Sure, you could use pumpkin instead. We just happen to have a basket full of butternut squash from the garden, and I figured I’d use one of them rather than run to the store for a can of pumpkin puree.
I made up the recipe as I went along. Really. I used Dorie Greenspan’s Great Grains Muffin recipe as a sort of launching pad, and tweaked it here and there to create this muffin. These muffins. There were 14 of them.
Here’s my recipe....
For the muffins:
1 cup AP flour
1/4 cup whole wheat flour
1/4 cup cornmeal
1/2 cup oats
1/4 cup sugar
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon allspice
1 cup buttermilk
1/2 cup mashed, roasted butternut squash (or pumpkin puree, if you prefer)
2 large eggs
1/4 cup unsalted butter, melted and cooled
1/4 cup yogurt
For the topping:
1/2 cup chopped pecans
1/3 cup oats
1/4 cup brown sugar
1/4 tsp cinnamon
1 tablespoon whole wheat flour
1/4 cup (half a stick) melted butter
And here’s what to do:
1. Preheat your oven to 400 degrees F. Position a rack in the center of the oven. Grease your muffin pan or line it with little paper cups. (I used a 12-muffin pan plus two ramekins.) Set the pan(s) on a baking sheet and set aside.
2. Whisk together the first ten ingredients (all the dry ones) in a large bowl and set aside.
3. Place all the topping ingredients in a bowl and mix together.
4. Combine the buttermilk, squash, eggs, cooled melted butter and yogurt.
5. Fold the dry ingredients and the wet ingredients together until just combined – they can still be a bit lumpy and that’s okay.
6. Spoon batter into muffin cups and top with topping mixture.
7. Bake for about 20 minutes, or until a knife inserted in the center of one poor, unsuspecting muffin comes out clean.
If you prefer more spice to your muffins, increase the amounts a bit.
My son, who loves pumpkin muffins, likes these a lot. So do I. I especially like the bit of chopped pecan in the topping. Yum.
Oh, I love autumn baking!