Hubbard squash muffins with maple glaze
"Hubbard squash muffins with vanilla maple glaze are a perfect autumnal breakfast. Made with roasted squash, they are tender and delicious...."
INGREDIENTS
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2 cups all-purpose flour (8.5 oz. by weight)
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1/2 tsp. baking powder
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1 tsp. baking soda
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1/2 tsp. salt
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1 tsp. ground cinnamon
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1 tsp. ground cardamom
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1/2 tsp. ground ginger
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1/8 tsp. freshly ground black pepper ( a few turns of the mill)
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1 1/2 cups roasted Hubbard squash flesh, mashed with potato masher to break up large pieces
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2 eggs, room temperature
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1 tsp. vanilla extract
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1/4 cup sugar
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1/2 cup brown sugar
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8 TB. unsalted butter, melted and cooled (1/2 cup, or 1 stick)
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1 c. powdered sugar
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2 TB. unsalted butter, melted and cooled
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1 tsp. vanilla extract
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1 TB. pure maple syrup
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pinch sea salt
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2 TB. whole milk or half and half (or more, to reach desired consistency)
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sprinkles, optional
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