Yield: 18 cupcakes/ muffins
6 T. unsalted butter (room temp.)
2/3 c. brown sugar (packed)
1/2 butternut squash (cooked) (About 1 1/2- 2 c.)
1/2 c. milk
1/2 c. maple syrup
pinch of salt
1/8 t. fresh ground pepper
1/8 t. of ginger
1/8 t. of ground cloves
1 t. cinnamon
1 1/2 c. of flour
2 t. baking powder
1 t. baking soda
1 apple (peeled and diced)
*** optional: 1/2 c.- 1 c. of chopped nuts or dried cherries/ cranberries
1) Cook the squash. (I roast mine in the oven- cut in half with just some butter rubbed over top, and bake it for 45-60min. at 350F. You could also chop or dice, and cook in water.) Cool, and set aside.
Preheat oven to 350F & line muffin tins with 18 muffin liners. (Or butter the muffin tin well.)
2) In a mixing bowl, cream together the brown sugar and butter. Add the eggs, and mix well.
3) In a blender or food processor, add the 1/2 squash (with skin removed), milk, and maple syrup. Puree until no chunks remain!
4) Add the pureed mixture to the sugar, butter, and eggs, and mix well.
5) Begin adding dry: add all of the salt, spices, and baking powder/ soda first and mix. Add in the flour, and stir until combined.
6) Lastly, stir in the diced apple **and/or nuts, etc.
7) Scoop or spoon batter into paper lined muffin tins about 2/3 full. Bake at 350F for 18-20min, (or until tester comes clean.) Allow to cool.
8) Can serve warm "as is", or, top with the frosting recipe below, and garnish with chopped nuts, seasonal sprinkles, ground cinnamon, etc.!
Maple Cream Cheese Frosting:
1 pkg. (8oz.) of cream cheese (softened)
1 stick of unsalted butter (room temp.)
1 cup+ powdered sugar (sifted)
1/4- 1/2 c. maple syrup
1/2 t. cinnamon
1) Cream together the butter and cream cheese, and scrape well. Mix again until no lumps, and very smooth.
2) Add 1 cup of powdered sugar and mix well. Add1/4 c. of the maple syrup. Taste for sweetness. Add additional powdered sugar, or a bit more maple syrup until you have the desired sweetness, and texture.
3) Mix in the cinnamon well. In a piping bag with a straight, or star tip, pipe some onto each cupcake, garnish (if you wish), and serve!
**I recommend placing extras in the refrigerator for up to a week to keep fresh longer. You can also freeze "non- frosted" ones as well!