Butternut Squash and Apple Muffins


What could be more autumnal than squash (or pumpkin), apples and cinnamon?  What could be more satisfying than a sweet treat that is full of wholemeal veggie goodness but sparing on the sugar?  Not much, which is probably why this recipe is popular – and much copied – on the web.  I tried it myself this morning, with some minor adjustments for the sake of convenience.  Read on so you can have a go too…

Recipe to make 6 large or 12 small muffins

Wet ingredients
  • 3/4 cup of pureed squash (half a small one: see step 2 below)
  • 2 free range eggs, whisked
  • 3 tbsp vegetable oil (I used Mazola)
  • 3 tbsp pureed apple (2 medium apples: see step 3)
Dry Ingredients
  • 2 tbsp dark brown sugar (add a few more if you like things sweeter)
  • 1/2 tsp salt
  • 1/2 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 cup strong wholemeal bread flour
Streusel Topping Ingredients
  • 2 tbsp pumpkin seeds, roughly chopped
  • 1/2 tsp cinnamon 
  • 1 tbsp dark brown sugar
  1. Pre-heat the oven to 325°F/ 170°C/150°Fan/Gas 3.
  2. Peel, de-seed and roughly chop the butternut squash; place on a baking tray and slow roast in the oven until soft (around 30 mins).
  3. Peel, core and roughly chop the apples then place in a pan on a low heat until soft.
  4. Meanwhile, measure the dry ingredients into one bowl and the topping ingredients into another.
  5. Puree the cooked apple and squash in a food processor, smoothie maker or blender. Add the oil at this stage to help the pureeing process.  Don’t worry if there are small lumps.
  6. Add to the dry ingredients along with the eggs and mix with a wooden spoon until incorporated.  (It reminded me of carrot cake mix at this stage, which I took to be a promising sign!)
  7. Line a muffin or fairy cake tray with paper cases (depending on if you are making them large or small).
  8. Divide the mix equally between the cases, then top with a sprinkling of the streusel mix.
  9. Bake for 12-15 minutes (small) or 15-20 minutes (large), or until a knife inserted into the centre comes out clean.
Ready for the oven...
Ready for the oven…
Notes: The topping looks really attractive, but if you want to keep the sugar content to a minimum, just go for the chopped pumpkin seeds.  These would be perfect for breakfast, or as a snack or sweet treat at any time of the day 🙂

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