Whole Grain Pumpkin Spice Butternut Squash Muffins
Ingredients
- 1/2 cup rolled oats
- 1/2 cup milk of choice + 2 tablespoons divided
- 2 cups whole wheat flour
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 1/2 cups butternut squash puree*
- 1 large egg
- 4 tablespoons unsalted butter melted**
- 1/3 cup brown sugar***
- 2 tablespoons maple syrup
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Soak the oats in 1/2 cup milk for 5 minutes to soften.
- Combine the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a large mixing bowl.
- In a separate mixing bowl, whisk together the butternut squash puree, egg, brown sugar, and maple syrup.
- Stir the oat and milk mixture into dry ingredients. Form a well in the center and pour in the wet ingredient mixture. Lightly whisk together. Gently fold the butter and remaining milk into the batter.
- Grease or line the cups of your muffin pans and divide the batter evenly amongst the 12 tins.
- Bake for 12-14 minutes, until the domes are peaked and an inserted toothpick comes out clean.
Notes
*See post for directions on how to make your own butternut squash puree.
**You can substitute coconut butter if desired, but don't use applesauce or yogurt - the final product will be too moist.
***For a sweeter muffin, increase the sugar to 1/2 cup.
Store in an airtight container lined with paper towels for 1-3 days. You can also freeze for optimal taste and texture, especially if you do not plan on eating the whole batch within 3 days.
**You can substitute coconut butter if desired, but don't use applesauce or yogurt - the final product will be too moist.
***For a sweeter muffin, increase the sugar to 1/2 cup.
Store in an airtight container lined with paper towels for 1-3 days. You can also freeze for optimal taste and texture, especially if you do not plan on eating the whole batch within 3 days.