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Export 14 ingredients for grocery delivery
Preheat oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners and spray the inside of the liners with nonstick cooking spray to prevent sticking.
Add butter to a saucepan and place over medium heat. The butter will begin to crackle and then foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning. Set aside to cool for 5-10 minutes or until cool enough to touch.
In a large bowl, add the finely mashed butternut squash, eggs, honey, almond milk and vanilla extract. Whisk together until smooth. Mix in the cooled brown butter.
In a separate large bowl, whisk together the whole wheat pastry flour, baking soda, cinnamon, ginger, cardamom, allspice and salt. Add dry ingredients to wet ingredients and mix until just combined. Divide batter evenly between the muffin liners.
Bake for 20-25 minutes or until tester comes out clean or with just a few crumbs attached. Allow muffins to cool in pan for a few minutes, then remove and transfer to a wire rack to cool completely.
To make the salted honey glaze: in a small bowl, mix together the powdered sugar, honey and melted butter until smooth. Add a pinch of sea salt. Glaze should be thick. If it’s too thick add 1 teaspoon of milk. Spoon about ½ tablespoon glaze onto each muffin. Enjoy! Makes 12.