Whole Wheat Pumpkin Muffins (and a weird squash)

Have you ever been over to M.J.’s Kitchen?   If not, you must stumbled over there as soon as you are able.

Last January, M.J. posted about an unusual squash with an unusual name:   Cushaw Pumpkin.   These things do not look like pumpkins at all.     Besides the weird name, they were pretty weird looking.     She spoke so lovingly of them that  I decided to order seeds for the summer garden.

After battling squash bugs,  I was blessed with one large squash.

I was thankful.

The flesh of this squash is a pale yellow.    I roasted up my big beauty and ended up with almost 8 cups of puree.

The first thing I did, of course, was make pumpkin muffins.

Whole Wheat Pumpkin Muffins with Cinnamon Oat Topping
adapted from Serving Stillwater (A collection of recipes from the Stillwater Junior Service League)

3 1/2 c. whole wheat white flour (Again, I used Wheat Montana brand.)
2 t. baking soda
1 t. ground nutmeg
3 c. sugar
1 t. cinnamon
1/2 t. ground cloves
1/2 t. ground ginger
1 t. fine sea salt
2 c. pumpkin puree
4 eggs
2/3 c. water
1 c. coconut oil
1 t. pure vanilla extract

In a large bowl, whisk all dry ingredients together.      In another bowl, whisk together pumpkin, eggs, water, coconut oil, and vanilla.   Add to flour mixture and stir until just combined.

Pour mixture into prepared muffin tins.

Make topping:

1/2 c. oats
2 T. sugar
1 T. cinnamon

Mix topping ingredients together.    Top each muffin with about 2-3 T. of topping.

Bake at 350 degrees for 45 minutes or until done.

These were really good.   I took the loaf of bread to work for the lounge and took the rest of the muffins (after a breakfast for us) to an early morning meeting.

Abby, can you find the dragon fly in this picture?

Hugs and giggles today, Abigail!