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Fall Harvest Squash Muffins

Fall
harvest squash muffins are made with fresh cooked squash and seasoned
with brown sugar, maple syrup and pumpkin pie spice. Serve these savory
muffins for a fall breakfast or brunch menu.
These
muffins
are very moist and have the wonderful flavors of brown sugar and maple
syrup in them. The pumpkin pie spice adds a nice touch of fall flavors.
When
you have a few too many squash left over from you garden, this is a
delicious way to try a new recipe. If you are unsure how to prepare
squash, learn how easy it is to
cook squash in the
microwave.
View
more muffin recipes like these squash muffins.
Squash
Muffin Recipe
Prep
Time: 15 minutes
Cooking
Time: 20-25 minutes
Ingredient
List:
1 cup cooked acorn or
butternut squash
1/4 cup brown sugar
1/4cup pure
maple syrup
1 egg, slightly beaten
1/4 cup
vegetable oil
1/2 cup milk
2 cups all-purpose
flour
1 teaspoon baking powder
2 teaspoons
pumpkin pie spice*
1/2 teaspoon salt
-----------------------------------------
Kitchen
Equipment Needed
1 medium mixing
bowl
1 large mixing bowl
1 medium sized muffin
tin (for 12 muffins)
12 paper muffin cups
Instructions:
Step
1: Preheat oven to 350 degrees.
Step
2:
In a medium mixing bowl, combine the cooked squash, brown sugar, maple
syrup, slightly beaten egg, vegetable oil and milk. Mix thoroughly.
Step
3: In a separate large mixing bowl, sift together the flour,
baking powder, pumpkin pie spice, and salt.
Step
4: Gradually add the wet mixture to the dry in thirds,
stirring slightly after each addition.
Step
5: Mix just until the batter is combined and slightly lumpy.
Do not over mix the batter.
Step 6:
Line a muffin tin with 12 paper or foil muffin cups. If you do not have
paper muffin cups, be sure to grease the pan with vegetable oil to
prevent sticking.
Step
7: Divide the batter evenly between the 12 muffin cups. Each
will be at least 3/4 full.
Step
8: Bake for 20-25 minutes, until the muffin springs back to
the touch and turn out golden brown.
Serve warm with
butter. This recipe makes 12 muffins.
If
you don't have pumpkin pie spice in your pantry, you can substitute the
following to make the 2 teaspoons called for in this recipe:
1 teaspoon cinamon, 1/4 teaspoon ground ginger, 1/4 teaspoon
ground nutmeg and 1/4 teaspoon allspice.
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