Butternut Squash Muffins With Oat Crumble

by daniel valko


       It's been too long since I blogged a recipe. To tell you the truth it was because I haven't had the motivation and drive. Over the past  year an a half of juggling work and everyday life. Along with being active on Instagram and blogging. Just had me completely drained of any creativity. The recipe testing, editing and all that go's into a blogpost. Is such a lengthy process that for someone who is a complete procrastinator can take twice as long. Another reason is that I have had my friend taking my photos so it was harder to choose a time to shoot together. I'm happy to say that I now own my first DSLR camera, so shooting and styling my own recipes has become a renewed and exciting task. Especially since I've been shopping, collecting and making new props and backgrounds like crazy. I'm truly happy and excited to start posting more recipes in the coming months.

 

Ingredients:


1 Butternut Squash For Roasting


Butternut squash muffins:

1 stick unsalted butter softened

3/4 cup granulated sugar

1/4 cup maple syrup

2 eggs

1 cup roasted & mushed butternut squash

1 2/3 cups flour

1 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

1/4 tsp ginger

1/2 tsp cloves

1/2 tsp allspice

 

Crumble topping:

1/2 cup flour

1/2 brown sugar

1/2 cup oats

6 tbs butter

1/2 tsp cinnamon

 


Roasting the Butternut Squash:

Cut the butternut squash in half using a chefs knife and place on a pan into a 350 F preheated oven. Roast the squash for about 45 mins to an hour or until it becomes very soft and the peel is coming off around the edges.  Let it cool for about 15 mins and then start peeling it using two large spoons. Place the chunks of roasted squash in the stand mixer. And mix on high using the paddle attachment until it becomes smooth.

 


1  Preheat oven to 350 F. In a medium bowl shift together the flour, spices, salt, baking soda and powder. Set aside


2  In a mixer bowl cream the softened butter and sugar. Add the eggs and mix. Then add in the cup of mashed butter squash and mix until incorporated. Add in the dry ingredients by 1/2 cup increments and mixing as you add. Also add the 1/4 cup of maple syrup. When the batter Is combined.


3  Make the crumble topping by mixing together the melted butter, brown sugar, flour and cinnamon together in a bowl. Mix till it becomes pea sized clumps, Set Aside.

 

4  Spoon the muffin batter into prepared pan with muffin cups and top with a good amount of crumble topping. Bake for 15-18 mins or until a toothpick inserted into the center of a muffin comes out clean.