Butternut Squash Pecan Muffins
Description
Roasted butternut squash meets warm spices and wheat bran for a tasty fall muffin topped with brown-sugared pecans.
Ingredients
•
1/2 pound butternut squash, cubed
•
1/2 cup white sugar
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1/2 cup all-purpose flour
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1/2 cup whole wheat flour
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1/2 cup wheat bran
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2 teaspoons baking powder
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3/4 teaspoon ground cinnamon
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1/4 teaspoon salt
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1/4 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cardamom
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1/4 teaspoon ground star anise
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1/4 teaspoon ground allspice
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3/4 cup milk
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1 egg
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1 tablespoon vegetable oil
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1/2 cup crushed pecans, or to taste
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3 tablespoons brown sugar, or to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Spread butternut squash over a baking sheet.
2
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.
3
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.
4
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.
5
Scoop 1/3 of the batter into each muffin cup. Combine pecans and brown sugar in a small bowl; sprinkle over the muffins.
6
Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.