Normally this is the time of year when I start winding down. True, everyone is busy with prepping for holidays, but all of my studies at work begin to wrap up, yard work comes to a standstill thanks to the eminent snow, and the cold air just makes everything slow. This year? Total opposite. My entire year was slow at work, so the tiniest uptick I’ve had makes me feel swamped. Plus, I just feel like I can’t get above all of the things I need to do at home. New cat, messy house, lack of motivation in the kitchen — I just can’t get it together. (Do I ever have it together?)
Luckily, the idea for this recipe was basically handed to me. Someone commented on my zucchini muffin asking if they could swap in grated winter squash — why not? I didn’t want to advise her that it would definitely work without trying it myself, so I decided to make the recipe myself first. It’s more or less the same recipe, but amped up with a little pumpkin pie spice. Who can say no to pumpkin pie spice, right?
Unless you all have some more suggestions for what I should make in my kitchen, I have to hope this slump doesn’t last long. At least long enough to make it to the vacation I’m planning in December 😀 Or I’ll just keep making and eating these muffins, because look how big and delicious they are. I can’t quite decide if muffins are a winter thing or not? Who cares. They’re tasty.
Preheat your oven to 425 degrees. Place liners in your muffin tin and spritz them with nonstick spray (don’t skip this step!).
Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
In a separate bowl, combine the squash, agave, extracts, and milk. Add dry to wet in two batches, mixing until almost just combined. Add the chocolate chips or pecans and stir until just incorporated. The batter will be very thick.
Divide the batter between the 12 muffin liners. They will be very fill. Using a spoon spritzed with nonstick spray, smooth the tops out. Sprinkle lightly with the coconut sugar.
Bake for 5 minutes, then adjust the heat down to 375 F (no need to remove muffins from the oven while the temperature changes!). Bake for an additional 10 minutes, adjust the heat to 350 F, and bake an additional 5 minutes.
Store at room temperature for up to three days, freeze for longer storage.
Notes
Nutritional estimate includes chocolate chips. With pecans, calories remain the same but fat increases to 6 g and carbs decrease to 41 g.
Fantastic! ! I have acorn squash and will make these today! I’m also out of muffins. Easy question – did you grate the peel of the acorn squash right into the recipe? Thanks for a great recipe.
Super! I love this hearty muffin! thank you!
Glad you enjoyed it 🙂 Thanks for the comment!
I could eat muffins year-round and when they’re stuffed with my favorite parts of fall?! Even better.
What a fun flavor combo! I love this idea!
how unusual. they sound delicious!
Fantastic! ! I have acorn squash and will make these today! I’m also out of muffins. Easy question – did you grate the peel of the acorn squash right into the recipe? Thanks for a great recipe.
I cut the peel off before grating – that’s a good question! I should specify that in the recipe. Thanks 🙂