Butternut squash is typically associated with Fall or Winter dishes, but is available in most grocery stores outside of these seasons. Spring is officially here, but the temperatures have been slow to catch up. So, here's one last hurrah for butternut squash - this time used as one of the main ingredients in this tasty muffin recipe. Garam masala is not traditionally used a spice in baked goods, but it pairs nicely with the squash and brown sugar. The toasted pumpkin seeds provide some crunchy texture to the muffin, while the maple glaze and pistachios provide an extra layer of sweetness and garnish for these tasty treats.
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2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 Tablespoon garam masala
1/2 teaspoon salt
1 cup light brown sugar
1 cup butternut squash puree
1/4 cup vanilla-flavored Greek yogurt
2 large eggs
4 oz (1 stick) unsalted butter
1/3 cup pumpkin seeds
Muffin Topping:
1 1/2 cups confectioner's sugar
3 Tablespoons maple syrup
2 Tablespoons water
1/4 cup raw, unsalted chopped pistachios
YIELD: 12 regular-sized muffins
INSTRUCTIONS:
- Preheat oven to 350°F. Place pumpkin seeds on a baking sheet and bake for 10-12 minutes until toasted. Remove from baking sheet and allow to cool.
- Increase oven temperature to 375°F.
- Combine all dry ingredients (flour, baking powder, garam masala, brown sugar, salt) in a large mixing bowl.
- Melt the butter and allow to cool a little.
- In a medium mixing bowl, whisk the eggs with a whisk until combined. Add the butternut squash puree and yogurt and stir to combine. Finally add the melted butter and combine.
- Add the wet ingredients to the dry, mix with a spoon to partially combine, and then add the toasted pumpkin seeds. Mix until all ingredients are just combined.
- Coat the muffin tins with butter or a non-stick baking spray. Divide the batter evenly among the muffin tins.
- Bake at 375°F for approximately 20 minutes or until a toothpick inserted into the muffins comes out cleanly.
- Remove from the oven and let the muffins sit in the pan for 5 minutes. Carefully remove (using a butter knife around the edges if necessary) and place on a wire rack to cool.
- While the muffins are cooling, combine the confectioner's sugar, maple syrup and water with a spoon. Adjust water or confectioner's sugar to obtain a relatively thick consistency.
- When the muffins have cooled, spoon or spread the glaze over the muffins and sprinkle a few pistachio nuts over the top of each muffin.