Acorn Squash Muffins
These acorn squash muffins are easy to make and the perfect muffin recipe for the fall and winter months. These muffins are sweet and full of spice.
Servings: 18 people
Preheat oven to 350 degrees. Line 18 muffin cups with paper liners or use a flexipan muffin mold.
Roast the acorn squash. Use these instructions.
Once you have a cup of pureed acorn squash, in a large bowl mix together with a KitchenAid or hand held mixer the puree, eggs, oil, buttermilk, white and brown sugars until thoroughly combined.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and clove.
Pour the dry ingredients into the wet mixture. Combine just until incorporated; do not over mix. Pour into the prepared muffin pan.
Bake in preheated oven for about 19-20 minutes.
Remove the muffin pan, let cool and then serve.
- If you want to make a gluten free version of these muffins, substitute the regular all purpose flour for a gluten free flour. Ratios should remain the same.
Serving: 1muffin | Calories: 177kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 106mg | Potassium: 60mg | Fiber: 1g | Sugar: 17g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg