Squash Muffins with Streusel Topping

Yesterday, Mark and I hiked Camel’s Hump for the second time. I’m not sure if its because I’ve been running more lately, but we flew up the mountain. We did the whole hike, including spending a half hour at the top, taking pictures and eating lunch, in less than 3 hours. At 4,083 ft., Camels Hump is the third tallest peak in VT. Its unique shape was carved by glaciers! The trail is just under 5 miles, round trip, and usually there are spectacular views from the exposed and undeveloped peak. When we got up to the top, the wind was whipping, clouds were swirling around us and it was freezing! After snapping a few pics of the less-than-stellar views, we hiked back down the trail a bit and found a little ledge on the leeward side of the mountain to have lunch.

Today, I spent the day attacking this massive trombone squash that Mark’s co-worker gave us… this thing is huge! Possibly 3 feet long. Trombone squash are a type of heirloom squash from Italy. They are notorious for being massive. In the summer, when they are green, these squash can be eaten like zucchini, and in the fall when they turn yellow, they can be used like butternut squash. So, I cut it up and roasted it in the oven at 375 for about 45 mins to an hour. Then some went into muffins for Mark’s office, some into squash soup for dinner tonight and the rest is being saved for squash ravioli later in the week.

Get your mind out if the gutter, I know what you’re thinking. You might also be thinking, why muffins… why not… this squash tastes a lot like pumpkin, think of them more as pumpkin muffins… or you can just use pumpkin if you want.

Squash Muffins with Streusel Topping
Makes 12 large muffins (adapted from Mark Bitman’s Whole Wheat Muffin Recipe)
2 1/2 whole wheat flour, use whole wheat pastry flour if you can
3/4 cup of sugar
2 teaspoons of baking powder
1/4 teaspoon baking soda
1/4 teaspoon of salt
1 cup of squash puree (I used trombone, you could use butternut, acorn, delicata, pumpkin or any other winter squash)
1/2 cup of vegan butter, such as earth balance, melted
1/2 cup of almond milk (or other non-dairy milk) mixed with 2 teaspoons of cider vinegar (making our own butter milk)
1 egg or one flax egg (1 tablespoon ground flax and 3 tablespoons of water, mix and let sit in the fridge for 15 mins to 1 hour to set up)
Preheat your oven to 375 and line a muffin tin with 12 liners, or spray with cooking spray.
In a large bowl combine the flour, sugar, baking soda, baking powder, and salt. In another bowl, combine the squash, melted butter, milk and (flax) egg. Add the wet ingredients to the dry ingredients and mix until just combined. Spoon evenly into muffin tins. Top with streusel (see below) and bake for 25 minutes. Remove from the oven and drizzle on spiced drizzle using a spoon and enjoy!
 For the Streusel
1/2 cup of sugar
1/4 cup of flour
2 tablespoon of oats
1/4 cup of melted butter, I used earth balance
1 teaspoon of cinnamon
1/2 teaspoon of pumpkin pie spice
Combine all ingredients in a small bowl. Divide mixture evenly over the top of the 12 muffins.
Spiced Drizzle
1/4 cup of powdered sugar
1/2 teaspoon of maple syrup, look for a “pure” maple syrup with the kosher label, otherwise it might not be vegan (or omit)
1-2 teaspoons of almond milk (or other non-dairy milk), start with a little and add more to reach desired drizzly consistency 
Dash of cinnamon
Dash of pumpkin pie spice
Combine all ingredients in a small bowl. Drizzle over muffin after they are baked

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