Fluffy Pumpkin Yeast Muffins with Pattypan Squash (Dairy-Free & Sugar-Free
Soft and fluffy pumpkin yeast muffins made with pattypan squash and baked in a muffin pan. Crispy outside, tender inside, dairy-free, sugar-free, and suitable for make-ahead baking.
Ingredients
- 800-900 g all-purpose flour
- 500 g finely grated pattypan squash (or pumpkin)
- 2 packets dry yeast
- 80 g xylitol
- 2 tsp salt
- 440 ml almond milk or oat milk, lukewarm
- 120 g vegan butter or neutral oil
Instructions
- Place the flour in a large bowl and make a well in the center. Add the lukewarm plant-based milk, xylitol, and dry yeast into the well. Sprinkle lightly with flour, cover, and let rest in a warm place for about 20 minutes while grating the squash.
- Add grated squash, salt, vegan butter or oil, and remaining plant-based milk to the yeast mixture.
- Knead into a soft, slightly sticky dough.
- Cover and let rise in a warm place for about 60 minutes, until doubled in size.
- Punch down the dough and knead briefly until smooth. Lightly grease two standard muffin pans (24 cups total), divide the dough evenly into 24 portions, and place into the muffin wells.
- Cover and let rise again for 20–30 minutes.
- Preheat the oven to 180°C / 350°F. Bake for 20–25 minutes until golden and lightly crisp on the outside. Let cool briefly, then remove from the pans.
Notes
- The preferment can be skipped if you’re short on time. However, I recommend using it whenever possible, as it improves flavor, texture, and overall softness of the pumpkin yeast muffins.
- This recipe works well with pumpkin, pattypan squash, or other mild summer squash in equal amounts.
- These pumpkin yeast muffins freeze well and reheat without drying out, making them ideal for make-ahead baking.
- If you enjoy simple, everyday cooking from your own harvest, check here for more cheap and nutrient-rich recipes, such as a classic Spanish tortilla or stuffed high-protein summer squash. (Scan the QR code for more ideas.)
