Perfect Butternut Squash Muffins

Perfect Butternut Squash Muffins

10 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
cezeigler
Recipe by  cezeigler

“Similar to pumpkin muffins, these are a great way to use up butternut squash and are not too high in sugar. Even my picky husband enjoys these! Feel free to play around with the spice amounts to your liking.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 muffins

ADVERTISEMENT

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease 20 muffin cups.
  2. Cut a 1/2-inch hole into the larger part of the squash and cover with a damp paper towel.
  3. Cook squash in a microwave oven in 3-minute increments, turning slightly after each increment, until squash can be easily pierced with a fork, 9 to 12 minutes. Set aside until cool to the touch, about 20 minutes.
  4. Halve squash lengthwise and scoop out seeds. Measure 1 1/2 cups squash into a large bowl. Mash eggs, water, vegetable oil, white sugar, and brown sugar into the squash. Whisk whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, and pumpkin pie spice into the squash mixture until you have a smooth batter. Fold raisins and walnuts into the batter.
  5. Spoon batter into prepared muffin cups to about 1/2 to 2/3 full.
  6. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Share It

Reviews (10)

Rate This Recipe
madkj84
6

madkj84

These really are perfect butternut squash muffins! I increased the amount of squash to 2 cups, added a teaspoon of vanilla, and best of all, I diced up an apple and folded it into the mixture right before spooning into the cups. Sprinkled a light amount of cinnamon and sugar over the top before baking and they baked in exactly 15 minutes. I ended up with 24 perfect muffins! The apple adds such a nice flavor when you bite into it. With my three guys, these were gone by the end of the day and they want more. Thanks for sharing a really perfect recipe!

Sarah Jo
6

Sarah Jo

I had to play with the servings a bit to get the end result of muffins I was looking for. I ended on seven servings which gave me 12 medium sized muffins. BE AWARE THE SERVING AMOUNT ON THIS RECIPE IS NOT CORRECT. I actually used a whole roasted butternut squash which worked out perfectly. I did add a teaspoon of vanilla and increased the pumpkin pie spice. Before baking, I sprinkled each muffin mound with cinnamon-sugar. These turned out excellent--very moist, slightly chewy, good breakfast muffin.

Tracy
5

Tracy

These muffins are wonderful. I made one change to the recipe. I used 3 cups of butternut squash instead of the 1.5 cups listed. I followed the rest of the recipe exactly. This made 28 muffins.

More Reviews

Similar Recipes

Spiced Butternut Squash Muffins
(111)

Spiced Butternut Squash Muffins

Roasted Butternut Squash and Garlic Lasagna
(96)

Roasted Butternut Squash and Garlic Lasagna

Caramelized Butternut Squash Soup
(39)

Caramelized Butternut Squash Soup

Butternut Squash Cakes
(22)

Butternut Squash Cakes

Butternut Squash Stuffed Shells
(12)

Butternut Squash Stuffed Shells

Savory Lower-Carb Butternut Squash Muffins
(4)

Savory Lower-Carb Butternut Squash Muffins

Nutrition

Amount Per Serving (10 total)

  • Calories
  • 402 cal
  • 20%
  • Fat
  • 14.9 g
  • 23%
  • Carbs
  • 63.9 g
  • 21%
  • Protein
  • 7.9 g
  • 16%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Caramelized Butternut Squash Soup

>

next recipe:

Spiced Butternut Squash Muffins