Spiced Butternut Squash Muffins
Just one bite of these muffins, and you'll feel the essence of autumn like a comforting hug. With the earthy sweetness of the pumpkin, the warming mix of spices, and topped off with a blanket of cream cheese icing, it's the perfect treat after a crisp walk snuggled on the sofa.
Servings: 12 muffins
Calories: 397kcal
Equipment
- 12 hole muffin tin
- blender
- standing mixer or handheld whisk
Ingredients
Muffins
- 1 butternut squash
- 250 g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 150 g butter softened
- 150 g caster sugar
- 3 eggs
- 1 tsp vanilla paste
Cream Cheese Icing
- 100 g butter softened
- 300 g icing sugar
- 150 g cream cheese
- ½ tsp vanilla paste
Instructions
- Preheat the oven to 180 °C.
- Cut the butternut squash in half and scoop out all the seeds. Line a baking tray with paper and place the halves of squash cut-side down. Roast in the oven for 35-40 minutes until soft. Once cool, scoop out 300g of the flesh and place in a blender and process to a puree.
- The remainder of the cooked squash can be placed in the freezer for another time – see notes below.
- Mix the flour, baking powder, bicarb, and spices in a bowl with a pinch of salt.
- In a larger bowl, whisk the butter and the sugar together – either in a standing mixer or with a handheld – until fluffy and light in colour. Continue to whisk, adding in one egg at a time, then add in the vanilla paste. Finally add in the butternut squash puree along with the dry ingredients and whisk briefly until it all comes together. Be sure not to over whisk at this point.
- Divide the mixture into the muffin tin, that has been lined with cases.
- Bake in the oven for 20-25 minutes until risen (ensuring a cocktail stick comes out clean when inserted into the centre).
- Remove from the oven and leave to cool completely in the tin on a rack.
- When the muffins have cooled, place the butter for the icing in a large bowl and beat until totally smooth. Gradually add in the icing sugar and beat continuously for 2-3 minutes. Add in the vanilla paste and give a quick final whisk. In a separate bowl, whisk the cream cheese briefly until smooth, then fold into the buttercream mix until combined. Do not whisk it in, as you'll lose the thickness of the buttercream.
- You can pipe the icing onto the muffins, or simply swirl it on top. I like to dust a little ground cinnamon on the top using a small sieve.
Notes
- I have used Butternut squash, but this can work equally well with pumpkin.
- Any leftover, cooked, butternut squash can be frozen. I will often roast a whole butternut squash or pumpkin when cooking something else, to maximise the energy use. Also, it's great to have in the freezer to throw together a risotto or to use in cakes such as these muffins.
- These muffins will keep for 3-4 days in a sealed container.
Nutrition
Calories: 397kcal | Carbohydrates: 45g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 319mg | Potassium: 281mg | Fiber: 2g | Sugar: 23g | Vitamin A: 7393IU | Vitamin C: 13mg | Calcium: 78mg | Iron: 1mg