By Elizabeth Stark
Airy spiced muffins might be one of the best things about fall. And right now, just before everything we consume is set to follow a Thanksgiving or Christmas theme, it’s nice to sit back and enjoy the flavors of plain old fall. Actually, plain old might be going a littler far, since these particular fall muffins are anything but plain. They have a light, moist crumb, a hint of spicy ginger, and just a touch of je nais se quoi from the butternut squash.
And speaking of squash, I know many of us happily use canned pumpkin in our baked goods, but if you haven’t tried the pure flavor of freshly baked squash or pumpkin, you’re in for a treat. And why squash? Chances are, you can easily track down a butternut at your local grocery store, whereas sugar pie pumpkins can be much harder to find. Plus squash has a lightness to it that I find incredibly endearing.
So whether you have squash or pumpkin, fresh or canned, head below for a spiced squash muffin recipe that may just make your fall.
Read More Recipe:
Pumpkin, Squash or Sweet Potato Muffins
Streusel-Topped Spiced Squash Muffins
makes 12 – 14 muffins
For the puree
Ingredients
- 1 butternut squash, peeled, trimmed, and seeded
- 1 tablespoon olive oil
- pinch of sea salt
Directions
- Preheat oven to 375 degrees F. Cut squash into 1 inch cubes. Spread on a rimmed baking sheet and drizzle with 1 teaspoon of olive oil and a pinch sea salt. Cover tightly with foil and bake for 20 minutes or until the pumpkin is cooked through and soft.
- Mash the squash, or for a smoother texture, puree.
For the streusel topping
Ingredients
- 1/3 cup unbleached all-purpose flour
- 1/4 cup turbinado sugar
- 4 tablespoons (1/4 cup) unsalted butter, softened
- pinch sea salt
Directions
- In a small bowl, combine the flour, sugar, butter, and sea salt. Use the tips of your fingers to rub together until well blended with a crumbly texture. Set in the refrigerator while you prepare the batter.
For the batter
Ingredients
- 1 cup unbleached all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 6 tablespoons unsalted butter, room temperature
- 1 cup turbinado sugar
- 2 room temperature eggs
- 1 cup butternut squash puree
- 1/3 cup milk
Directions
- Preheat oven to 350 degrees F. Line muffins cups with paper liners and set aside.
- In a small bowl, combine the flours, baking soda, baking powder, sea salt, and spices.
- In a large bowl, with beaters on low, cream the butter until light and fluffy. Add the sugar and continue mixing for two minutes. Add the eggs one at a time and then the squash. With mixer still on low, fold in half of the flour mixture, followed by the milk, and then the remaining flour mixture.
- Spoon into muffin tin, filling to two-thirds full. Sprinkle the top of each muffin with 1 – 2 tablespoons streusel. Bake for 30 – 35 minutes, or until a toothpick inserted in the center comes out with just a few crumbs attached.