Ingredients
Scale
For the Muffins:
- 1¼ cups all-purpose flour
- 1 cup whole-wheat pastry flour
- ½ cup old-fashioned oats
- ¾ cup granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- ⅛ teaspoon ground cloves
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butternut squash puree (canned or homemade)
- 1 teaspoon vanilla bean paste (or extract)
- 1 large egg
- ¾ cup canola oil
- ½ cup whole milk
For the Glaze:
- ½ cup apple cider
- Juice and zest of 1 lemon
- Tiny pinch of cinnamon
- 3–4 cups powdered sugar
- ½ cup finely chopped candied ginger
Instructions
For the Muffins:
- Preheat oven to 375°F; line a muffin pan with paper lines or spray liberally with cooking spray.
- In a large bowl, whisk together the flour, oats, sugar, spices, baking powder, baking soda, and salt.
- In another bowl, whisk together the butternut puree, egg, oil, and milk.
- Add the wet ingredients to the dry ingredients and stir gently until everything is just combined. Do not overmix the batter.
- Spoon the batter into the prepared muffins cups and bake for 15-18 minutes, or until a tester inserted into the center of one of the muffins comes out clean.
- Allow the muffins to cool in the pan for a few minutes and then transfer them to a cooling rack set over a baking sheet.
For the Glaze:
- Whisk together all the ingredients (except the candied ginger) until smooth. You want the glaze to be easily drizzled.
- Drizzle the glaze liberally over the warm muffins and garnish with the finely chopped candied ginger. Allow to set.