Get ready to transform your kitchen into a cozy autumn paradise with these incredibly moist and irresistible Spiced Acorn Squash Apple Muffins! Imagine biting into a warm, fragrant muffin that perfectly captures the essence of fall – a magical blend of sweet squash, crisp apples, and warming spices that will make your taste buds dance with joy. Whether you're a baking novice or a seasoned pro, these muffins are about to become your new seasonal obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup acorn squash, cooked and mashed
- 1 cup applesauce
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a medium bowl, prepare the acorn squash by ensuring it is cooked, cooled, and mashed to a smooth consistency. If using fresh squash, roast halved squash at 400°F for 40 minutes, then scoop and mash.
- In a large mixing bowl, combine the mashed acorn squash, applesauce, vegetable oil, and eggs. Whisk until well blended and smooth.
- In a separate bowl, sift together the all-purpose flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Ensure all dry ingredients are thoroughly combined.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the muffins tough.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a light glaze before serving.
Tips
- Squash Preparation Hack: If you're starting with fresh acorn squash, roast it in advance. Cut the squash in half, remove seeds, and roast at 400°F for about 40 minutes to develop deeper, richer flavors.
- Mixing Magic: The key to tender muffins is minimal mixing. Stir the wet and dry ingredients just until combined – a few lumps are totally okay! Overmixing can lead to tough, dense muffins.
- Moisture is Your Friend: The combination of mashed squash and applesauce ensures these muffins stay incredibly moist and tender.
- Topping Options: Elevate your muffins with a sprinkle of raw sugar before baking, or add a cream cheese frosting for extra indulgence.
- Storage Tip: These muffins stay fresh in an airtight container for 3-4 days, or freeze for up to a month for a quick breakfast or snack.
- Customization: Feel free to add chopped nuts like pecans or walnuts for extra crunch, or throw in some dried cranberries for a festive touch.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 42g
Protein: 4g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 35mg
