Pumpkin Muffins (vegan, acorn squash)

We’ve been getting a lot of acorn squash in our farm box. I used to love plain mashed acorn squash, but now prefer it in baked goods for its sweet and delicate flavor. I roasted the acorn squash at 400°F in my halogen oven and scooped out the insides to use as puree in baking, and ended up with about 4 cups from two squashes.

This recipe is a variation on  the pumpkin muffin recipe I posted in January. It makes a thick, dense batter that produces a muffin more on the bready than cakey side. I love it with coffee.

Supplies

• measuring cups and spoons
• 2 mixing bowls
• mixing spoon or electric mixer
• muffin tin with 12 2½-inch cups
• cooling rack

Ingredients

• 2 cups white whole wheat flour or whole wheat pastry flour
• 2 tablespoons sugar or xylitol
• 2 tablespoons flax meal
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• ½ teaspoon allspice
• ¼ teaspoon cloves
• ¼ teaspoon nutmeg
• 1 acorn squash
• 1 cup unsweetened applesauce
• 3 tablespoons coconut oil
• ½ cup vegan chocolate chips or chopped bittersweet baking chocolate

Directions

1. Split acorn squash in half and place open-side down on baking sheet.  Bake at 400°F for 30 minutes. Alternatively, steam squash halves until soft. Scoop out insides and use 1½ for recipe.
2. Mix wet ingredients (1½ cup mashed acorn squash, applesauce, oil, and flax) together.
3. Mix together flour, sweetener, baking soda, baking powder, and spices. Mix in an optional ½ teaspoon salt, then gradually stir in the wet ingredients. Batter should be somewhat lumpy.
4. Stir in chocolate pieces.
5. Spoon batter into muffin tin.
6. Bake at 400°F for 20 minutes, or until tops are firm and inserted toothpick comes out clean.