I’ve made these with pumpkin, sucrine du berry squash and kikuza squash. The applesauce helps decrease the amount of sugar you use.
Makes 12 muffins
- 1 3/4 cups flour (I used gluten-free Pamela’s mix)
- 1 cup sugar, or less to your taste
- 1 teaspoon baking soda (use 1/2 teaspoon if using the Pamela’s flour)
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1 3/4 cups pumpkin or other squash puree (see note below)
- 2 eggs
- 1/2 cup applesauce
- 1/4 cup oil (I used safflower)
- 1/3 cup water
- Preheat oven to 350° F.
- Stir the dry ingredients into the squash mixture just until blended.
- Fill lined muffin tins 2/3 full, and bake until done, about 20 to 24 minutes.
To make your squash puree, preheat oven to 400° F. Wash squash and slice in half. Scoop out the seeds, and rub flesh with olive oil. Place squash cut side down on foil-lined baking sheet, and bake until squash is tender (insert fork through back of squash to check), 30 to 50 minutes, depending on size of squash. Allow squash to cool enough to handle, scoop out flesh and puree in a food processor, blend with an immersion blender, or mash with a fork or potato masher.