Butternut Squash Pecan Muffins

Butternut Squash Pecan Muffins

Roasted butternut squash meets warm spices and wheat bran for a tasty fall muffin topped with brown-sugared pecans.

Preparation Time
25 mins
Cooking Time
45 mins
Total Time
1 hr 10 mins
Calories
151 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Spread butternut squash over a baking sheet.
Step 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.
Step 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.
Step 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.
Step 5
Scoop 1/3 of the batter into each muffin cup. Combine pecans and brown sugar in a small bowl; sprinkle over the muffins.
Step 6
Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Butternut Squash Pecan Muffins
Butternut Squash Pecan Muffins
Butternut Squash Pecan Muffins

Ingredients

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

Categories

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