These Spiced Acorn Squash Apple Muffins are exactly the type of breakfast one craves in the winter months- slightly sweet and full of spice.
I’ve been known to bake muffins when life gets tough. When Hurricane Sandy was approaching DC last year, I found myself in the kitchen frantically preparing muffins even though we knew the power could go out at any moment.
It didn’t matter. For me, there is a certain zen calm that occurs when I’m baking muffins. It’s soothing. It gives me a purpose. It somehow makes me feel in control in an otherwise chaotic situation.
These spiced acorn squash apple muffins served exactly the same purpose. We’ve been dealing with a health crisis here and I’m feeling very powerless. We recently discovered that Jeff has herniated 2 discs in his neck and will likely need surgery within the next few weeks.
I hate watching him in pain and knowing there is absolutely nothing I can do to fix it. It’s really the worst feeling.
Hopefully things will improve soon. For now all I can do is be strong and supportive, keep the house nice and clean and make him his favorite meals. And muffins, of course.
Spiced Acorn Squash Apple Muffins
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons pumpkin pie spice (see notes for a homemade mix)
- 4 ounces unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup pureed acorn squash, approximately 1 small squash, see notes
- 1/4 cup buttermilk
- 1 tart apple, peeled, cored and chopped
- Position the oven rack in the center and preheat the oven to 400 degrees F. Grease a standard 12 muffin pan or line it with paper cups.
- Whisk/sift together the all purpose flour, whole wheat flour, baking soda, sea salt and pumpkin pie spice.
- In a stand mixer with the paddle attachment (or using a hand mixer), cream the butter and sugars together on high speed until light and fluffy. Turn the speed down to low and add the eggs, one at a time, allowing each to incorporate completely for about 30 seconds.
- By hand, stir in the the vanilla, acorn squash and buttermilk. Do not over-mix or the batter might break (the muffins will still be fine if it does, you'll just want to move more quickly).
- Once the wet ingredients are combined, stir in the flour mixture by hand, followed by the chopped apples.
- Use a muffin scoop to evenly distribute the batter into the prepared muffin pan. Bake for 20 minutes. Allow to cool before serving.
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon freshly ground nutmeg
- 1 teaspoon ground ginger
- 3/4 teaspoon ground allspice
- 1/2 teaspoon ground cloves
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