These autumnal baked goods are the perfect treat to wake up to.
Butternut Squash and Apple Muffins
Serves: 16
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon pumpkin pie spice
- 1 1⁄2 cups firmly packed light brown sugar
- 1 1⁄2 cups grated peeled Gala apple
- 1 cup Roasted Butternut Squash (recipe follows)
- 1⁄2 cup vegetable oil
- 2 large eggs
- 16 (1⁄8-inch-thick) slices Gala apple
Instructions
- Preheat oven to 350°. Line 16 cups of 2 (12-cup) muffin pans with paper liners.
- In a large bowl, whisk together flour, baking powder, salt, and pie spice.
- In another large bowl, stir together brown sugar, grated apple, Roasted Butternut Squash, oil, and eggs until well combined. Fold sugar mixture into flour mixture until well combined. Divide batter among prepared muffin cups. Top each with 1 apple slice.
- Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool completely in pan on a wire rack. Store in an airtight container for up to 3 days.
Roasted Butternut Squash
Serves: 2 1⁄2 to 3 cups
Ingredients
- 1 large butternut squash (about 2 3⁄4 pounds)
Instructions
- Preheat oven to 375°. Line a baking sheet with foil; spray with cooking spray.
- Cut squash in half lengthwise, and discard seeds. Place, cut side down, on prepared pan.
- Bake until fork-tender, about 1 hour. Let cool completely on pan.
- Using a spoon, scoop out cooled squash, and use as desired.
