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 extractIn 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. cinnamonMix 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!
Comments & Replies
24 responses to “Whole Wheat Pumpkin Muffins (and a weird squash)”
What a gorgeous squash!!! Darn squash bugs…
Yep, got the zucchini too. At least this was a big one.
The muffins must be very delicious! Love the cinnamony topping.
Thanks, Angie. I might just add a bit ‘o butter next time.
It looks like a butternut squash with a makeover, but what you’ve done with it is awesome. I love pumpkin. Love, love, love. And I adore muffins. What delicious little packages.
Yes, but it is a bit more yellow than butternut.
Did you taste the pumpkin before using it in your muffins? Does it taste any different? Very neat! And the muffins look faaaabulous. 🙂
It just may be a bit creamier than pumpkin if that makes sense.
Well if you only get one of something from a plant, let it be a cushaw. They’re huge! What a pretty cushaw and those muffins do look yummy! I bet they are super moist from that puree. Thanks so much for the shout out! I’ll be sending this to my sister because the cushaw post was actually hers. She lives in south Texas so cushaws are big down there and she loves cooking with them. I haven’t seen them here in New Mexico.
Well, thank her for the Cushaw introduction!!!!!! I will try them again next summer!
It’s because of squash bugs that I no longer try to grow the stuff, alas. But fortunately I can find good ones in the stores. Lovely looking squash! And great muffins, too. Thanks for this.
I will persevere this those darn garden pests and vow to win!
Don’t you love how much puree you can get? It always makes me so happy! These muffins would be a perfect healthy breakfast with some tea, thanks for sharing!
Anything pumpkinie makes me happy!
Pumpkin muffins are my favorite fall treat…and I so need to try making my own puree. Thank you for sharing these! I need to find a big squash now!
You must try to make your own!
Wow! those muffins sure would go great with a big old cup of coffee right now! I will have to be on the lookout for that interesting squash. I would love to bake it with some honey.
That sounds delicious, Veronica!
Did the squash/pumpkin have a strong traditional pumpkin flavor? It’s shaped a lot like a butternut. Darn those squash bugs (and all garden pests)!
Probably exactly between a butternut and a pumpkin. The skin was pretty thin but the flesh was creamy.
Lucky you with your garden squash! It’s so handsome too (note: not weird – lol) — your pumpkin muffins look delicious and I really like the crunchy topping you created. A perfect fall treat.
I got the idea for the topping from a SRC post for a raspberry-peach crisp. I use it on everything now.
I may use that topping on my next pumpkin bread! YUM!
Liz, that sounds delicious! Great idea.