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Roasted Winter Squash Muffins

Yields1 Serving

Winter Squash Muffins

 1 cup soft roasted winter squash or pumpkin puree
 1 cup sugar (white or brown)
 1/2 cup canola or other vegetable oil
 2 eggs
 2 tsp vanilla
 1 1/2 cups all-purpose flour
 2 tsp cinnamon
 1 tsp baking powder
 1 tsp baking soda
 1/2 tsp salt

Preheat the oven to 375F.


In a large bowl, mix the squash and sugar to get rid of all the lumps. Stir or beat in the oil, eggs and vanilla until well-blended and smooth.


Add the flour, cinnamon, baking powder and salt and stir just until combined. (If you like, add a handful of raisins or chocolate chips.) Scoop into about 10 paper-lined muffin tins and bake for 25 minutes, or until golden and springy to the touch. Makes about 10 muffins.