I have been greatly enjoying the surplus of local winter squash available. I love how versatile squash is. You can make it savory, you can make it sweet, you can serve it as a side dish, you can make it into pie, ice cream, and baked goods!
This recipe for muffins is a wonderful way to use leftover roasted squash or pumpkin. Part of having a frugal kitchen involves not letting anything go to waste. That cup of leftover squash doesn’t seem very appetizing to reheat, but when added to baked goods, it makes it moist and delicious.
Though admittedly, I have been roasting squash just so I could make these muffins! I have used both pumpkin puree from roasted pumpkins and roasted kobucha squash with great results.
The streusal topping adds a sweet crunchy layer on the top of the muffin that is delicious and special! But it’s not completely necessary. You can also make it without.
For those of you following this blog for a while, I am proud to say that I finally made a muffin recipe that makes, if divided right in standard sized muffin tins, 12 muffins! This will make it easier to double recipes, and won’t leave you with an odd amount of muffins. I also, have a higher concentration of sweetener and oil in this recipe for a more decadent result.
Spiced Pumpkin (or Squash) Muffins with a Streusel Topping -Makes 12
This recipe is soaked for better nutrition, read about it here and here. But it would be possible to skip that step. I have also included dairy options for those who prefer dairy, otherwise this recipe is dairy free.
1 3/4 cup of whole wheat pastry flour
1/2 cup of coconut milk tonic (for baked goods, I use the one just mixed with water)
2 tablespoon raw apple cider vinegar (or, use 1/2 cup of buttermilk, thinned yogurt, or kefir, in place of the vinegar and coconut milk tonic)
1/3 cup of coconut oil or melted butter
1/3 cup of honey or maple syrup
3/4 cup of pumpkin puree or roasted squash
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon of nutmeg
1/4 teaspoon salt
3 tablespoons of arrowroot powder, white flour, or sprouted flour
3 tablespoons of maple sugar, rapadura, or sucanat
3 tablespoons of cold coconut oil
n1/2 teaspoon cinnamon
dash of salt
1/3 cup of chopped walnuts
1-The night before, in a saucepan, gently melt the coconut oil and the honey together until liquid.
2-In a large bowl, combine the flour, coconut milk, vinegar, and the honey/coconut oil in a bowl, stirring just until combined. Cover and leave out overnight.
3-12-24 hours later, preheat the oven to 375 degrees. Grease with coconut oil 12 muffin tins.
5- In a small bowl combine the egg and pumpkin, and add it, with the rest of the ingredients to the bowl. If your house is cold, the coconut oil will have hardened, making the dough a bit stiff, but it will loosen up as you gently fold in the rest of the ingredients.
6-Using a spoon, or an ice cream scoop, evenly distribute the batter between the 12 tins. They should be about 2/3’s full. Sprinkle about a tablespoon of the streusel mixture over the top of each (you will have a bit extra leftover).
7-Bake for about 20 to 25 minutes, until the tops are lightly browned and a toothpick comes out clean when poked in the middle. Let rest for ten minutes in tins, then remove from the pans (gentle! they are fragile when hot) and let cool on cooling racks.
Latest posts by KimiHarris (see all)
- Why You Should Use Freshly Grated Cinnamon (and Cinnamon Coconut Ice Cream with Candied Cinnamon Cashews) - July 31, 2015
- Grain Free Fried Chicken Strips - July 28, 2015
- Kale is not the Problem, Pollution is - July 20, 2015