Winter Squash and Molasses Muffins
- Total Time
- 2 hours 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds kabocha squash, cut in large chunks
- 1cup (140 grams) whole-wheat pastry flour
- 1cup (135 grams) unbleached all-purpose flour
- 1teaspoon baking soda
- 1teaspoon ground cinnamon
- ½teaspoon ground nutmeg
- ¼teaspoon ground allspice
- ⅛teaspoon ground cloves (2 cloves)
- ½teaspoon salt
- 2large eggs
- ⅓cup raw brown sugar (turbinado) or packed light brown sugar
- ⅓cup blackstrap molasses
- ¼cup canola oil
- ½cup buttermilk
- 1teaspoon vanilla extract
- ½cup walnuts
Nutritional analysis per serving (12 servings)
247 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 38 grams carbohydrates; 3 grams dietary fiber; 15 grams sugars; 5 grams protein; 238 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 425 degrees. Line a sheet pan with foil and lightly oil the foil. Brush the squash with a small amount of oil. Place on the baking sheet skin side down. Roast for 20 minutes and use tongs to turn the pieces of squash over. Roast for 20 to 30 minutes more, until the squash is soft enough that you can pierce the skin with the tip of a paring knife. Remove from the heat and allow to cool, then peel away the skin. Purée in a food processor or a mortar and pestle. You should have about 1 cup of purée
- Step 2
Turn the oven down to 375 degrees with a rack in the middle. Oil or butter muffin tins and line the bottoms with parchment if desired
- Step 3
Sift together the flours, baking soda, cinnamon, nutmeg, ground cloves, allspice and salt
- Step 4
Beat together the eggs and sugar. Beat in the molasses, oil, buttermilk, puréed squash, and vanilla. Quickly beat in the flour and fold in the walnuts
- Step 5
Spoon into the muffin tins and place in the oven. Bake 20 to 22 minutes, until the muffins have risen and a tester comes out clean. Let the muffins cool in the tins for 15 minutes, then turn out onto a rack to cool completely
- Advance preparation: These will remain moist and fresh-tasting for a couple of days. They freeze well
Private Notes
Comments
About to make these again, because I like them, but just here to register a mild objection that it doesn't make much sense to label a muffin "healthy." I get it; they have healthier ingredients than some other muffins (whole wheat instead of white flour, mineral-laden molasses, vitamin-rich squash), but a muffin *is not* a "healthy" food. It's healthiest not to kid ourselves!
I make these muffins all the time. First time I made them, I followed the recipe exactly as is minus subbing almond milk yogurt for the buttermilk. Now I just use whatever leftover squash I have around- pumpkin, butternut, etc. Good every time
I made this gluten and lactose free with chickpea flour and oat milk. It was fat free oat milk, so I splashed (2 tsp?) extra oil in and added a tsp of apple cider vinegar to help them rise (acid for the baking soda). I also used sunflower instead of canola oil. Came out well!
Sub honey for maple syrup. Omitted sugar. Subbed buttermilk for cashew yogourt, cooked squash in instant pot, then squashed with fork. Yummy
For the first batch, I followed the recipe as best I could, not having all the exact ingredients. Substitutions: - Date syrup for molasses - Melted butter for canola oil - Pecans for walnuts They are fine. Taste... healthy. Molasses would definitely improve the flavour. I found it makes twice the amount of muffins - don't know what size American muffins are.
Add raisins next time!
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