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
- 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)
- 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
- Pre-heat the oven to 325°F/ 170°C/150°Fan/Gas 3.
- 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).
- Peel, core and roughly chop the apples then place in a pan on a low heat until soft.
- Meanwhile, measure the dry ingredients into one bowl and the topping ingredients into another.
- 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.
- 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!)
- Line a muffin or fairy cake tray with paper cases (depending on if you are making them large or small).
- Divide the mix equally between the cases, then top with a sprinkling of the streusel mix.
- Bake for 12-15 minutes (small) or 15-20 minutes (large), or until a knife inserted into the centre comes out clean.
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 🙂