INGREDIENTS

Dough
• 250 g flesh of red kuri squash
• 1 tsp pumpkin spice
• 175 g soft butter
• 150 g sugar
• 2 eggs
• 1 pinch of salt
• 3 tsp baking powder
• 300 g wheat flour
• 1 tsp cinnamon
• 50 ml milk

Crumble
• 100 g butter
• 100 g brown sugar
• 150 g wheat flour
• 1/2 tsp pumpkin spice

Also
• butter for greasing
• wheat flour for dusting

PREPARATION

Cut the squash into cubes. Place in a saucepan, sprinkle with pumpkin spice and add water until the squash is covered. Bring to a boil and cook, covered, over medium heat for about 15-20 minutes, until squash cubes are tender. Drain remaining water. Puree the squash with a blender, e.g. ZWILLING ENFINIGY, or with a hand blender. Allow the puree to cool.

Preheat oven to 180 °C top and bottom heat (160 °C fan). Grease the cups of a mini muffin pan with butter and dust with flour, tap off excess flour.

Place butter and sugar in a mixing bowl and beat with a hand mixer until combined. Gradually add the eggs and stir them in. Mix the salt, baking powder and spices with the flour and stir into the dough. Finally, stir in the milk and squash puree. Divide the dough evenly into the cups.

Using a hand mixer, knead butter, sugar, flour and pumpkin spice into crumbles. Spread the crumble on the dough. Place the muffin pan on the rack on the middle shelf in the oven. Bake the mini muffins for approx. 15-20 minutes.

Remove, let cool briefly on a cooling rack, remove the muffins from the cups and let cool completely.

TIP

Instead of mini muffins, you can also bake normal sized muffins. In this case, extend the baking time by 5-10 minutes.

INFO

The mini muffins can be stored perfectly in the boxes or bags of the ZWILLING FRESH & SAVE vacuum system.