I love this muffins recipe, first because it is wholesome and CLEAN, second; it is the first thing I baked without chocolate that satisfied my little prince. So not only are these muffins yummy and healthy, but they are also kid-approved. Enjoy it for breakfast or a coffee break treat, in the lunch box or as an after school snack for kids.
To make butternut squash purée: cut the butternut squash into quarters lengthwise,scoop out seeds and membranes.Place in a baking pan lined with parchment paper. Drizzle butternut squash with vegetable oil and roast for about 45 minutes in a 350F preheated oven. Cool to room temperature then scrap the flesh with a spoon into a glass bowl and mash with a potato masher. I keep batches of 1 C butternut purée in zip lock bags and freeze them for later use. I learned this trick from Jessica Seinfeld’s video Cooking tips from Jessica’s kitchen
To make Orange Glazed Butternut Squash Muffins You’ll need:
1 C Kamut flour
3/4 C quick oats
1 C raw sugar
1 1/2 tsp ground cinnamon
1/2 tsp salt
1 tsp each baking powder and baking soda
1 C butternut squash purée (recipe above)
2 large eggs
1 tsp pure vanilla extract
2/3 C buttermilk
1/4 C vegetable oil
1 C confectioners’ sugar
Juice of 1 large orange
– Pulse oatmeal in a food processor to reach oat bran texture.
– In a bowl, mix oats with flour,sugar,cinnamon,baking powder,baking soda and salt.
– In a separate bowl, whisk pumpkin with eggs,vanilla,buttermilk and oil.
– Add dry mixture to pumpkin mixture gradually while whisking until combined.
– Spoon 1/4 C batter into lined muffin cups, bake in preheated 350 oven for 25 minutes, until a toothpick inserted into the middle comes out clean.
– Cool muffins completely on a wire rack.
– Place wrack over parchment paper, pour glaze over muffins, let set 20 minutes.
– To prepare the glaze: stir confectioners’ sugar with orange juice until smooth.