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp ground ginger
- 1 egg, at room temperature
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 2 tbsp canola oil
- 2 tbsp applesauce
- 3/4 tsp vanilla
- 1/2 cup butternut squash puree
- 1/4 cup rolled oats
- 1/2 a Gala apple, very finely chopped
- 1/4 cup walnuts, finely chopped
FOR THE TOPPING:
- 2 tsp brown sugar
- 1 heaping tbsp walnuts
- pinch of cinnamon
- Preheat the oven to 350 degrees. In a medium bowl, mix the flours, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Use an electric mixer to beat the egg, sugar, maple syrup, oil, applesauce, and vanilla on medium-high speed for 2 minutes. Add the dry ingredients in a few batches, mixing on low speed until well combined.
- Add the butternut squash puree and oats and mix for 2 minutes. Stir in the walnuts and apples by hand.
- Make the crumble topping by pulsing the sugar, walnuts, and cinnamon in a mini-chop until blended.
- Pour a scant 1/4 cup of batter into 9 paper-lined muffin cups, and sprinkle with the topping.
- Bake at 350 degrees for 16 to 18 minutes, until a toothpick inserted into the middle of a muffin comes out clean.
Makes 9 muffins. Adapted from