Name: Butternut Squash Pecan Muffins
Prep time: 25 min
Cook time: 25 min
Yield: 12
Ingredients: Butternut squash, cubed - ½ pound; White sugar - ½ cup; All-purpose flour - ½ cup; Whole wheat flour - ½ cup; Wheat bran - ½ cup; Baking powder - 2 teaspoons; Ground cinnamon - ¾ teaspoon; Salt - ¼ teaspoon; Ground ginger - ¼ teaspoon; Ground nutmeg - ¼ teaspoon; Ground cardamom - ¼ teaspoon; Ground star anise - ¼ teaspoon; Ground allspice - ¼ teaspoon; Milk - ¾ cup; Egg - 1; Vegetable oil - 1 tablespoon; Crushed pecans, or to taste - ½ cup; Brown sugar, or to taste - 3 tablespoons

Ingredients for - Butternut Squash Pecan Muffins

1. Butternut squash, cubed ½ pound

2. White sugar ½ cup

3. All-purpose flour ½ cup

4. Whole wheat flour ½ cup

5. Wheat bran ½ cup

6. Baking powder 2 teaspoons

7. Ground cinnamon ¾ teaspoon

8. Salt ¼ teaspoon

9. Ground ginger ¼ teaspoon

10. Ground nutmeg ¼ teaspoon

11. Ground cardamom ¼ teaspoon

12. Ground star anise ¼ teaspoon

13. Ground allspice ¼ teaspoon

14. Milk ¾ cup

15. Egg 1

16. Vegetable oil 1 tablespoon

17. Crushed pecans, or to taste ½ cup

18. Brown sugar, or to taste 3 tablespoons

How to cook deliciously - Butternut Squash Pecan Muffins

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Spread butternut squash over a baking sheet.

2 . Stage

Bake in the preheated oven until soft, about 25 minutes. Remove and let cool. Leave oven on. Line a 12-cup muffin tin with paper liners.

3 . Stage

Combine white sugar, all-purpose flour, whole wheat flour, wheat bran, baking powder, cinnamon, salt, ginger, nutmeg, cardamom, star anise, and allspice in a large bowl.

4 . Stage

Mix milk, egg, and oil in another bowl. Mash cooled squash with a fork; mix into the milk mixture. Pour over flour mixture and fold until combined.

5 . Stage

Scoop 1/3 of the batter into each muffin cup. Combine pecans and brown sugar in a small bowl; sprinkle over the muffins.

6 . Stage

Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.