Easy Sourdough Discard Acorn Squash Muffins
These discard acorn squash muffins are full of nutrition and flavor, and they’re a great way to use up some of your leftover starter.
Muffins are a staple snack in our house. They’re so easy to sneak some nutrition into, and my toddler is none the wiser while she’s stuffing her face with what she thinks is an indulgent treat. They’re portable, and you can whip them up in a breeze.
I make this recipe often when I need to use up some of my starter that has matured past its leavening capabilities. These have a subtle sourdough flavor and a pleasant sweetness that is not overpowering. The oatmeal also gives an additional texture in each bite that makes this feel even more satisfying. We enjoy these with something savory in the morning like scrambled eggs or even as a little treat after dinner.
What makes this recipe so great:
Versatile: The sweetness level is easily adjusted as there are a few different ingredients that are layered to create the final flavor. And if you’re not a fan of oatmeal, just make them without the crumble topping and substitute for your favorite addition (craisins, coconut flakes, pecans, etc). If you need to make this dairy-free, the butter can be substituted for coconut oil and the whole milk for your favorite plant-based milk.
Nutritious: Acorn squash is packed full of nutrients like fiber, vitamin A, potassium, and magnesium. (source) The added oatmeal gives an extra boost of fiber and magnesium as well.
Easy: Unlike other muffin recipes, this one doesn’t require two bowls to mix the dry and the wet ingredients. Just incorporate everything together (making sure to add the flour in last), and they come out perfectly every time.
Beginner-friendly: The measurements are offered in both grams and cups in case you’re still getting used to using a food scale to bake.
THIS POST CONTAINS AFFILIATE LINKS WHICH MEANS I MAKE A SMALL COMMISSION AT NO EXTRA COST TO YOU. SEE MY FULL DISCLOSURE HERE.
Tools you may need:
Large 6 muffin tin or small 12 muffin tin
Get started with these easy discard acorn squash muffins:
The day before, roast your acorn squash in the oven. Breaking up this step into a different day gives the squash time to cool completely in the fridge before being incorporated into the muffin batter.
Preheat the oven to 400F, and line a baking sheet with foil.
Cut your acorn squash in half, and liberally grease the inside using coconut oil. Optionally, add cinnamon and nutmeg to the flesh to infuse as it bakes.
Flip the squash upside down so that the flesh is touching the foil.
Bake for 45 minutes or until the top is soft to the touch.
Scoop out the inside into an airtight container, and mix thoroughly before transferring to the refrigerator overnight or at least 2 hours.
When you’re ready to make the muffins, preheat your oven to 375F, and gather all your ingredients.
Mix everything together in a large bowl saving the flour for last.
Pro-tip: before incorporating the eggs into the batter, crack them into a separate bowl, so you can easily remove any shell that might break into the yolk.
Finally add the flour. Stop mixing just when the flour is barely incorporated, being careful not to overmix the batter. It should have a consistency that is pourable but still on the thicker side.
Prepare your muffin tin by greasing it with coconut oil. If you are topping with the crumble, now is the time to mix that in a separate bowl.
Portion the batter into the muffin tin and top with the oatmeal crumble.
After 25 minutes in the oven at 375F, they should look something like this:
Easy Sourdough Discard Acorn Squash Muffins
These easy, healthy, delicious acorn squash muffins are packed full of nutrients and a great way to use up some sourdough starter discard.
Ingredients
- 200g or 1 cup acorn squash (roasted, mashed, cooled)
- 2 eggs
- 50g or half stick unsalted butter (melted)
- 100g or 1/3 cup sourdough discard
- 120g or 3/4 cup brown sugar
- 90g or 1/2 cup whole milk
- 5g or a pinch of fine grain sea salt
- 120g or 1/2 cup applesauce
- 8g or 1 tsp vanilla bean paste or extract
- 8g or 1/2 tsp baking powder
- 3g or 1/4 tsp baking soda
- 100g or 3/4 cup rolled oats
- 160g or 1 1/4 cup all purpose flour
- 1 tsp cinnamon or to taste
- 1/2 tsp nutmeg or to taste
Optional Crumble Topping
- 80g or 1/2 cup coconut oil
- 100g or 3/4 cup brown sugar
- 30g or 1/4 cup all purpose flour
- 100g or 3/4 cup quick oats
Instructions
- Roast acorn squash
- Preheat oven to 400F.
- Line a baking sheet with aluminum foil.
- Cut squash in half.
- Liberally coat inside of squash with coconut oil.
- Optionally, dust flesh with cinnamon and nutmeg.
- Place upside-down with flesh facing down against the foil.
- Bake for 45 minutes or until the squash are soft to the touch.
- When finished, scoop squash out into an airtight container, mix thoroughly, cover, and place into fridge for at least 2 hours.
- Mix batter
- Preheat oven to 375F.
- Melt butter in a small sauce pot on the stove or in the microwave.
- Mix all ingredients except flour in a large bowl and mix thoroughly.
- Finally fold the flour into the batter until everything is incorporated and there are no dry bits of flour left in the bowl.
- Optionally, mix all ingredients for the crumble topping in a separate bowl.
- Fill muffin tin (see notes if baking in a 12 instead of a 6 muffin tin)
- Grease your muffin tin with coconut oil.
- Equally portion the batter into the muffin tin.
- Top with your crumble and lightly press into the batter.
- Bake muffins
- Bake at 375F for 25 minutes or until a toothpick comes out of the center of a muffin clean.
- Let the muffins cool for about 10 minutes or so.
- Pull them out of the tin (you may need to use a butter knife to encourage the edges to break away).
- Serve immediately or allow them to cool completely on a wire rack and then store in an airtight container for up to 3 days.
Notes
If baking 12 muffins instead of 6, bake for 17 minutes or until a toothpick comes out clean.
These freeze exceptionally well. Allow them to cool completely, and then seal them in a freezer safe, airtight container. When you're ready to eat them, pull them out and let them come to room temperature before eating. They can be frozen for up to 2 months.
Nutrition Information:
Yield:
12Serving Size:
1 small muffinAmount Per Serving: Calories: 197Total Fat: 5.3gCarbohydrates: 33gFiber: 2.1gSugar: 12gProtein: 4.6g
Nutrition information is estimated.
Did you make these discard acorn squash muffins?
Leave a comment below with questions or feedback, and let me know what you thought!
Don’t have any discard because you’re just getting started with sourdough? Bake your first artisan loaf using this recipe!
