Sunday, June 6, 2010


It's been a while since I've made muffins. I usually make them at least once a week if not more. These sound too much like fall to be making in late spring, but trust me, they're great any time of year. I titled them "squash" muffins because the recipe actually calls for pumpkin, but I have been using my frozen butternut squash puree from my garden last year in place of anything calling for pumpkin. I made 3 versions of these muffins; with walnuts, with chocolate chips, and with raisins. All 3 were really tasty, and I usually gravitate to the ones with chocolate chips, but this go-round, I quite liked the ones with raisins. As you may have noticed from other posts, I usually decrease the sugar, use all or mostly whole wheat or oat flour, use mostly applesauce in place of oil, and add flax meal to make these a little healthier. These turn out nice and moist, so best if eaten within a day or two.

makes approx. 30-32 mini muffins

2 1/2 C. white wheat flour
2 C. sugar (I use just under 1 3/4 C. and still plenty sweet)
1 Tbsp. pumpkin pie spice (or a combo of cinnamon, nutmeg, cloves, ginger, etc.)
1 tsp. baking soda
1/2 tsp. salt
2 Tbsp. ground flax (optional)
2 eggs (I use 1 egg and 2 egg whites)
1 C. canned pumpkin or pureed butternut squash (cooked)
1/2 C. vegetable oil (I use unsweetened applesauce)
2 C. finely chopped peeled apples
other optional add-ins:
raisins, walnuts or pecans, chocolate chips, craisins, cinnamon chips, etc.

Cinnamon sugar (to sprinkle on tops)


1. Preheat oven to 350 and grease muffin tins with cooking spray or use muffin liners.
2. In a bowl, combine the first six ingredients. In another bowl, combine the eggs, pumpkin and applesauce; stir into dry ingredients just until moistened. Fold in apples and any other add-ins. Fill muffin cups 2/3 full. Sprinkle tops with cinnamon sugar.
3. Bake at 350 for 12 minutes or until golden brown. Cool 5 minutes before removing from pans to wire racks. If making regular size bake for 20 minutes.

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