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Harvest Spice Squash & Apple Muffins

October 4, 2011

Times, they are a changin’. Sunny skies are giving way to gray clouds, shorts are getting packed away in favor of cozy sweaters, and bright, fresh berries and peaches are being replaced by heavy squashes and sweet potatoes. As much as I love summer, I can’t help getting excited for fall. Foods are served warm, laden with spices and rich, savory flavors, and it’s all so comforting.

After the first bite of one of these Harvest Spice Squash & Apple Muffins, my coworker declared it “fall in a muffin”. If you’re not quite in an autumn state of mind, just bake up a batch of these muffins and you’ll happily embrace the season, even if it means a bit less sunshine, a lot more rain.

Made with a trio of whole grain flours, these muffins are a smart start to the day, but taste like a guilty indulgence. Though low in fat, they’re kept moist thanks to tender butternut squash and juicy apples in the batter. That’s right, butternut squash! Not pumpkin! Who knew you could buy canned butternut squash puree? It’s so much more convenient and so much less daunting than roasting a whole squash.

Harvest Spice Squash & Apple Muffins

© Copyright 2011 Carly Sullivan, Tart to Heart

Yield: 12-14 muffins

Ingredients:

  • 1 cup whole wheat pastry flour
  • 1/2 cup whole rye flour
  • 1/2 cup oat flour
  • 1/4 cup brown sugar
  • 2 tsp pumpkin pie spice (store bought, or make your own! I like this recipe.)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butternut squash puree (or substitute pumpkin)
  • 3/4 cup buttermilk
  • 1/2 cup maple syrup (the real stuff!)
  • 1/4 cup butter, melted
  • 2 eggs
  • 1 Granny Smith apple, peeled and grated (I keep the apple whole and grate each side until I’m left with just the core)

Topping:

  • 2 Tbsp pumpkin seeds (raw, unsalted)
  • 1 Tbsp brown sugar
  • 1 Tbsp raw sugar
  • 1/4 tsp pumpkin pie spice
  • Pinch of salt

Directions:

  1. Preheat the oven to 350°F. Line a muffin tin with paper liners, or lightly grease. Set aside
  2. In a large mixing bowl, combine the flours, brown sugar, spices, baking soda, baking powder and salt.
  3. In a separate bowl, combine the squash, buttermilk, syrup, butter, eggs, and grated apple. Whisk until smooth.
  4. Add the wet ingredients to the dry ingredients and whisk gently until just combined. Scoop the batter into the prepare muffin tin.
  5. Combine the topping ingredients in a small bowl and sprinkle over the muffin batter.
  6. Bake until golden and cooked through, about 20-25 minutes. Let cool 5 minutes before removing to a wire rack to cool. Eat warm and fresh from the oven! Enjoy!

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5 Comments leave one →
  1. October 4, 2011 2:54 pm

    I’m so excited for autumn – I love it. These cupcakes looks so awesome and comforting! Delicious.

  2. October 4, 2011 3:22 pm

    I loved the added touch of pumpkin seeds. Looks delicious, especially on a cold day to have something warm from the oven – Yum!

  3. October 4, 2011 8:33 pm

    Can’t wait to use the butternut squash puree in lots of recipes, Good find! Great photos and yummy muffins.

  4. October 5, 2011 8:20 am

    I like these because they look light and rich at the same time. Sometimes pumpkin or squash desserts seem too dense.

Trackbacks

  1. Harvest Spice Apple Squash Muffins | The Lucky Clover Kitchen

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