Are you mad for muffins? Don’t be, muffins are a happy thing, which is why we’re baking our way through cookbook maven Jean Anderson’s latest work: Mad For Muffins. This collection of classic, updated and downright creative sweet and savory muffins is a must-have for the avid cold weather baker. You’ve had butternut squash in soups, salads and sides — why not break out the mixing bowl and muffinize one of fall’s seasonal treats? 

Instead of baking a butternut squash, scooping out and mashing the flesh, I’ve short-cut things by using frozen pureed winter squash — the unseasoned kind (package sizes vary from 9 to 12 ounces). You may have more squash than you need for this recipe. If so, just smooth the excess into a vegetable soup, pasta sauce or gravy. Or mix into a casserole.

Reprinted with permission from Mad For Muffins