A snack to make around fall, or halloween. The amount looks like a lot, but it is for 1 butternut squash.
Don't let the list of ingredients hold you back, most of them are spices.
Quantity
36 muffins
Ingredients
Pumpkin puree
1500 grams of butternut squash
1/2 tbsp cosher salt
Spice mix
9 grams of cinnamon sticks
6 grams dried gingerrood
4 cardemon pods
2 grams fresh nutmeg
9 pieces of all spice
6 cloves
15 black pepper balls
Muffin
220 grams unsalted butter
140 grams of brown sugar
2 tbsp vanilla extract
4 eggs
- Pumpkin puree
400 gram flour
2.5 tsp baking powder
1 tsp baking soda
- 3 tbsp Spice mix
1/2 tl cosher salt
Frosting
60 ml cream
50 grams salted butter
50 grams brown sugar
150 grams powderd sugar
-1 tbsp Spice mix
4 tbsp granulated/cane sugar
Materials
Hand blender
Spice grinider
Oven
Muffin tray
Paper muffin molds
Sieve
Little pan
Freezer
Preparation
Pumpkin puree
Preheat oven to 200°C. Cut the butternut squash in big peaces, you don't have to remove peel, remove the seeds. Sprinkel some salt over it and place the butternut squash in oven for 45 minutes, or until it gets soft. Remove from oven, let it cool down and remove the peel. blend the rest of the butternut squash with the hand blender until you get a puree.
Spice mix
Grind all ingridiends, cinnamon sticks - dried gingerrood - cardemon pods - fresh nutmeg - all spice - cloves - black pepper balls, in the spice blender until fine powder.
Muffin
Preheat oven to 175°C. Put the butter in the oven until it's completely melted. Add the pumpkin puree together with brown sugar, vanilla, eggs, cosher salt, and melted butter to a bowl mix everyhing togeteher until you have a smooth batter.
Secound bowl sieve and mix the flour, baking powder, baking soda and 3 tbsp of spice mix together.
Add the dry mixture bit by bit to the wet mixture, make sure you don't get lumps.
Plut the batter in lined baking tray. place them in over for 25 minutes, let them cool down.
Frosting
together with the cream bring it to a boil for 3 minutes. Cool down, place if needed in smaler container, plac it in freezer for 10-20 minutes. Add the powdered sugar until you get a nice structure.
Mix in spice grinder 1 tbsp of spice mix and 4 tbsp sugar.
Finishing touch
Make sure muffins are cooled down. Add a bit of frosting on each muffin (around a table spoon). I did it with two tea spoons but its also posible with a piping bag. sprinkel some spiced sugar over the frosting.
Did You Try This Recipe? Let me know if you like it! Comment below and share a picture with #WithChanTea
This recipe is inspired by an recipe of halfbakedharvest.com