Pumpkin Spice Muffins
4
Makes
12 to 12 servings
We know it's not really pumpkin, but who wants a 'squash muffin'? (Both butternut squash and pumpkin belong to the winter squash family). Here's a healthy way to start your morning or satisfy a mid-afternoon snack urge.
Ingredients
- 1/3 cup canola oil
- 2/3 cup brown sugar
- 2 eggs
- 2 tsp grated fresh ginger
- 1 1/4 cups squash purée
- 1 cup raisins
- 1 1/2 cup all-purpose flour
- 1 cup soft whole wheat flour , (or all-purpose)
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp salt
Instructions
- Preheat the oven to 350 degrees. Line a muffin tray with extra-large paper cups, or lightly oil.
- In a large bowl, whisk together oil and brown sugar. Whisk in each egg separately. Add ginger, squash and raisins and stir to combine well.
- In a medium bowl, whisk together flours, baking powder, cinnamon, cloves and salt. Pour flour mixture into squash mixture and stir until just mixed.
- Fill each cup to the top.
- Bake for 25 minutes or until a tester inserted into the middle of a muffin comes out clean. Allow to cool for 5 minutes in baking tray, then transfer individually to rack.
FILED UNDER: appetizers baking Breakfast holiday recipes snacks