Sweet Butternut Squash Muffins

Ingredients

• Servings: 12
• cooking spray
• 1 butternut squash, halved lengthwise and seeded
• water, as needed
• 3/4 cup sugar
• 3 tablespoons butter
• 1 cup all-purpose flour
• 3/4 cup oats
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt
• 2 eggs
• 1/2 cup milk
• 1 tablespoon sour cream
• 1 teaspoon vanilla extract
• 12 pecan halves

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• 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.