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Seriously Scrumptious Seriously Sneaky Squash Streusel Muffins

Leftover cooked winter squash (Butternut or Kabocha is my preferred, but any will do) is so tasty baked into these spicy, streusel-topped muffins! If you have a squash-averse person in your orbit, these muffins are the tasty vehicle to get squash into them, I promise!
Prep Time 45 minutes
Cook Time 30 minutes
Servings 12

Ingredients
  

  • 5 Tb all-purpose flour
  • 5 Tb unsalted butter, melted
  • 5 Tb brown sugar
  • 3/4 cup chopped pecans or walnuts
  • 1/4 tsp cinnamon
  • 2 cups all-purpose or unbleached flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cloves
  • 1 tsp cinnamon
  • 1 tsp nutmeg, freshly ground if possible
  • 3/4 cup unsalted butter, softened
  • 1.5 cups brown sugar
  • 2 large eggs
  • 2 cups leftover baked squash (or pumpkin)

Instructions
 

  • Preheat your oven to 350°F.
  • Spray a standard muffin pan with non-stick cooking spray.
  • Begin with the topping: Combine the flour, butter, brown sugar, chopped pecans (or walnuts) and cinnamon in a small bowl. The mixture will be quite wet. Set aside.
  • Now on to the muffins: In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg. Set aside.
  • In the bowl of an electric mixer, beat the softened butter and sugar at low speed until just blended.
  • Add the eggs one at a time, beating well after each addition; continue beating until very light and fluffy, a few minutes.
  • Add the cooked squash and beat until combined, scraping down the sides of bowl as necessary.
  • Add the flour mixture and mix on low speed until just combined.
  • Using a large spoon, transfer the batter to the prepared muffin pan, filling each cup completely full.
  • Using your fingers, divide the topping evenly over the batter.
  • Bake for 35 to 40 minutes, or until a cake tester or toothpick comes out clean.
  • Let the muffins cool in the pan for 10 minutes, then turn out onto rack to cool completely.
  • Note: This recipe makes 12 large muffins. For smaller muffins, divide the batter into 18 muffin cups and bake for 30 minutes