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Butternut Squash Muffins

Ingredients

  • 2 1/4 cups unbleached all-purpose flour
  • 1/2 cup wheat bran
  • 1 Tablespoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1 1/2 cups butternut squash puree
  • 1 cup milk
  • 1/2 cup brown sugar
  • 1/2 cup applesauce
  • 1 teaspoon vanilla extract
  • 1/2 cup cinnamon chips
  • Topping optional:
  • 1/4 cup oats regular or quick cooking
  • 1/4 cup wheat bran
  • 1/4 cup AP flour
  • 1/4 cup raw sugar
  • 1/4 cup chopped walnuts optional
  • 2 T. coconut oil

Instructions

  • Preheat oven to 350 degrees.
  • In a medium size bowl, mix together the flour, wheat bran, baking powder, baking soda, and pumpkin pie spice.
  • In a separate bowl, mix together the squash, milk, brown sugar, & applesauce.
  • Add the wet ingredients into the dry, and combine.
  • Fold in cinnamon chips.
  • Spoon mixture into a 12 cup muffin pan, sprayed with nonstick cooking spray (or liners), about 3/4ths full.
  • If using crumb topping, mix all the topping ingredients together and sprinkle on top of muffins.
  • Bake approximately 20 minutes or until done.