Acorn Squash Streusel Muffins

Fall is here and I’m feeling it!  The days are cooling off, the nights even cooler.

I am super excited to be posting this first post in October from my new kitchen.  As you may remember I moved into a townhouse, a 2 year old townhouse.  For the last 14 years I baked in a 54 year old, avocado green kitchen.  It was mine and I loved it but I always longed for a newer, fancier kitchen.  This kitchen fits the bill.  It has backsplash, it has cool light fixtures, it has tons of cabinets and counter top that goes for miles!  Yippee.

This whole month will be fun Fall and Halloween recipes from me.  I thought I’d ease us into Fall with a hearty muffin.

The two ingredients that really make this recipe are the Cardamom and the Coconut Sugar.  Of course the star of this recipe is the acorn squash which gives the muffin a moist and somewhat nutty flavor but the cardamom compliments it well and the Coconut Sugar in the Streusel topping it a bit crunchy and chewy all at the same time.  It’s hard to describe but it’s all SO GOOD!

 

Acorn Squash Streusel Muffins

makes 12 muffins

adapted from the Libby’s Pumpkin Muffin Recipe

 

1 1/2 c. acorn squash roasted and mashed

1 c. white whole wheat flour

3/4 c. all-purpose flour

1 t. cinnamon

1/2 t. cardamom

1 t. baking powder

3/4 t. salt

1 c. sugar

2 eggs

1/4 c. vegetable oil (I used canola)

1/4 c. water

 

Streusel toppping

from Paula Deen

1 c. coconut sugar

1 c. all-purpose flour

1/2 c. rolled oats

1/2 c. butter, softened

 

Cut, scoop and bake the acorn squash.

I baked mine at 350 degrees fahrenheit for about 35 minutes.  Let it cool and then scoop out the flesh and mash.  Combine the flour, spices, baking powder and salt in a bowl and set aside.  In the bowl of a stand mixer combine the squash, sugar, eggs, oil and water.  Mix thoroughly and then add the flour mixture and mix just until combined.

Prepare the streusel by combining the first three ingredients and then cutting in the butter.  Mix thoroughly with your hands until the mixture is crumbly.

Generously butter and flour a 12 place muffin pan and pre-heat the oven to 350 degrees fahrenheit.  Pour the batter into the muffin pan, filling about 3/4 full.  Top with the streusel.  You won’t use all of this streusel but I love making extra because I can refrigerate it for up to a week and make something else with it.  Bake for about 18 to 20 minutes or until set in the middle.

Let cool slightly and enjoy!  They are really good still warm or reheated in the microwave.

 

 

Posted on October 4, 2015
This entry was posted in baking, breakfast, muffins and tagged acorn squash, cardamom, fall, muffins.