Happy October! My favorite month of the year has arrived once again.
I’m slowly beginning to build my collection of winter squash. I have a long way to go to reach the standards of previous years, but there is still plenty of time.
I decided to break into the season with a batch of muffins. Not just your ordinary winter squash muffins, but double ginger winter squash muffins.
Extra ginger makes all the difference, in my opinion.
These muffins make a great fall breakfast, but plan to eat them the day you bake them. They are the kind you want to eat just out of the oven, or a few hours later. Maybe I should call them a party muffin. Because you want people around when you make them.
The only reason I suggest this is that they tend to dry out after 24-hours. So grab some butter, slap it on while the muffins are warm, and share with some people you love.
Double Ginger Winter Squash Muffins
Makes 12 muffins
Ingredients
2 cups unbleached all-purpose flour
1/2 cup raw sugar
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground clove
1/4 teaspoon ground ginger
1/3 cup diced candied ginger
1/3 cup chopped raw walnuts
4 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons dark molasses
1 large egg
1/3 cup winter squash puree
3/4 cup milk (any variety)
Crumb topping
1/3 cup unbleached, all-purpose flour
1/4 cup dark brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
2 tablespoons cold unsalted butter, cubed
Preparation
Preheat the oven to 400 degrees F. Spray a 12-slot muffin tin with non-stick cooking spray.
Stir together the flour, sugar, baking powder, salt, cinnamon, clove, and ground ginger in a large bowl. Add the candied ginger and walnuts and toss to coat in the dry ingredients.
In a medium bowl, stir together the melted butter, molasses, egg, and squash puree. Pour into the dry ingredients and stir. Add the milk and fold gently until a thick batter forms.
Divide the batter into each slot of the muffin tin.
Use a fork to mix together the crumb topping ingredients in a small bowl. The butter should be distributed in pea-size pieces throughout the topping. Sprinkle an equal amount of topping on each muffin.
Bake for 20 minutes until a toothpick inserted into the center comes out clean. Let cool 5 minutes before enjoying warm.
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