I try to submit d.i.y.s to the Instrucables community every once in a while. I think it’s a wonderful forum of sharing knowledge and how-to.
My day before Thanksgiving carb fest has already started. Ok, so it really started on Saturday, but who’s keeping track?
Remember when I made the butternut squash mac & cheese? Well, it only used half a butternut squash. I knew I wanted to use the rest of the puree on a muffin.
- ½ small butternut squash (or 1 cup pureed butternut squash)
- 1 tsp. butter
- 2¼ cups all-purpose flour
- 1 Tbsp. baking powder
- ½ tsp. salt
- 1 Tbsp. ground cinnamon
- ½ tsp. ground ginger
- ½ cup (one stick) butter, softened
- ½ cup brown sugar, packed
- 1 cup white sugar
- 1 tsp. vanilla extract
- 2 large eggs, room temperature
- ¾ cup milk
- Preheat the oven to 400 degrees
- Cut the squash in half, keeping the other half for another time.
- Scoop out the seeds and pulp.
- Add a teaspoon of butter to the inside.
- Place in roasting dish, flat-side up.
- Roast for 45 minutes, or until soft and easily punctured with a fork.
- Once the squash is done roasting,cut it into manageable chunks.
- Place the chunks in a food processor and process until smooth.
- Turn the oven down to 375 degrees.
- In a small bowl, combine the flour, baking powder, salt, cinnamon, and ginger.
- In a large bowl, using an electric mixer, cream together the butter and sugar until smooth.
- With a low speed, mix in the vanilla and then the eggs, one at a time, blending thoroughly.
- Add the butternut squash puree.
- Alternate adding the dry ingredients with the milk, until all ingredients are smoothly incorporated.
- Fill a muffin pan ⅔rds the way full.
- Bake for 20 minutes.*
Giant muffins are the best muffins. Slather with butter and indulge.
I know everyone is inhaling pumpkin at every opportunity, because, let’s face it, it’s only an acceptable practice for two and a half months out of the year.
So here are some tasty looking pumpkin treats from around the web.