Fall’s arrived. Sweaters are being yanked out of storage and scarves are back. All I want is cozy.
Muffins made with squash, oats, nuts and coconut oil are perfect for chilly morning with a mug of something hot. Texture is crispy on the top and moist inside. They smell beautiful as they bake and to me, make the house feel warm and cozy.
You can easily swap out the squash for canned pumpkin puree, or baked sweet potato. You can’t even tell they’re squash, promise. Makes 12.
squash pecan muffins
1 cup mashed oven roasted acorn squash
3/4 cup all purpose flour or gluten-free flour (I love Bob’s Red Mill)
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
1/3 cup almond milk
1 teaspoon vanilla
1/2 cup chopped pecans or walnuts
3/4 cup brown sugar (1/2 cup is delicious too and slightly less sweet)
2 tablespoon canola oil or coconut oil
*optional toppings: pepita seeds or more chopped pecans
Squash can be roasted in advance. Slice in half, remove seeds and bake at 375 degrees skin side down with a little water in a casserole dish for 1 hour. (Or use canned pumpkin puree if you want quick and easy!) Once squash cooked and cooled scoop it out and mash it in bowl you’re using for the wet ingredients. You only need one cup. I freeze the rest in a ziploc bag to add to a soup.
Preheat oven to 375 degrees. Combine the muffin’s wet ingredients with brown sugar. Combine remaining dry ingredients. Mix together. Spoon into lined or greased muffin tins. Sprinkle with extra nuts or seeds if using. Bake for 22-25 minutes. (This is long, I know, but it needs it.)
Great with almond butter or regular butter for breakfast. Or drizzled with honey for dessert.