Ingredients
12
12 servings
- •½ pound butternut squash, cubed
- •½ cup white sugar
- •½ cup all-purpose flour
- •½ cup whole wheat flour
- •½ cup wheat bran
- •2 teaspoons baking powder
- •¾ teaspoon ground cinnamon
- •¼ teaspoon salt
- •¼ teaspoon ground ginger
- •¼ teaspoon ground nutmeg
- •¼ teaspoon ground cardamom
- •¼ teaspoon ground star anise
- •¼ teaspoon ground allspice
- •¾ cup milk
- •1 egg
- •1 tablespoon vegetable oil
- •½ cup crushed pecans, or to taste
- •3 tablespoons brown sugar, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spread butternut squash over a baking sheet.
- Bake in the preheated oven until soft, about 25 minutes. Remove and let cool. Leave oven on. Line a 12-cup muffin tin with paper liners.
- Combine white sugar, all-purpose flour, whole wheat flour, wheat bran, baking powder, cinnamon, salt, ginger, nutmeg, cardamom, star anise, and allspice in a large bowl.
- Mix milk, egg, and oil in another bowl. Mash cooled squash with a fork; mix into the milk mixture. Pour over flour mixture and fold until combined.
- Scoop 1/3 of the batter into each muffin cup. Combine pecans and brown sugar in a small bowl; sprinkle over the muffins.
- Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Nutritional Facts
Per 12 servings
- Calories: 151
- Carbohydrate: 25g
- Fat: 5g
- Fiber: 3g
- Protein: 3g
- Sugar: 13g
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