Butternut Squash Pecan Muffins Popular Recipes

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Butternut Squash Pecan Muffins

"Warmly spiced butternut squash muffins make you look forward to fall. To make it easier, you can use frozen cubed butternut squash."

Ingredients :

• 1/2 pound butternut squash, cubed
• 1/2 cup white sugar
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup wheat bran
• 2 teaspoons baking powder
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground star anise
• 1/4 teaspoon ground allspice
• 3/4 cup milk
• 1 egg
• 1 tablespoon vegetable oil
• 1/2 cup crushed pecans, or to taste
• 3 tablespoons brown sugar, or to taste

Instructions :

Prep : 25M	Cook : 12M	Ready in : 1H10M

• Preheat the oven to 350 degrees F (175 degrees C). Spread butternut squash over a baking sheet.
• Bake in the preheated oven until soft, about 25 minutes. Remove and let cool. Leave oven on. Line a 12-cup muffin tin with paper liners.
• Combine white sugar, all-purpose flour, whole wheat flour, wheat bran, baking powder, cinnamon, salt, ginger, nutmeg, cardamom, star anise, and allspice in a large bowl.
• Mix milk, egg, and oil in another bowl. Mash cooled squash with a fork; mix into the milk mixture. Pour over flour mixture and fold until combined.
• Scoop 1/3 of the batter into each muffin cup. Combine pecans and brown sugar in a small bowl; sprinkle over the muffins.
• Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Notes :

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