Streuseled Acorn Squash Muffins

I’ve watched the entire first season of Homeland now. I can’t really tell if I like the show, or if I just like seeing Claire Danes’ cry face. I have always loved Claire Danes, since the days of My So Called Life, but man, does she have one of the ugliest/amazing cry faces ever. She is so good at her cry face it makes me depressed, because I become sad with her. So, being obsessed with cry faces, obviously I googled “Claire Danes cry face.” What would come up but a wonderful tumblr FULL of cry faces. It’s amazing. It’s weird. It’s everything you would want it to be. There are some real gems in there, especially some of Kim Kardashian. Amazing. Do you guys have a favorite cry face? Please share, I would love to see.

Ok, moving on from cry faces and onto muffins. Most of the time, I am not really a huge muffin fan. I can attribute this to my parents’ obsession with Costco and the flats of muffins they would buy for the house. These muffins were the size of my face, and a flat consisted of chocolate chip, blueberry, and poppy seed. If I wanted a snack, it was “Eat a muffin.” I became over muffins. Quickly. It wasn’t until my late twenties that I explored the muffin world again. Still though, I am only really interested in muffins that don’t cross over the flavor types of muffins in my past. Therefore, I love these muffins. Perfect bits of fall in every bite. Perfect, cozy, pretty, drink coffee and read a book muffins. Dig in.
♥ Teri

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Streuseled Acorn Squash Muffins

RECIPE BY Teri & Jenny

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Prep Time: 20 mins

Cook Time: 25 mins

Cool Time: 20 mins

Servings: 24

  INGREDIENTS  

• 2 cups all purpose flour2 cups all purpose flour
• 1 teaspoon baking powder1 teaspoon baking powder
• ½ teaspoon baking soda½ teaspoon baking soda
• 1 teaspoon ground cinnamon1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves¼ teaspoon ground cloves
• ¼ teaspoon salt¼ teaspoon salt
• 1 egg1 egg
• ⅔ cup granulated sugar⅔ cup granulated sugar
• 2 tablespoons light brown sugar2 tablespoons light brown sugar
• ¼ cup coconut oil can sub with vegetable oil¼ cup coconut oil can sub with vegetable oil
• 1 ¼ cup peeled and finely grated acorn squash1 ¼ cup peeled and finely grated acorn squash
• 1 small overripe banana, mashed1 small overripe banana, mashed
• 2 to 3½ tablespoons milk depending on batter consistency2 to 3½ tablespoons milk depending on batter consistency
• ½ teaspoon vanilla extract½ teaspoon vanilla extract

streusel topping

• 2 tablespoons cold butter, cut into small cubes2 tablespoons cold butter, cut into small cubes
• ⅓ cup granulated sugar⅓ cup granulated sugar
• ¼ cup all purpose flour¼ cup all purpose flour

Recipe instruction visual controls:

  INSTRUCTIONS  

• Preheat oven to 350°F. Line a muffin tin with liners and set aside.
• In a mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
• In another mixing bowl, whisk together the egg, sugars and oil. Stir in the squash, banana, milk, and vanilla extract until fully incorporated. Pour the dry mixture into the wet mixture and stir until just combined.
• Pour the batter into the liners and fill each about ⅔ full.
• For the streusel: Combine the butter, sugar and flour in a small mixing bowl and cut together, using a pastry knife or he back of a fork. (the end result should have a very fine, grainy texture)
• Sprinkle a generous amount of streusel over the top of each muffin, about 2 tablespoons.
• Bake for about 20-25 minutes or until a toothpick comes out clean when inserted into the center of the muffins.
• Allow to cool for about 20 minutes before serving.

Calories: 118kcal Carbohydrates: 20g Protein: 2g Fat: 4g Saturated Fat: 3g Cholesterol: 9mg Sodium: 77mg Potassium: 56mg Fiber: 1g Sugar: 10g Vitamin A: 71IU Vitamin C: 1mg Calcium: 18mg Iron: 1mg