Sweet Squash Muffins

 

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• Cooking and Prep: 1 h 15 m
• Serves: 12
• Contains:

Pumpkin pie spice is a blend of nutmeg, cinnamon, cloves, and allspice, which gives this muffin a warm, spicy undertone.

 

 

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Ingredients (13)

Main ingredients

• 3/4 cup Shibolim Whole Wheat Flour

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  Shibolim Extra Fine Whole Wheat Flour

• 3/4 cup Mishpacha All Purpose Flour

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  Mishpacha All Purpose Flour

• 1 teaspoon Haddar Baking Powder

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  Haddar Baking Powder

• 1/2 teaspoon Gefen Baking Soda

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  Gefen Baking Soda

• 1/2 teaspoon salt

• 1 teaspoon pumpkin pie spice

• 2 eggs

• 1/3 cup oil

• 1 cup packed brown sugar

• 1 generous cup cooked squash (2 sweet potatoes or 1 acorn squash)

Topping

• 1 tablespoon dark brown sugar

• 1 teaspoon Gefen Cinnamon

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  Gefen Ground Cinnamon

• 1/4 cup chopped pecans

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Start Cooking

Roast the Squash

1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Slice squash in half lengthwise and place, cut side down, on a lined baking sheet. Bake for 45 minutes.

2. Remove from oven. Scrape out seeds and discard. Scrape out flesh and place into a bowl. Set aside to cool.

Make the Muffins

1. Combine all batter ingredients in a large bowl in the order they appear. Mix well to combine.

2. In a separate bowl, combine topping ingredients.

3. Line a muffin tin with paper cups and fill. Sprinkle topping on top. Bake for 20 minutes or until golden.