Fall for these chocolate chip, butternut squash muffins

I am basic enough to admit that, while you will never catch me with a pumpkin-spiced latte, I do love the fall, and cooking with my favorite seasonal produce — squash.

Because butternut squash is aplenty, I have been experimenting with various muffin recipes. A quick Internet search yields dozens of versions, many of which I have tested. I realized, however, that I was always adding my one tweaks, so I decided to finally give my own recipe a go.

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What I love about this recipe is its simplicity (most ingredients are likely already in your pantry) and that it is lower in sugar than comparable muffin recipes. If you have more of a sweet tooth consider going with a 1/2 cup of sugar instead.

Chocolate Chip Butternut Squash Muffins

Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

2 eggs

1/4 cup sugar

1 teaspoon vanilla

1/2 cup vegetable oil

1 cup pureed butternut squash (if making from scratch this is about what you get when using a half of a medium-sized squash)

1 cup dark chocolate chips

Preheat the oven to 400 degrees Fahrenheit.

In a separate bowl, combine flour, baking powder, baking soda, salt and cinnamon.

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In a standard mixer, or another bowl, combine sugar, eggs, vanilla, vegetable oil and squash.

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Slowly incorporate dry ingredients until mixture is smooth, but not overworked

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Spoon batter into a greased, standard 12-muffin pan.

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Bake for 15 to 20 minutes.

Let cool, serve and enjoy!

This was my first time using my own recipe, and I am pretty proud of how they came out. Both my husband and my three-year-old approved.

If you try this recipe, let me know any suggestions you might have for making them better.

What are your favorite fall recipes? Share them below.

 

 

 

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