Autumn Squash Muffins
Author: 
Recipe type: grain/vegetable baked item, HACCP Process 2 cook and serve same day
Cuisine: A new take on muffins- seasonal pumpkin or butternut squash makes it a perfect match for autumn!
Prep time: 
Cook time: 
Total time: 
Serves: 50
 
This is an autumn school foodservice recipe for Pumpkin or Hard Squash.
USDA Components: Grains 1.5 oz equivalent
Ingredients
  • 6 lbs Butternut Squash or Pie Pumpkin, fresh (equals 6½ cups mashed)
  • 3 cups All-Purpose Flour
  • 5 cups Wheat Flour
  • ¼ cup Baking Powder
  • 2 tsp Salt
  • 2 tsp Nutmeg
  • 1 Tbsp Cinnamon
  • 3 cups Brown Sugar
  • 4 cups Milk, skim
  • 8 Eggs, LG
  • 1 cup Canola Oil
  • 4 tsp Vanilla Extract
Instructions
  1. Cut Butternut Squash or Pumpkins in half lengthwise.
  2. Scrape out seeds with a metal spoon. Place halves face down on papered sheet pans.
  3. Roast in a convection oven at 400° F for 35-55 minutes until softened.
  4. Freeze sheet pans for 15 minutes and then remove from the freezer.
  5. Peel and discard the skin and place the squash (or pumpkin) in a large bowl and mash with a potato masher until a smooth but slightly chunky.
  6. For Muffins:
  7. Preheat a convection oven to 375° F. Grease muffin pans or line with muffin liners.
  8. In a medium bowl, combine flour, baking powder, salt, nutmeg, and cinnamon. Set aside.
  9. In a separate mixing bowl, combine milk, eggs, oil, vanilla extract and brown sugar.
  10. Mix at a low speed until all combined. If hand mixing, whisk until all ingredients are smooth.
  11. Add mashed sweet potatoes to the wet ingredients and mix at a low speed.
  12. Gradually add the dry ingredients to the mixing bowl.
  13. Mix at a low speed until batter is all combined. If hand mixing slowly fold dry ingredients into wet, mixing to combine. The batter should be fairly smooth with occasional chunks of vegetable.
  14. Scoop batter into muffin pan with a #16 scoop or ¼ cup measuring cup.
  15. Bake for 30 minutes.
  16. Let cool and serve.
Notes
If using fresh, pureed Pumpkin in place of fresh Butternut Squash the nutritional values are listed below.
CAL 220, Protein 8.5 g, Carbs 28.3 g, Fiber 2.1 g, Sugars 10.6 g, Fat 8.8g, Sat Fat 1.7 g, Chol 165 mg, Sodium 162 mg.

pumpkin muffins

Nutrition Information
Serving size: 1 Calories: 230 Fat: 8.8 g Saturated fat: 1.7 g Unsaturated fat: .9 g Trans fat: 0 Carbohydrates: 31.1 g Sugar: 11 g Sodium: 164 mg Fiber: 2.9 g Protein: 8.5 g Cholesterol: 165 mg
Recipe by Illinois Harvest of the Month at http://harvestillinois.org/hard-squash-muffins