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Recipe by Estee Kafra

Sweet Squash Muffins

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Sweet Squash Muffins
Parve Parve
Easy Easy
12 Servings
Allergens

Contains

- Gluten - Tree nuts - Egg - Wheat
1 Hour, 15 Minutes
Diets
- Vegetarian - Pescatarian

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

 

 

Ingredients

Main ingredients

  • 2 eggs

  • 1/3 cup oil

  • 1 cup packed brown sugar

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

Topping

  • 1/4 cup chopped pecans

Directions

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.

Recipe tags

acorn squash complex carbs Estee Kafra muffins nut topping pecans squash squash muffins sweet potato muffins sweet potatoes sweet sides Thanksgiving
Sweet Squash Muffins

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Chaya Neiman
Chaya Neiman
2 years ago

Absolutely delicious. I have also doubled the recipe and used a 15 oz can of pureed pumpkin instead of the acorn squash with spectacular results (and super easy.)

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