Spiced Acorn Squash Protein Muffins

‘Tis the season for lots of baking with winter squash! I bought an organic (on sale!) acorn squash and wanted to do something fun with it. Found this recipe for Spiced Acorn Squash Cookies, but when I subbed some ingredients, the batter turned out more runny than anticipated. Solution: loaded up some mini muffins tins and called it good.

These were alright. Not the best though. Can’t say I’d want to make this exact adaptation again, but I’d be interested to  hear if any of y’all try the actual recipe below.

Adapted from: http://eathealthyeathappy.com/spiced-acorn-squash-cookies

Spiced Acorn Squash Protein Muffins

Wet Ingredients

  • 1/2 of a medium acorn squash, roasted and then peeled (I used 1 full small squash but I think it was too much…)
  • 1/4 cup milk (I used Silk Original Almond Milk)
  • 1/2 cup brown sugar, packed (I subbed 1 scoop of Quest Vanilla Milkshake Protein Powder)
  • 1/2 cup unsweetened applesauce
  • 3 tablespoons creamy peanut butter

Dry Ingredients

  • 1 1/4 cup whole wheat flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp clove
  • 1/8 tsp salt
  • 1 cup dried cranberries (I subbed 1/4 cup of Dark Chocolate, Cranberry, Pepita Trail Mix )

Instructions

  1. Preheat the oven to 350 degrees. Have a cookie sheet and a silicone liner or cooking spray handy (in my case, mini muffin tin).
  2. In a large bowl, mash the roasted acorn squash. Once it’s mashed, add the milk and use an electric mixer to cream them together. Stir in the rest of the wet ingredients.
  3. In a medium bowl, whisk the dry ingredients together. Gradually stir the dry ingredients into the wet. The dough will be very stiff (not when I made it). Use your hands to knead the cranberries (or trail mix) into the dough.
  4. Prepare the cookie sheet with either a silicone liner or cooking spray. Scoop sizeable portions of the dough, like the size of large walnuts, roll them into balls and place them about 2″ apart on the cookie sheet. Flatten the cookies into thick discs by pressing them down lightly with the bottom of a glass which has been lightly squirted with nonstick spray. Bake for about 18-20 minutes, or until the cookies turn golden brown on the bottom. Let the cookies cool on a rack while you prep and bake the remaining dough.

*I was able to get around 41 mini muffins with the ingredients I used, filling the tins about 3/4 full*

*Per mini muffin
*Per mini muffin
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