Breakfast for 12
Chai-Spiced Squash Muffins
Mix mashed roasted squash with honey, eggs, whole wheat flour, and chai spices, then bake tender muffins with a simple glaze.
$0.38per serving $
40 minstart to table
12servings
AmericanVegetarianKid-friendlyBudgetBreakfastsBack to schoolFall
Ingredients
- 1/3 cup salted butter
- 1 heaping cup finely mashed or pureed roasted butternut squash
- 2 large eggs
- 1/2 cup honey
- 3 tbsp unsweetened almond milk
- 2 tsp vanilla extract
- 1 3/4 cups whole wheat pastry flour or white whole wheat flour
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp cardamom
- 1/2 tsp allspice
- 1/4 tsp salt
- 1/2 cup powdered sugar
- 1 tbsp honey
- 1 tbsp butter
- 1 pinch sea salt
Steps
- Heat the oven to 350 F and line a 12-cup muffin pan.
- Melt the butter, then whisk it with the mashed squash, eggs, honey, almond milk, and vanilla.
- Stir in the flour, baking soda, cinnamon, ginger, cardamom, allspice, and salt until just combined.
- Divide the batter among the muffin cups and bake for 18 to 22 minutes until set in the centers.
- Melt the remaining butter and stir it with powdered sugar, honey, and sea salt to make the glaze.
- Cool the muffins for 5 minutes, spread on the glaze, and finish within 40 minutes total.
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