A couple days ago, I was going through the refrigerator finding odds and ends that needed to be used up. I came across an almost empty jar of home made applesauce and half of a leftover baked butternut squash. Muffins popped into my head. Since I was already planning on baking a batch of cookies, I thought muffins would be a great addition, too. Muffins and quick breads are a great way to used up leftover cooked carrots, squash, over ripe fruit, or odds and ends. I looked through my new cook book "The Taste Of Home Baking Book" (thank you Dear Hubby).
In it I found a recipe for Pumpkin Streusel Muffins. I tweaked the recipe a little bit so that I could use up the leftover applesauce. I also doubled the original recipe to have leftovers to freeze. Here is what I came up with.
"Pumpkin" Streusel Muffins
(makes about two dozen muffins)
1/2 cup butter (or shortening), softened
1 cup sugar
1/2 cup packed brown sugar
2 cups pureed butternut squash (you can also use canned pumpkin, or cooked, mashed carrots)
1/2 cup applesauce ( or add 1/2 cup more pumpkin to the recipe)
1 cup buttermilk (or sour milk, or plain yogurt, or sour cream)
4 eggs, slightly beaten
1/4 cup molasses
4 cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 cup + 1 tablespoon of all purpose flour
4 1/2 tablespoons packed brown sugar
3 tablespoons cold butter, cut into twelve small sections
(Combine flour and brown sugar in a bowl. cut in butter until mixture is crumbly. I just mix it together with my clean hands.)
- In a large mixing bowl cream together butter and sugars until light and fluffy.
- Add squash, applesauce, buttermilk, molasses, and mix well.
- In a medium bowl combine flour , baking soda, baking powder, pumpkin pie spice, and salt.
- Gradually add flour mixture into wet ingredients until just blended (the batter will be lumpy).
- Fill muffin cups 2/3 full.
- Sprinkle streusel topping over batter.
- Bake at 375 for 20 - 25 minutes until a toothpick inserted in the middle of the muffin comes out clean.
- Cool on a wire rack. Cool at least 15 minutes before eating.
HANDY TIP #2: Watch for paper cupcake/ muffin liners on clearance racks and at Dollar Stores. You can some times find them cheaper than at the grocery store. If your not picky about the design you can get them for pennies. I didn't think the Troops would mind snowman faces on their muffins and I scored these for $.43 a 75 count package ( or $.005 a piece).