Maple Glazed Acorn Squash Muffins (Print View)

Warm acorn squash muffins topped with sweet maple glaze, ideal for a comforting breakfast or midday snack.

# Components:

→ Squash Preparation

01 - 1 medium acorn squash (approximately 1.5 lbs), halved and seeded
02 - 1 tablespoon olive oil

→ Muffin Batter Constitutions

03 - 2 cups all-purpose flour
04 - 1.5 teaspoons baking powder
05 - 0.5 teaspoon baking soda
06 - 0.5 teaspoon salt
07 - 1 teaspoon ground cinnamon
08 - 0.5 teaspoon ground nutmeg
09 - 0.5 cup unsalted butter, melted and cooled
10 - 0.67 cup packed brown sugar
11 - 2 large eggs
12 - 1 teaspoon vanilla extract
13 - 0.5 cup milk
14 - 1 cup roasted acorn squash purée

→ Maple Glaze Composition

15 - 1 cup powdered sugar
16 - 2 tablespoons pure maple syrup
17 - 1-2 tablespoons milk

# Directions:

01 - Preheat oven to 400°F (200°C). Line a muffin tin with paper liners or lightly grease. Brush the cut sides of the acorn squash with olive oil. Place cut side down on a baking sheet and roast for 30-40 minutes, until tender. Let cool, then scoop out the flesh and purée until smooth. Measure 1 cup for the recipe. Reduce oven temperature to 350°F (175°C).
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
03 - In a separate bowl, whisk together the melted butter and brown sugar until well combined. Incorporate the eggs, vanilla extract, milk, and the prepared acorn squash purée; mix until smooth.
04 - Add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing the batter.
05 - Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full.
06 - Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
07 - While the muffins are cooling, whisk together the powdered sugar, maple syrup, and enough milk to achieve a thick but pourable consistency.
08 - Once the muffins have cooled, drizzle them with the prepared maple glaze.

# Expert Advice:

01 -
  • Perfect balance of sweet and earthy flavors
  • Moist texture that stays fresh for days
  • Uses seasonal produce in an unexpected way
  • Great make ahead breakfast option
  • Freezes beautifully for quick morning meals
02 -
  • Significantly higher in fiber than regular breakfast muffins
  • Can be made ahead and stored for quick weekday breakfasts
  • Perfect way to introduce vegetables at breakfast time
  • Glaze can be adjusted to preferred sweetness level
03 -
  • For the fluffiest texture, bring refrigerated ingredients like eggs and milk to room temperature before mixing. Cold ingredients can cause the melted butter to resolidify prematurely.

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