Butternut squash cupcakes with butterscotch custard
I had to make a treat to pass today for the kids Halloween party. I am that annoying mom that LOVES to do this- I love to think of what can I make that is sort of healthy that the kids will love… my kids LOVED these and they were all like- “mom, what’s in these?” And I was like, ” oh, just pumpkin and raisins!” Devoured! But little did they know they are eating a VEGETABLE!!!hahahah- suckers! Lol
For the muffins
2 oz plain greek yogurt
2 oz cream cheese ( I used whipped)
¼ C applesauce – unsweetened, organic
1 ¼ C of coconut sugar
½ C pumpkin puree
¾ C cooked butternut squash ( I cut in half and turned face down in pan coated with olive oil and baked 375 for about 30-45 minutes until tender and able to scoop out easy- should be the consistency of pumpkin)
½ teaspoon of pure vanilla extract
Mix all of this well–adding one egg at a time
In another dish mix dry ingredients
1 ¾ Cups of carbquik OR almond flour
1 tsp salt
1tsp pumpkin spice or nutmeg
Now mix dry into wet and distribute in coated muffin tins—- bake 375….this took awhile of checking – I would say they baked in about 40 minutes but keep watching after 20….check with a fork and when the fork comes out clean they are done!
Remember when grandma used to make pudding and put in the fridge and it would have that like “peel/film” on top? That is REAL pudding–not this instant crap we are all eating now a days–the real deal…. I found a box of natural organic butterscotch pudding at the Driftless Market here in town (my new FAVORITE store for sure–if you have not been to one it is a MUST!) ok so I made the pudding according to directions on the box……THEN I mixed it with a can of COCONUT MILK full fat and it sat OVERNIGHT in the fridge – I drained water off and blended with the pudding and with 2 oz of whipped cream cheese and 2 tbs of confectioners sugar……blended all of this and let set in fridge for about 1 hour- put about a tbs on top of a muffin and serve…..
Since there is technically a veggie in this I will say have ONE muffin with a tbs of the custard for 1 yellow and ½ a BLUE
NOTE: YOU CAN LEAVE TOPPING OUT AND THEY ARE JUST AS GOOD!