Harvest Muffins

11 ingredients
2 steps

Ingredients

  • 1 3/4 cups all purpose flour
  • 1/2 cup dark brown sugar Packed
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 cup squash Pureed
  • 1/2 cup water
  • 1 cup vegetable oil
  • 2 eggs beaten
  • 1 cup chopped pecans or walnuts

Directions

  1. 1
    Preheat the oven to 400 degrees. Butter muffin pan cups or spray with cooking oil spray.
  2. 2
    In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. In a small bowl, beat the squash, water, vegetable oil, and eggs. Stir the wet ingredients into the flour mixture just until moistened. Stir in 3/4 cup of the nuts. Spoon into muffin cups. Sprinkle tops with remaining nuts. Bake 20 minutes or until tops spring back when touched and a toothpick inserted in the center comes out clean. Cool 5 minutes in the pan. Remove to a wire rack.

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