It's fall! The weather is changing and I'm getting sad that winter is around the corner. But fall baking is one of my favorites. I love pumpkin and am excited for pumpkin and apple and squash recipes.
Today is a great recipe to hide squash in. These spiced squash muffins are the perfect recipe to do that with. The kids had NO idea they were eating squash. I think it's a great thing nowadays when I get to win anything. Small victories keep me going. Too many times I hear that I am ruining their life. Like during chore time and homework time and turning off the TV time, and turning off the video games time....
Being a Mom is rough. But sometimes I do love having the upper hand even if it's just for a moment.
- 1 ½ cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ cup nonfat plain greek yogurt
- 1 cup turbinado sugar or coconut sugar
- 2 eggs
- 1 cup butternut squash puree
- ⅓ cup milk
- ½ cup packed brown sugar
- 2 tbsp oats
- 2 teaspoon ground cinnamon
- 2 tbsp cold butter
- Preheat oven to 350 degrees. LIghtly grease 12 muffin cups.
- In a small bowl mix together the topping ingredients until crumbly. Set aside for later use.
- In a small bowl combine the flour, baking soda, baking powder, salt, ginger, cinnamon and nutmeg until combined.
- In a mixing bowl, mix together the yogurt and sugar for two minutes until smooth. Stir in the eggs and butternut squash for an additional minute until mixed and smooth.
- Slowly alternate adding the flour mixture and milk until combined.
- Pour batter into the muffin cups, filling ⅔ of the way full. Sprinkle 1-2 teaspoons of topping over the top of the muffin.
- Bake at 350 degrees for 20-22 minutes until a toothpick inserted in the center of the muffin comes out clean. Remove from oven and allow muffins to sit for five minutes in the muffin tins before moving to a cooling rack to finish cooling completely.
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