This is a great way to use up your leftover winter squash.
Bound to become a favourite throughout the fall/winter season why not start a tradition by getting all the kids involved in the baking?!
For the muffins:
For the topping:
Drizzle butternut squash with oil and bake for 30 minutes or until soft at 180°C/350°F/Gas 4. Then blend the baked squash with the cinnamon, butter, egg, apple sauce, water and sugar.
Mix in the chopped pecans and dates and stir. In a separate bowl whisk together the dry ingredients until well combined, then combine the dry and wet mixtures with a wooden spoon.
Then divide into 8 muffin liners, top with the pecans, dates and Demerara sugar you set aside, then bake for 25 minutes at 190°C/375°F/Gas 5.
P.S. Top tip: If you want to bake mega muffins, simply heap-fill your liners, bake on a slightly hotter temperature and watch the magic happen!
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