Vanilla Maple Butternut Muffins

Last week I posted on Facebook about these butternut muffins. I had this butternut squash sitting here burning a hole in my apron pocket, and I knew maple flavor would be a great match. Put 2 and 2 together and this recipe was born. I know you are all going to think I’m weird, but this was the first time I’ve ever used butternut squash. It won’t be the last though! These muffins were delicious, I especially loved the addition of the maple glaze. I’m a glaze girl, I just can’t help it. :)

In case you are wondering how I cooked these bad boys, I just cut them in half, then turned them a quarter turn and cut them in half again. I put them in the pressure cooker for about 15-20 minutes. Skin peeled right off and I used my immersion blender to puree them. Easy peasy.

This recipe made 24 muffins and 3 mini loaves. Some of my muffin bottoms burned. I know it was because I had both muffin tins as well as the cookie sheet with the loaves on it all in the oven at once. I won’t do that again. Also, look at the weirdness of the muffin shapes LOL Hmm, interesting. The loaves came out looking perfect though, go figure. :-/

ANOTHER DELICIOUS IDEA >>  Homemade Granola Recipe

If you don’t have mini loaf pans, just make muffins out of that portion. So without further delay…

Vanilla Maple Butternut Muffins
printable version

3 1/2 cups unbleached all purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
2 cups pureed butternut squash
1 1/2 cups sugar
1/2 cup light brown sugar
1/2 cup canola oil
1 cup vanilla yogurt
4 egg whites
1 egg
1/3 cup milk
1 teaspoon pure vanilla extract
1/2 teaspoon Mapleine (imitation maple flavor)

For glaze
1/2 cup powdered sugar, sifted
1/4 teaspoon Mapleine
enough milk to make a glaze (start with 1/2 tablespoon and add a little at a time)

Preheat oven to 350 F. Spray two 12 cup muffin tins and 2-3 mini loaf pans* with Baker’s Joy spray.

ANOTHER DELICIOUS IDEA >>  Honey Pear Bread

In a medium bowl, whisk together the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and ground cloves.

In a mixer bowl, beat together the butternut puree, both sugars, canola oil, yogurt, egg white, and egg.

With mixer on low, add 1/2 of the flour mixture to the sugar mixture and blend until dry ingredients disappear. Add the milk and both extracts, then the remaining dry ingredients.

Fill muffin cups about 2/3 full as with the loaf pans. Bake for 20-25 minutes. Bake loaf pans separate from the muffins to ensure even baking.

*I believe my mini loaf pans are smaller than standard at 2.5″ x 4.5″

More from me you might like:
Pumpkin Cheesecake with Rum Whipped Topping
Cranberry Pumpkin Coffee Cake
White Chocolate Pumpkin Blondies

More from the web:
Several butternut squash recipes from Old Fashioned Living
Pumpkin Pie Snickerdoodle Bars from Megan’s Cookin’
Pumpkin Chip Cupcakes from Baking and Boys

(If you enjoyed this post, I’d truly appreciate a stumble, Digg, facebook share, whatever you like! :) )

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Comments

  1. Megan says

    Give me anything with pumpkin or butternit squash, and I'm in heaven. Adding the maple glaze is a perfect idea. Your mini loaves look like they want to come home with me! ;) Oh I love the flavors of Fall! :)

  2. Amanda says

    Thanks ladies! Just realized the title on my picture doesn't match the title of my recipe and post. The words vanilla and maple are swapped LOL! Oh well. I like the title as is and don't feeling like switching out the image :-P

  3. Cookin' Canuck says

    I really like this idea, Amanda! Maple and butternut squash seem like such a natural pairing, but I never would have thought to put the two of them together in a muffin.

  4. Natasha @ Saved by the Egg Timer says

    I have never made squash in mouffins and am very interested in trying it now. The muffin shapes are very cute :)

  5. The Food Hound says

    Girrrrrrrl, I can't believe you had never made anything with butternut squash until now! But better late than never, and these muffins look DELISH. Very autumn! I have a sweet potato muffin recipe that is very similar, and I think I'll add your glaze next time! Love the blog, this is my first time here!

  6. says

    I’ve only made pumpkin muffins but I need to try it with Butternut squash too. Love the addition of the maple. Cant go wrong with that combo.

    Thanks for linking to me. :) Your the best!

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