Hubbard squash muffins with maple glaze
Tender Hubbard squash muffins topped with a vanilla maple glaze for a delicious anytime treat.
Servings: 15 muffins
Calories:
Ingredients
For the muffins
- 2 cups all-purpose flour 8.5 oz. by weight
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground cardamom
- 1/2 tsp. ground ginger
- 1/8 tsp. freshly ground black pepper a few turns of the mill
- 1 1/2 cups roasted Hubbard squash flesh mashed with potato masher to break up large pieces
- 2 eggs room temperature
- 1 tsp. vanilla extract
- 1/4 cup sugar
- 1/2 cup brown sugar
- 8 TB. unsalted butter melted and cooled (1/2 cup, or 1 stick)
For the vanilla maple glaze
- 1 c. powdered sugar
- 2 TB. unsalted butter melted and cooled
- 1 tsp. vanilla extract
- 1 TB. pure maple syrup
- pinch sea salt
- 2 TB. whole milk or half and half or more, to reach desired consistency
- sprinkles optional
Instructions
- Preheat oven to 350°F / 177°C / Gas mark 4.
- Line muffin tins with papers. (Or butter and flour the pan / coat with nonstick baking spray).
- In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger and pepper. Whisk to combine and set aside.
- In a small bowl, combine eggs, vanilla, sugars, Hubbard squash and melted butter. Whisk to combine.
- Pour wet ingredients over dry ingredients. Gently stir with a spatula until flour mixture is incorporated, making sure to scrape the bottom of the bowl.
- Fill muffin liners 2/3 full.
- Bake for 20 - 22 minutes, or until a tester comes out with only a few moist crumbs attached.
- Let muffins cool in tin for 10 minutes before removing to a cooling rack to cool completely.
- While muffins are cooling, stir together all ingredients for glaze, cover with plastic wrap and set aside. When muffins have cooled completely, glaze and top with sprinkles, if desired.
Notes
This recipe makes 15 standard muffins or 12 slightly larger muffins baked in tulip style baking cups.