Pumpkin / Squash Muffins

Since I had leftover squash from supper a couple nights ago … muffins seemed the perfect way to use it up! 🙂  (Pumpkin or squash will work equally as well in this recipe.)

Pumpkin (or Squash) Muffins

Preheat oven to 400*

MIX:

  • 1 cup milk
  • 2/3 cup oil
  • 1 cup pumpkin or squash
  • 2 eggs
  • 1 teaspoon vanilla

COMBINE (in a separate bowl):

  • 3 1/2 cups flour
  • 1 cup sugar
  • 2 Tablespoons Baking powder
  • 1 teaspoon salt
  • 2 Teaspoon cinnamon
  • 1.5 teaspoon nutmeg
  • sprinkle of cloves

Add dry ingredients to wet ingredients; stir till just blended.

Grease muffin tins or use liners.  (this recipe makes about 24 muffins)

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Put one scoop of batter on bottom, add a “dollop” of cream cheese …

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Add another scoop of batter on top …

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Bake @ 400* for 15 minutes

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Enjoy!!!

These muffins freeze very well so you can make a big batch if you like and freeze to enjoy later. 🙂

~The Farmer’s Wife ~

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