Squash are in full swing at the Farm and in the Discovery Garden. One of my favorites to cook and bake with is Honeynut squash. When roasted with a little salt and maple syrup, honeynut squash puree is flavorful, sweet and nutty, with a hint of caramel and malt; and perfect in spiced muffins with a crunchy walnut topping.
1 ¾ cup flour
1 cup Honeynut puree – (I used Honeynut squash from the Discovery Garden but you can use pumpkin as well)
2 tsp pumpkin spice
½ cup milk
½ cup sugar
¼ cup + 2 tbsp brown sugar
½ cup oil
2 tsp baking powder
½ tsp baking soda
¾ ground cinnamon
Topping (Optional but recommended!)
2 ½ tbsp soft butter
3 tbsp brown sugar
3 tbsp chopped Walnuts
A pinch of salt
3 tbsp flour
- Preheat your oven to 350F.
- Mix the sugar, oil, puree, egg and milk in a bowl until combined.
- In a larger bowl, mix together the flour, salt, baking powder, baking soda, pumpkin spice and cinnamon. Set both bowls to the side.
- For the topping, mix together all ingredients until it’s crumbly.
- Gently add your wet ingredients to the dry but be careful not to over mix the batter.
- Line your muffin tins with liners or grease muffin tin and scoop in the batter.
- Add the topping to each muffin and bake for 20 – 25 minutes or until a toothpick inserted comes out clean.
- Take them out and let them rest for 5 – 10 minutes to cool before enjoying!