These squash muffins are simple, un-spiced and not too sweet. They make a great addition to breakfast or mid-morning tea snack.
My mom used to make them for breakfast any time of year, so I never really thought of them as Thanksgiving fare.
I’m discovering that squash isn’t really a favorite with everyone, but I do enjoy it! I grew up growing it and eating it, so I continue to eat it and feed it to my family! A large bowl of this cheery orange vegetable always graced our Thanksgiving table. And there were usually leftovers.
Leftover squash is exactly what these muffins call for. (Pumpkin puree will work as well.)
They mix up quickly and make a perfect accompaniment for turkey soup – another one of my leftover favorites!
This recipe is for a big batch and makes 2 dozen muffins. You can easily halve the recipe if you don’t need that many. I say make the whole thing since you’ve got the oven on anyway. Stick any extras in the freezer and thaw as needed for future meals.
I think leftovers are best split in half, toasted and slathered with butter.
Large Baking Cups from If You Care are my favorite paper liners for muffin tins. They are unbleached, chlorine free and compostable. Muffins pop out of them so easily that I even re-use them several times.
- 1 cup unsalted butter
- ½ cup cane sugar
- ¼ cup coconut sugar (or other unrefined brown sugar)
- 1 cup cooked, mashed squash
- 4 cups flour (your choice; I use freshly ground spelt)
- 4 teaspoons cream of tartar
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1⅓ cups milk
- Preheat oven to 400 degrees.
- Grease 24 muffin tins or line with paper liners.
- Combine dry ingredients and set aside.
- Cream butter and sugar in large bowl.
- Add squash and mix thoroughly.
- Briefly mix in about a third of the dry ingredients.
- Gently mix in about half the milk.
- Add half the remaining dry ingredients and mix until just combined.
- Add remaining milk and stir to combine.
- Stir in the rest of the dry ingredients, mixing just until no more flour is visible.
- Spoon into muffin tins
- Bake about 15 minutes, until top of muffin springs back when pressed lightly.
Do you eat squash? How do you use up any leftovers?
Shared at: Learning From Each Other, Nourishing Joy, Savoring Saturdays, Celebrate Thanksgiving, Art of Homemaking Mondays, Coffee and Conversation, So Much At Home, Wellness Wednesday, Real Food Friday, Raising Homemakers and Foodie Fridays.
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