Maple-Butternut Muffins (The Leftovers Club)

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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.

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INGREDIENTS

  • 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

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DIRECTIONS

  1. Preheat the oven to 350 degrees. In a medium bowl, mix the flours, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  2. 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.
  3. Add the butternut squash puree and oats and mix for 2 minutes. Stir in the walnuts and apples by hand. IMG_4980
  4. Make the crumble topping by pulsing the sugar, walnuts, and cinnamon in a mini-chop until blended.
  5. Pour a scant 1/4 cup of batter into 9 paper-lined muffin cups, and sprinkle with the topping.
  6. Bake at 350 degrees for 16 to 18 minutes, until a toothpick inserted into the middle of a muffin comes out clean.

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Makes 9 muffins. Adapted from
http://www.thesweetchick.com/2013/10/maple-butternut-squash-bread.html

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