My muffin tops
Well Hello – long time no see! I feel like its been ages since I’ve blogged, even though its only been a couple of days. I have some big news, I’m on a diet – a social media diet. Over the past two days I’ve been busier than ever, and cutting back on the time I spend on Twitter and blogs increased my productivity immensely. Most surprising? I liked it!
Don’t get me wrong, I love to blog and I love the network of people I’ve met through this community, but there is nothing like that sense of accomplishment you get when you’re doing really great work. And that’s how I’ve felt the last two days. I also used this time to think about my blog in general and what like to post about most, which is definitely food with a healthy twist. I still plan to blog about a variety of topics, but a lot of my posts will likely focus on food, recipes and restaurants. What can I say? I love food!
Which brings me to my latest and greatest recipe. Spiced Butternut Squash Muffins. These aren’t any ordinary muffins, these come with a selection of muffin tops. From au natural, to iced, to streuseled (is that a word?), they run the gamut. Mr. Chubby Hubby couldn’t keep his sticky fingers away. Especially surprising since he didn’t touch the Pumpkin Whoopie Pies. The difference is in the butternut squash, it allows them to taste spicy and sweet without the same strong pumpkin flavor. Its a perfect fall recipe for people who don’t love pumpkin. Seriously, I don’t like brag about my baking, but I couldn’t be happier with these muffins.
The inspiration came from this post I found on My Baking Addiction, but I made some pretty significant tweaks. For one thing, these are much lower fat, I replaced the oil and water with yogurt and orange juice. I found the orange juice really brings out the spice. I also swapped out the all purpose flour for white whole wheat. Even with these changes the muffins came out light and moist (yes I said moist!). So without further ado, my Spiced Butternut Squash Muffins, with muffin tops a plenty:
Spiced Butternut Squash Muffins
Adapted from My Baking Addiction
- 1 cup butternut squash purée (I used canned)
- 2 eggs
- 1/2 cup non-fat Greek yogurt (plain would do)
- 1/4 cup orange juice
- 1 cup white sugar
- ½ cup brown sugar
- 1 ¾ cups 100% white whole wheat flour
- 1 teaspoons baking soda
- ½ teaspoon kosher salt
- 2 teaspoons apple pie spice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin tin.
In a large bowl, mix together the butternut squash puree, eggs, yogurt, orange juice and sugars until thoroughly combined.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom.
Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan. If using the streusel (recipe follows), now is the time to add that on top with a generous spoonful.
Bake at 350 degrees for 30-35 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.
Pumpkin Granola Streusel
Makes enough to top 12 muffins
- 3/4 granola (I used Nature’s Path Pumpkin Flax Plus Granola)
- 1/2 cup 100% white whole wheat flour
- 1/4 cup packed light-brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, room temperature (I used Earth Balance Natural Buttery Spread)
In a medium bowl, combine granola, flour, sugar, cinnamon, and salt. Using a fork, cut in the butter until fine crumbs form.
Then use your hands to squeeze together most of the mixture to form large clumps. Top your muffins with a generous spoonful of streusel.
Brown Butter Frosting
- 1/4 cup butter
- 2-1/2 cup powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
Heat butter over low heat until just brown; remove from heat.
Mix in powdered sugar and beat in vanilla and milk until smooth.
If necessary, stir in additional milk, 1/2 teaspoon at a time, until spreading consistency. Frost muffins and store tightly covered.