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Recipe: Pumpkin or Squash Muffins PDF Print E-mail

by Janice Malin

Makes 12
1 1/2 cups white whole wheat flour
1/2 cup turbinado sugar
1/2 tsp salt
2-1/2 tsp baking powder
1/4 tsp nutmeg
1/8 tsp ground cloves
1 egg, beaten
4 Tbsp unsalted butter, melted and cooled slightly
1/2 cup milk
3/4-1 cup mashed pumpkin or squash

Preheat oven to 400 degrees. I like to use silicone muffin pans, but if you are using metal ones, grease them. Mix dry ingredients in a large mixing bowl. Thoroughly mix the wet ingredients in a separate bowl. Combine mixtures until just moistened. Do not beat. Spoon into prepared pan and bake for approximately 20 minutes. For variation, add 1/2 cup chopped walnuts or pecans. You can also add 1/2 cup chopped crystalized ginger that has been tossed with some flour before adding to enable good distribution. Enjoy!

Note: Depending upon the moisture content of the squash and the variable absorption of the flour, you can add as much as 1/2 cup of additional milk to make the batter loose enough to just fall off the spoon as you scoop it into muffin pan.