As I've mentioned previously, my Dad and my little sister have a little farm up North of Toronto where they grow vegetables every summer. These are mostly for our personal consumption, and the surplus we distribute to family and friends. They also enter the cream of the crop into competitions at the Royal Winter Fair! I really enjoy being able to use the fruits of their labour in my cooking creations. This year they seemed to focus on growing squash more than any other type of vegetable. We have Spaghetti Squash, Acorn Squash, Zucchini, Scallop Squash, Pumpkin and these little beauties called Sweet Dumpling Squash. I have to admit, I think they're my favourite of all the ones they grew this past summer. We've been doing our best to eat them with our meals, but sometimes you just have to put a little squash into your dessert.
My little sister is a blogger as well, she runs a baking blog over at Sweet Boake. Now, she mostly bakes things that are filled with gluten, but from time to time I trick her into baking me things that are gluten-free. However, they're not usually 'blog worthy', even if they are tasty! When this recipe for Cinnamon Roll Squash Muffins popped onto my radar, we decided that we should collaborate. So we whipped these up, with a couple of our tweaks and additions.
Seriously, these are delicious and moist, and you would be doing yourself a heinous wrong if you waited one more minute to make them. Check out her post with her AWESOME photography over at her blog here!
- 1/2 Cup Sweet Dumpling Squash Puree
- 1/2 Cup Coconut Flour
- 1/2 Tbsp Tapioca Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1/2 Cup Melted Butter, slightly cooled
- 1 Tbsp Pure Vanilla Extract
- 1/4 Cup Raw Honey
- 3 Eggs
- 2 Tbsp Melted Butter
- 2 Tbsp Coconut Sugar
- 1 Tbsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Ground Ginger
- 30 Whole Pecans Halves
Directions Cut your Sweet Dumpling Squash in half and scoop out the seeds. Put into a microwave-safe container with a little water in the bottom, and cover with a microwave-safe lid, or saran wrap. Microwave in 5 minute intervals until soft, about 15 minutes total. At this time, begin to preheat the oven to 350.
Scoop the flesh of the Squash away from the skin, and toss a 1/2 cup of it into your food processor. Puree until uniform. If there is any extra, set aside for another project and refrigerate it, or just eat it...yum! Sweet Dumpling Squashes are not large, so if you pick a small one it will probably make exactly the right amount.
If you're using a food processor, this recipe is a snap. Just throw everything into the bowl, and process until a smooth batter forms, scraping down the sides once or twice. Make sure the Butter has cooled down before you crack the Eggs in, so you don't cook them. You could use any canned squash puree, and then also separately mix the wet and dry ingredients, and combine them by hand...but I recommend making your own Sweet Dumpling Puree, and using a food processor, if you have one!
Next, line a muffin tray with 10 liners, and then divide the batter between them. It should come out to about a 1/4 cup per Muffin. Smooth down the top of each one.
Next, melt the Butter for the topping, and then mix in the Coconut Sugar, Cinnamon, Nutmeg and Ginger. Spoon over the top of each Muffin, dividing it evenly. It should come out to about 1 tsp each. You can either leave the topping or use a toothpick and swirl it in. Both ways are tasty, so it might be best to do half and half to try both options!
Top each Muffin with 3 Pecan halves, and then put the tray into the oven. Bake for 20 to 25 minutes, or until a toothpick inserted into the middle comes out clean. Ours were done at exactly 21 minutes. Let cool in the pan for 5 minutes, and then remove to a wire rack to cool completely, if you can stand it...obviously the best option is to serve them warm!
Enjoy! I'd be surprised if these last longer than a day. ; )