Description
By my sister, adapted from my Green Monster Muffins Recipe
When my sister was midway through making a batch of my Green Monster Muffins Recipe and realized there was no spinach in the house, she made a substitution using acorn squash instead. Thus, this Acorn Squash Muffins with Sweet Walnut Topping Recipe was created. These delicious muffins offer another way to sneak a little bit of veggies into anyone’s breakfast or snack. 😉
PS: The ingredient list looks long, but these are really easy to make. I think the most difficult part is processing the acorn squash to get it grated!
*Vegan options below*
Ingredients
Scale
Acorn Squash Muffin Ingredients
- 1 cup whole wheat flour
- 1 cup all purpose (unbleached) flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon salt
- 1 egg (or use vegan substitute, like a flaxseed egg – 1 tablespoon ground flaxseed mixed with 3 tablespoons water – let sit for about 10 minutes)
- 1/2 cup packed brown sugar
- 1 single serving applesauce (or 1/2 cup), preferably no-sugar added
- 1 cup finely grated acorn squash, no skin (about 1/2 an acorn squash processed in food processor)
- 1/4 cup milk (we used skim) (or use vegan substitute, like soy, rice, hemp milk, etc.)
- 3 tablespoons canola oil (or other oil of choice)
- 1 teaspoon vanilla extract
- 1/2 – 1 teaspoon lemon zest
Sweet Walnut Topping Ingredients (optional)
- 1 tablespoon melted butter (or use vegan substitute, like Earth Balance)
- 1 tablespoon brown sugar
- 1/4 cup chopped walnuts
Instructions
- Pre-heat oven to 350 degrees F and prepare a 12 cup muffin tin with muffin papers or brush with melted butter.
- Add whole wheat flour, all purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt into a medium bowl and whisk together.
- Whisk to beat egg and sugar together till light (I did this by hand for just a couple minutes).
- Whisk in applesauce, acorn squash, milk, canola oil, vanilla extract, and lemon zest.
- Pour dry ingredient mixture into the wet ingredient mixture, and stir gently just to combine – careful to not over-mix.
- Pour muffin batter into muffin tin cups – about 3/4 full each. If using walnuts topping, mix butter, brown sugar and walnuts together and evenly sprinkle walnut mixture on top of each muffin.
- Bake for 18-22 minutes until centers set or a toothpick inserted in the center of a muffin comes out clean.
- Cool at least 10-15 minutes, or until safe to eat, before serving.
Notes
Yields: 12 muffins
