Fall’s arrived. Sweaters are being yanked out of storage and scarves are back. All I want is cozy. Muffins made with squash, oats, pecans and coconut oil, perfect for chilly morning with a cup of something hot. Texture is crispy on the top and moist inside. “It’s fall in a muffin!” Neil exclaimed as he ate his third. You can’t even tell they’re squash, promise. Makes 12.
squash pecan muffins
1 cup mashed oven roasted acorn squash
3/4 cup flour or gluten-free flour
1 cup oats
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoon baking powder (use 2 tsp if using gluten-free flour)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup almond milk
1 teaspoon vanilla
1/2 cup chopped pecans
3/4 cup brown sugar
1 heaping tablespoon coconut oil
Squash can be roasted in advance. Slice in half, remove seeds and bake at 375 degrees skin side down with a little water for 1 hour. Preheat oven to 375 degrees. Combine wet ingredients with brown sugar. Combine remaining dry ingredients. Mix together. Spoon into greased muffin tins. Bake for 20-25 minutes. Great with almond butter or regular butter for breakfast. Acorn squash is my favourite, but butternut squash, sweet potatoe or pumpkin would all work well.