Pumpkin Muffins (with Sweet Potato and Squash)
Use sweet potatoes, squash, or a combination of the two in these delicious "pumpkin" muffins.
You can use a combination of sweet potato and squash puree for this recipe, or just one or the other. The total puree should weigh 1 lb.
- 2 cups AP flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1.5 sticks of butter, softened
- 2 cups sugar
- 2 eggs
- 1 - 1.5 lb squash and/or sweet potatoes
- optional, but recommended: chocolate chips and/or chopped walnuts
- Preheat oven to 375F with oven rack in upper third.
- Prepare squash: cut in half and scoop out seeds; and/or prepare sweet potatoes: peel and cube.
- Toss sweet potatoes with olive oil, and/or brush cut side of squash with olive oil.
- Put squash and/or sweet potatoes on a baking sheet. (If cooking both on same sheet, put on different sides as they may take different amounts of time to cook.)
- Bake in oven for approx 1 - 1.5hrs, until a fork slides easily into diced vegetables.
- Remove from oven and blend into puree. Don't have a blender? Wait until cool, then mash with very clean hands or potato masher.
- Lower oven temp to 325°F and place oven rack in middle.
- Grease 2 muffin pans or 2 8 x 4" loaf pans and lightly dust with flour or cocoa powder.
- Whisk dry ingredients in a bowl: flour, salt, baking soda, baking powder, spices.
- Cream sugar and butter together in a large bowl until combined.
- Add eggs and beat well to combine, until fluffy.
- Add puree and continue to stir until combined. (If the mixture looks mealy, that's okay!)
- Slowly add dry mixture to wet mixture, combining a little at a time to prevent clumping. Mix in chocolate chips and walnuts if desired.
- Scrape batter into pans and bake for 45-50 min (muffins) or 65-75 min (loaves) until tester comes out clean.
- Let cool in pan for 10 min, then turn out onto wire rack and cool.
- Eat within a few days or wrap tightly in foil and freeze, eating within 1 month.