Butternut Squash, Date and Pecan Muffins



For the muffins

  1. Squash on – drizzle the butternut squash with oil and bake for 30 minutes or until soft at 180°C/350°F/Gas 4.
  2. Mix it up – blend the baked squash with the cinnamon, butter, egg, apple sauce, water and sugar.
  3. Stir it up – mix in the chopped pecans and dates.
  4. Beat it – whisk together the dry ingredients until well combined.
  5. Get it together – combine the dry and wet mixtures with a wooden spoon.
  6. Time for a cuppa – divide into 8 muffin liners, top with the held-back pecans, dates and demerara sugar, then bake for 25 minutes at 190°C/375°F/Gas 5.
Top Tip
If you want to bake the mega muffins you see in coffee shops, heap-fill your liners, bake on a slightly hotter temperature and open wide!

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