Butternut Pumpkin Muffins
Super moist and bursting with fall flavor, these butternut pumpkin muffins are inspired by Tartine Bakery in San Francisco, a beloved local gem known for its artisanal pastry, cakes, and breads. This recipe has become a family favorite, enjoyed not only as muffins but as a travel cake when baked in a loaf pan. It’s perfect with tea, at breakfast, or as a dessert.
Butternut Pumpkin Muffins
Adapted from Tartine, by Elizabeth Prueitt.
To make the travel cake variation of this Butternut Pumpkin muffin recipe, lightly butter a 9×5-inch loaf pan. Prepare the recipe steps for Butternut Pumpkin muffins and scoop the batter into the prepared loaf pan. Bake at 325˚F for 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pan for 20 minutes.
Ingredients:
1 2/3 cups unbleached flour
1 ½ tsp baking powder
½ tsp baking soda
1 tbsp cinnamon, ¼ tsp ground ginger, ¼ tsp allspice
1 cup + 2 tbsp butternut squash puree, see recipe below for butternut squash purée
1 cup vegetable oil
1 cup sugar
1/4 cup maple syrup
1/2 teaspoon salt
3 large eggs
1/2 cup pumpkin seeds for topping
Preheat oven to 350˚F and line a 12-cup muffin pan with cupcake paper liners.
Directions:
Sift together flour, baking powder, baking soda, cinnamon, ginger, allspice into a mixing bowl.
In a separate bowl beat together butternut squash puree, oil, sugar, maple syrup, and salt until well mixed. Add eggs one at a time, mixing well after each addition.
Add the flour mixture to the butternut squash and mix until smooth. Do not over mix.
Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle pumpkin seeds over the top of the muffins.
Bake about 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan before removing.
Butternut Squash Purée
2 pounds butternut squash
1/4 cup water
Preheat oven to 325 degrees.
Cut the butternut squash into sixths. Put the butternut squash and water in a roasting pan and cover the pan with aluminum foil. Bake about 1 hour, it should be soft. Remove the seeds and skin, and purée in a blender until creamy.
Carrie Fehr 