I’m pretty certain that a lot of us have driven new creations in the kitchen based on one pantry or door-of-the-fridge ingredient that we bought once upon a time for one recipe and haven’t used it since. Pumpkin Pie Spice. This little bugger. Sassy step-sister to the canister of Poultry Seasoning we all buy every Thanksgiving because we are at the grocery store and have no certain recollection that last year’s bottle still exists in the spice cubby. Lo and behold, though, last year’s bottle does exist in said spice cubby and after using 1 teaspoon of it for a recipe, it sits lone until the next Thanksgiving go round.
This recipe brings Pumpkin Pie Spice out of her tragic, little crying corner in your kitchen to be used all Fall and Winter long. Side note, did you know that when stored in a cool place, butternut squash can last for up to 3 months? All the more reason to make this bread countless times.
Butternut squash is puréed and transformed into a batter, moistened perfectly with coconut oil and a few other classic quick bread ingredients. Because I’m queen of sweet but not-too-sweet, this recipe follows suit and is just lightly touched with sweet by way of a small amount of brown and white sugars.
The only messed up thing about the plan to use all that Pumpkin Pie spice is that next Thanksgiving, when you go to the grocery store and announce to yourself that you’re sure you have some left at home–you may be wrong.
- 1 cup butternut squash, cut into 1/2 inch cubes (peeled, seeds & insides removed)
- 1/4 cup water
- 2 large eggs
- 1/2 cup coconut oil, melted
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- Preheat oven to 350° fahrenheit. Grease your loaf pan with cooking spray--I love using coconut oil cooking spray to grease my pans but feel free to use the spray you like best or the one you have on hand.
- Steam & purée the butternut squash. Place butternut squash in a microwave safe bowl with the water. Cover with plastic wrap and microwave for 8 minutes. Drain and place steamed squash into food processor to purée until smooth.
- Mix the wet ingredients. In a large mixing bowl and using an electric or standing mixer, combine squash purée, eggs, coconut oil, white sugar, and brown sugar on low speed.
- Finish the batter. Increase mixer speed to medium and add in the pumpkin pie spice, baking soda, and kosher salt. Slowly add in the flour, scraping down sides of the bowl periodically. Mix until just combined, being careful not to over-mix.
- Bake the bread. Pour batter into your greased loaf pan and place into the pre-heated oven, on the center rack. Bake 45 minutes and begin to check bread for doneness by inserting a toothpick and seeing if it comes out clean (and not covered in batter.) If toothpick does not come out clean, continue to bake, checking for doneness in 5 minute intervals.
- Cool bread. Remove bread from loaf pan and allow to cool before slicing.
Fresh Raspberry & Greek Yogurt Muffins
These muffins are light, moist, and freshly sweet and take it an inch towards healthier than muffin-typical at every turn. Coconut sugar instead of refined white sugar, coconut oil instead of vegetable oil, low-fat greek yogurt instead of whole milk, and fresh fruit for filling instead of chocolate or some sort of sugary strudel.
I always find myself creating recipes that sneak in healthier ingredients whenever possible, with a delightfully stubborn refusal to add in or take out anything that causes the final result to taste any different than “the real thing.” Maybe one day I’ll choose healthy over my favorite tastes and replace all my all-purpose flour with whole wheat flour and all my eggs with flax eggs. Maybe one day! A girl can dream.
Meanwhile, enjoy these beautiful muffins that are the best of worlds and are so, wonderfully tasty.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup coconut sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup coconut oil (melted)
1 container low-fat (2%) greek yogurt (7 ounces)
1 whole egg
1 cup fresh raspberries
12 more fresh raspberries, for topping (optional)
Directions
1. Pre-heat oven to 400 degrees
2. Prepare a muffin tin with non-stick spray (I love using coconut oil spray) and/or muffin tin liners
3. In a, medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt
4. In a separate, large mixing bowl, whisk together the sugar, egg, coconut oil, and the greek yogurt
5. To the large bowl containing the wet ingredients, slowly add dry ingredients while mixing slowly until blended
6. Fold fresh raspberries, gently, into batter
7. Spoon the batter into each muffin cup until 3/4 full
8. Top each muffin with a fresh raspberry in the center (optional)
9. Bake muffins for 20-25 minutes or until a toothpick comes out clean
10. Let cool before eating