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Sweet Butternut Squash Muffins

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Sweet Butternut Squash Muffins

Directions

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Ingredients :

  • cooking spray
  • 1 butternut squash
  • halved lengthwise and seeded
  • water
  • as needed
  • ¾ cup white sugar
  • 3 tablespoons butter
  • 1 cup all-purpose flour
  • ¾ cup oats
  • 2 ½ teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ¼ teaspoon salt
  • 2 eggs
  • ½ cup milk
  • 1 tablespoon sour cream
  • 1 teaspoon vanilla extract
  • 12 pecan halves
  • Methods :

  • Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray or line with paper liners and prepare the liners with cooking spray.
  • Put squash into a roasting pan with cut sides down. Pour enough water into pan to fill 1/2-inch deep.
  • Roast squash in preheated oven until flesh is easily pierced through with a fork, about 45 minutes. Remove roasting pan and reduce heat to 350 degrees F (175 degrees C).
  • Scoop hot squash into a large bowl and mash until no large chunks remain. Stir sugar and butter into the squash.
  • Whisk flour, oats, baking powder, cinnamon, nutmeg, allspice, and salt together in a bowl.
  • Beat eggs, milk, sour cream, and vanilla extract together in a separate bowl. Stirring constantly, add a spoonful of squash mixture into the egg mixture to temper it before adding egg mixture to the squash mixture; stir.
  • Fold flour mixture into the squash mixture until just incorporated; spoon into muffin tins. Top each with a pecan half.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.
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