Butternut Spice Oat Muffins
This week it’s going to be all about simple, quick recipes because we’re still recovering from an amazing holiday on the east coast. It was a quick trip but we had a great time with family and friends. Being away from the farm kitchen was amazing for a few days and it felt great to take a break from being the head cook and let others do their thing. I got a lot of inspiration and cannot wait to try and re-create a few dishes. The recipe I’m most anxious to try at home is a creamy (vegan) celeriac soup that my mother-in-law, sister-in-law and I all enjoyed while dining out for lunch in Concord, MA. It was one of the best soups I’ve ever had and I hope I can create something half as good! Stay tuned.
Now that we’re settling back into being home it’s nice standing in front of my own stove while Henry eats all the crumbs and I get to methodically stir a bowl of muffin batter. It’s amazing how much you can miss something so basic, yet somehow feel completely grounded when you’re back at it. Home sweet home!
These butternut spice oat muffins are a lovely morning treat and are perfect when dunked into a cup of piping hot coffee. They’re sweet (but not too sweet) and the butternut squash puree lends a subtle nuttiness that I just adore. If you roast or steam your squash in advance these muffins are a breeze to prepare. Not only are these extremely moist, but they’re hearty and will help jumpstart any busy morning. I couldn’t resist adding some chocolate chips and had a heavy hand with the spices (both of which took these muffins to a whole new level!) I hope you all love these as much as we do. Pour a cup of coffee, whip out your wooden spoon and get baking!
Cheers from Tumbleweed Farm.
Butternut Spice Oat Muffins
Prep Time: 15 minutes Cook Time: 25 minutes Serves: 12 muffins
- 1 cup all purpose flour
- 1 cup old fashioned rolled files
- 1/2 cup packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 egg lightly beaten
- 3/4 cup cooked and firmly packed butternut squash puree (can substitute with pumpkin if necessary)
- 1/4 cup almond milk
- 1/4 cup walnut oil (or grapeseed oil)
- 1/2 cup dark chocolate chips
- Preheat the oven to 375F. Grease a standard size muffin tin and set aside.
- In a large bowl whisk together the flour, oats, sugar, baking powder, spices and salt.
- In a separate bowl whisk together the egg, butternut squash, milk and oil. Pour the wet ingredients into the bowl with the dry ingredients until just combined. Fold in the chocolate chips.
- Divide the batter between the prepared muffin cups and bake in the oven until a toothpick comes out clean when inserted in the center of a muffin, about 15-20 minutes.
- Cool the muffins for 5 minutes in the pan before gently removing them and placing on a wire rack to cool completely. Store muffins at room temperature in a ziplock bag or sealed container for 3 days.
Notes*Cooking times will very from kitchen to kitchen