Honeynut Pecan Bites
½ cup whole wheat flour
½ cup all-purpose flour
¾ cup sugar
1 tsp. baking soda
2 tsp. pumpkin pie spice
¼ tsp. nutmeg
¼ tsp. cinnamon
½ cup chopped pecans
1 cup honeynut squash puree**
2 Tbsp. oil
1 ½ tsp. vanilla extract
Combine dry ingredients and mix well. Set aside while you combine remaining ingredients in a separate bowl. Once blended well, add all together and stir evenly.
I baked in a mini muffin pan at 350 degrees for 20 minutes.
An optional frosting or glaze can be added once they are cool to top off the muffins if desired.
** you can also use pumpkin pie or another type of winter squash if you wish
The method I used to process the squash into puree is as follows:
Bake or steam until soft
I peeled and cubed and then added the honeynut squash to a pan with water to steam cook on top of the stove top. Once cooled, drain and using an immersion blender or food processor puree.
Measure 1 cup for above recipe.