The following is a recipe sent to me by CSA member Lisa Koivu to share:
I just tried one of my favourite pumpkin muffin recipes with a cinderella squash and it was sublime, so I thought I’d share. I cooked the squash and froze it in one cup portions, so when I want to make the muffins, it’s already measured. It’s true – this recipe has NO fat.
Pumpkin oatmeal muffins – Oven 400
1/2 cup brown sugar
3/4 cup milk
1/4 cup applesauce
1 cup cooked pumpkin
Beat egg and milk, then add sugar, applesauce and pumpkin.
Then stir in:
1 cup old fashioned rolled oats
Let it sit for about 5 minutes for the oats to absorb the liquid.
Meanwhile, stir together:
2 tsp pumpkin pie spice
1/2 tsp baking soda
2 tsp baking powder
1 1/2 cup all purpose flour
Add to wet mixture. Put in greased muffin tins. Cook at 400 F for 25 minutes.