Ingredients
12
12 servings
- •cooking spray
- •1 butternut squash, halved lengthwise and seeded
- •water, as needed
- •¾ cup white sugar
- •3 tablespoons butter
- •1 cup all-purpose flour
- •¾ cup oats
- •2 ½ teaspoons baking powder
- •½ teaspoon ground cinnamon
- •½ teaspoon ground nutmeg
- •½ teaspoon ground allspice
- •¼ teaspoon salt
- •2 eggs
- •½ cup milk
- •1 tablespoon sour cream
- •1 teaspoon vanilla extract
- •12 pecan halves
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray or line with paper liners and prepare the liners with cooking spray.
- Put squash into a roasting pan with cut sides down. Pour enough water into pan to fill 1/2-inch deep.
- Roast squash in preheated oven until flesh is easily pierced through with a fork, about 45 minutes. Remove roasting pan and reduce heat to 350 degrees F (175 degrees C).
- Scoop hot squash into a large bowl and mash until no large chunks remain. Stir sugar and butter into the squash.
- Whisk flour, oats, baking powder, cinnamon, nutmeg, allspice, and salt together in a bowl.
- Beat eggs, milk, sour cream, and vanilla extract together in a separate bowl. Stirring constantly, add a spoonful of squash mixture into the egg mixture to temper it before adding egg mixture to the squash mixture; stir.
- Fold flour mixture into the squash mixture until just incorporated; spoon into muffin tins. Top each with a pecan half.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.
Nutritional Facts
Per 12 servings
- Calories: 202
- Carbohydrate: 35g
- Fat: 6g
- Fiber: 3g
- Protein: 4g
- Sugar: 15g
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