ACORN SQUASH MUFFINS
Steps:
- Preheat oven to 350 degrees. Line 18 muffin cups with paper liners or use a silipat muffin mold.
- Take your acorn squash and cut it in half vertically. Remove seeds and pulp. Lightly rub 1/2 teaspoon of extra-virgin olive oil onto the raw squash and sprinkle with 1/4 teaspoon of salt. Place squash on a greased cookie sheet, skin side up for about 45 minutes, or until the raw squash is soft and can be easily scooped out with a spoon. Once done, scoop out enough squash for about a cup to be pureed. Place in a blender or food processor and puree. I add a little bit of olive oil (about 1/2 teaspoon) to help add some liquid so it will puree easier.
- Once you have a cup of pureed acorn squash, in a large bowl mix together the puree, eggs, oil, buttermilk and white and brown sugars until thoroughly combined.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and clove. If you are going gluten free, add in your xanthan gum with the dry ingredients.
- Stir the dry ingredients into the wet mixture. Combine just until incorporated; do not over mix. Pour into the prepared muffin pan.
- Bake in preheated over for 17 to 19 minutes.
- Makes 18 muffins. Oh...and these are amazing topped with a little bit of butter! See below!
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Renah Joy
[email protected]I'm not a fan of acorn squash, but I thought I'd give these muffins a try. They were surprisingly good! I'll definitely be making them again.
Nathan Anderson
[email protected]These muffins are a great way to get kids to eat their vegetables.
Belal Hosan
[email protected]I'm allergic to nuts, so I substituted sunflower seeds for the walnuts. The muffins were still delicious!
Abdulsamad Suleiman
[email protected]I think these muffins would be better with a little less sugar.
Matt Warren
[email protected]I followed the recipe exactly and the muffins didn't turn out well. They were dry and crumbly.
Sherita Simpson
[email protected]These muffins were a little too sweet for my taste, but they were still good.
Ibhu Poudel
[email protected]I made these muffins with gluten-free flour and they turned out great! They're a delicious and healthy snack.
Rumana Sharmin
[email protected]These muffins are the perfect fall treat. They're warm, comforting, and full of flavor.
Mercades Galindo
[email protected]I love the texture of these muffins. They're so moist and fluffy.
ShadIna_Red_Wolf Alpha Gamer
[email protected]I've made these muffins several times and they always turn out great. They're a family favorite.
M Ahsan
[email protected]These muffins are perfect for a quick and easy breakfast or snack. They're also a great way to use up leftover acorn squash.
Emon Enon
[email protected]I'm not a big fan of acorn squash, but I thought I'd give these muffins a try. I was pleasantly surprised! They're really good.
Arlene Mohammed
[email protected]These muffins are so easy to make and they're so delicious! I love the combination of sweet and savory flavors.
Ghaith Mohamad
[email protected]I made these muffins for a potluck and they were a huge success! Everyone loved them.
Ev
[email protected]These muffins were a hit with my family! They're moist and flavorful, and the acorn squash adds a nice sweetness. I'll definitely be making these again.