Continuing the butternut squash saga of last week, I still had one more package of thawed butternut squash that I needed to find use for. As I’m very fond of using vegetables in cakes (see below list), I’ve decided on making breakfast muffins with it.
As I also love citrus cakes, I’ve decided to flavor the muffins with orange juice and zest. Some leftover golden raisins, that were soaked in rum, quickly found their way into the bowl, along with warm aromatic spices.
The result was even tastier than what I had in mind: the muffins were moist, not overly sweet, and had a surprising bite, a bit similar to diced apples, as the butternut squash kept its shape while baking. The rum and raisins complemented the spices flavors and aroma, along with the freshness of the oranges.
The muffins are perfect for breakfast, or as a light snack any time of the day. To serve them as a light dessert for brunch, I topped them with a light tangy cream cheese and orange frosting, and with some fresh orange segments. Either way you’ll serve them, I’m sure you’ll enjoy.
Notes:
* I find that one cup of sugar is enough, especially when serving the muffins with the cream cheese frosting. However, if you prefer sweeter muffins, increase the amount to 1½ cups.
* American Neufchâtel cheese is a lower fat, tangier version of cream cheese. It is not to be confused with the European cheese, which resembles Camembert cheese. If you can’t find it, regular cream cheese can be used instead.
* For instructions on how to cut clean orange segments, see THIS post.
* For other cakes with vegetables check out these posts: Carrot muffins, Beet-chocolate cake, Zucchini- chocolate cake, sweet potato-apple bread.
Makes: 16
Prep time: 20 minutes
Baking time: 35 minutes
Ingredients:
½ cup golden raisins
¼ cup dark rum
2 L eggs
1 Tbs orange zest
1 cup brown sugar, packed (see notes)
½ cup oil
½ cup fresh orange juice (from 1 large orange)
½ tsp vanilla paste
¼ tsp cinnamon
¼ tsp ginger powder
¼ tsp nutmeg
1 cup spelt flour
1 cup white flour
1 Tbs baking powder
¼ tsp salt
1 package (1 lbs/454 grams) frozen cubed butternut squash, thawed
For the cream cheese frosting: (optional, the amount is enough to top 4 muffins)
½ package (4oz, 115 grams) Neufchâtel cheese, or cream cheese, soft (see notes)
½ cup powdered sugar
2 tsp orange zest
1 tsp fresh orange juice.
For serving: (optional)
Clean orange segments from 1 large orange (see notes)
1. In a small bowl, mix the raisins with the rum. Leave at room temperature for 20 minutes.
2. Turn the oven to 350F (175C). Line 2 cupcake pans with 16 paper baking cups.
3. In a large bowl, whisk together the eggs, orange zest, sugar, orange juice, oil and spices. Add the spelt and white flour, baking powder and salt and mix well. Add the butternut squash and the raisins with the rum. Mix briefly and divide between the baking cups.
4. Bake for 35 minutes, or until a tooth pick inserted in one of the muffins turns out almost dry. Transfer to a rack, to cool completely. Serve as is, or top with the cream cheese frosting.
5. The cream cheese frosting: mix the cheese, powdered sugar, orange zest and juice in a small bowl. Transfer to a pastry bag fitted with a pastry tip and pipe the frosting over the muffins. Let set for a few minutes in the fridge before serving.
I’m so impressed with this recipe.. looks absolutely amazing 😍 well done you
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Thank you Ana, I’m glad you liked the recipe. 🙂
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Squash and orange !! Such a beautiful combo ✌✌ impressive share Ronit ✌✌
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Thank you Jyo, I’m glad you liked the recipe. This combination turned out even better that what I’ve expected. Well worth trying! 🙂
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I love the orange/yellow/gold theme running throughout. Great combination of flavors.
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Thank you Greg, I’m glad you liked the recipe. This combination of flavors worked out so well. Definitely worth repeating. 🙂
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What an interesting combination of flavors. Sounds wonderful!
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Thank you Tonya, I’m glad you liked the recipe. This combination of flavors worked out so well. Definitely worth repeating. 🙂
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I love butternut. Farmguy and I just made butternut and ginger soup last weekend in our new Instant Pot.
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Sounds very tasty! I too love squash and ginger ! 🙂
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Wow.. it’s so cute and lovely pics..
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Thank you Ramaya, I’m glad to hear. 🙂
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So pretty and a wonderful combination of flavors! Would love to try it!😋😍
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Thank you Ursula, I’m glad you liked the recipe. It was a last minute decision but it worked so well no doubt I’ll be making it again. 🙂
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mmm. . . the muffins look delicious. I always enjoy reading your notes, and often end up clicking on links to previous posts. I continue to be awed by your knowledge of cooking and the depth of this website.
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Thank you Sheryl, for your encouraging feedback. I’m very glad to know you find the posts interesting and helpful. I’m honored! 🙂
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Its too yummy……….loved it 🙂
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Thank you Priyabrataa.:)
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You are a genius to think of this combination. The recipe looks so delightful!
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Thank you Annika, I’m glad you liked the recipe. It was the spur of the moment mix, but it worked so well. 🙂
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It’s those rum-soaked raisins that made your muffins special 🙂 I would have thought the squash would have broken down more but it obviously didn’t.
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You’re so right Judi, the rum-raisins added wonderful flavor and texture.
I too was surprised at how most of the butternut squash kept its shape. Live and learn! 🙂
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Squash with orange makes an amazing team. Loved the choice of flavours.
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Thank you Vidya, I’m glad you liked the recipe. It is indeed a tasty combination. 🙂
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Nice colour and combination! 💛💚
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Thank you Jyoti! 🙂
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Lovely combo Ronit. I can only imagine these muffins taste delicious!
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Thank you Rini, I’m glad you liked the muffins. This combination was indeed very tasty. 🙂
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Raisins soaked in rum and spelt flour are my things, and I just went and bought some butternut squash today – I think I am making these cuties tomorrow!
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Thank you Dolly, I’m glad you liked the muffins. I hope you’ll enjoy them! 🙂
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Made them, love them, now let’s see what The Boss says! Thank you for a delicious recipe, Ronit! 😻
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Thank you Dolly, for this lovely update. I’m glad to know you liked the muffins. Hope the “boss” will too! 😀 🙂
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He did, and said to thank you!
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Thank you, I’m glad to know! 🙂
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😻
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Beautiful & delicious muffins ! Love the addition of squash, orange & raisins !!
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Thank you Megala, I’m glad you liked the recipe. I was happy with how these ingredients worked so well together. 🙂
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Loving the idea! 🙂
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Thank you Franck. It turned out so tasty. Definitely a keeper!:)
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That’s a match made in heaven. I use orange juice in pumpkin soup too. Sounds delish as always ☺
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Thank you Myra, I’m glad you liked the recipe. I too love this combination and it worked so well here. 🙂
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☺👍🏻
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This looks so delicious, I’m definitely going to give this a try!
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Thank you Raneem, I’m glad you liked the recipe. 🙂
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Wow and wow Ronit! These muffins have everything going for them. Look at those ingredients, love it all. And it makes for a wonderful presentation. I especially love the cut up one showing the butternut squash cubes intact almost. Nicely done!
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Thank you Loretta, I’m glad you liked the recipe and photos. It was a mix of “this and that”, that worked so well together, it was worth writing down. 🙂
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Amazing recipe! Amazing combination of flavours. Nice share Ronit.
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Thank you Sumith, I’m glad you liked the recipe. It’s my pleasure to share. 🙂
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Mmmm, I love the spices in these muffins which would compliment the squash perfectly. In Australia we have some traditional recipes that include butternut squash but generally the squash is mashed and mixed through.
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Thank you Marcellina, I’m glad you liked the recipe. It looks like what you describe is similar to the pumpkin puree muffins or cakes we have here, which is so tasty. This time I wanted to get a different texture, so I left the butternut squash as is. It turned out so tasty, I already made it again. 🙂
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wonderful recipe !
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Thank you Pooja! 🙂
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Now that is a recipe I had never heard of! Looks great!
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Thank you Kendall, I’m glad you liked the recipe. It was a successful experiment with the butternut squash. Well worth trying! 🙂
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Wonderful recipe!!
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Thank you Deepti. 🙂
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These look gorgeous and the photos are beautiful, but give me apple, please, lol!! 🙂
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Thank you Mollie!
lol I love apples in just about anything, but I’m always glad to find other tasty options. I thought you were more adventurous than that… 😉 🙂
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I’m a little iffy about the hard squashes. I’ll eat them if they’re in front of me, politeness, and I’ve tried them. I’m still lukewarm about them, then if you buy one, they’re usually so huge, it takes forever to use them up! So it’s like sqaush, squash, squash, squash day after day, lol!!
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lol I can totally understand that. That’s why I usually buy them frozen! 🙂
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Oh what a wonderful gang of ingredients used in these muffins. Love their hearty texture and that light golden top. 🙂
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Thank you Neha, I’m glad you liked the recipe. The muffins turned out so tasty. Worth trying! 🙂
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Simply outstanding and Awesome recipe.
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Thank you Payal, I’m glad you liked the recipe. 🙂
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They look so delicious!
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Thank you Nisha! 🙂
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Butternut and orange are a great combination, would love to try them 🙂
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Thank you Krešo, I’m glad you liked this combination. It as an experiment, but it worked so well, I will no doubt make these tasty muffins again. 🙂
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Interesting combination! Amazing recipe.
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Thank you Dimple, I’m glad you liked the recipe. 🙂
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Great combination of flavors!
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Thank you Sue Ellen, I’m glad you liked the muffins. 🙂
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Wow such lovely flavors!
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Thank you Lynn! 🙂
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These look so yummy!
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Thank you Angela! 🙂
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