These spaghetti squash muffins do not taste like there are veggies hidden inside! They will surprise kids and adults alike!
I seem to have started a new trend here with my baking – hiding vegetables in baked goods. First there was chocolate zucchini bread, then cinnamon zucchini bread, double chocolate zucchini cookies, and chocolate patty pan squash bread. Now here is another one for you all… spaghetti squash muffins!
Don’t run away! Like all of the other baked goods I listed above, you can barely taste the squash in these. That’s the beauty of using squash and zucchini in these desserts. The vegetables are very mild in flavor anyway, so they pretty much act as a binding ingredient in baked goods. Plus, I love the fact that I can trick our toddler into eating her vegetables with these sweets.
My husband and I both enjoyed these, but these definitely were not my favorite muffins (you know that I am more of a chocolate girl). Regardless, these did feel relatively healthy with all the spaghetti squash, so I’ll just roll with that.
Spaghetti squash muffins
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon*
- 1/4 teaspoon ground ginger*
- 1/4 teaspoon ground cloves*
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1 cup granulated white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup solid packed pureed squash, drained#
* I replaced the cinnamon ginger and cloves with 1.5 teaspoons of pumpkin pie spice
To prepare the squash, use a fork to prick holes all over the vegetable. Bake on a cookie sheet for about 60 minutes in a 350 degree F oven. Once cooled, slice the squash length-wise and use the tines of a fork to scrape out the fleshy bits. Discard any seeds. Puree in a food processor or blender and squeeze excess water out.
- Preheat oven to 350 degrees F.
- Position your oven rack in the middle position. Line a muffin pan with 12 muffin cups or spray each well with a non-stick spray.
- In a large bowl, sift together the flour, baking soda, ground spices, and salt.
- In a separate large bowl, cream the butter and sugar until light and fluffy (I used my electric mixer). Add the eggs, one at a time, until each is fully incorporated before adding the next. Add in the vanilla extract.
- Stop the mixer and scrape down the sides of the bowl. On low speed, add the squash puree or incorporate by hand. Slowly add the flour mixture until just mixed.
- Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop (I used a medium cookie scoop).
- Bake for about 18 – 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the muffins comes out clean. Place on a wire rack to cool.