Butternut Squash and Apple Muffins with Pumpkin Seed Streusel
A piece of fruit may be healthy, but every once in a while kids (and grown-ups alike) crave something more substantial. Recipe and Photo Credit: Kristin Camplese
Yield: 18 full size muffins
- 1 1/2 cups of cooked butternut squash (I like to halve mine, scoop out seeds, and slow roast for about an hour at 325 degrees Fahrenheit)
- 4 eggs
- 1/4 cup of dark brown sugar (up to 3/4 cup for a sweeter muffin)
- 1/3 cup applesauce
- 6 T vegetable oil
- 1 t salt
- 1 t baking soda
- 2 t baking powder
- 2 t cinnamon
- 2 cups whole wheat pastry flour
- 1 medium apple, peeled, seeded, and finely chopped
- 1/4 cup dark brown sugar (can use more here too if you like)
- 1 t cinnamon
- 1/3 cup chopped and toasted pumpkin seeds
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, mix wet ingredients by whisking together cooked squash, eggs, dark brown sugar, applesauce, and vegetable oil.
- In a medium bowl, mix dry ingredients by combining salt, baking soda, baking powder, cinnamon, and whole wheat pastry flour.
- Add dry ingredients to wet ingredients and whisk until just combined. Stir in chopped apples. Spoon into greased muffin tins about 2/3 of the way full. (You can use cupcake papers if you like.)
- Combine streusel ingredients (brown sugar, cinnamon, and pumpkin seeds) and sprinkle a nice spoonful over top of each muffin before baking.
- Bake muffins for about 15 minutes until just done and a tester comes out basically clean. Let cool a few minutes in tins and then remove muffins to a cooling rack.