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Perfect Butternut Squash Muffins

Perfect Butternut Squash Muffins

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
cezeigler

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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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.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

madkj84
6

madkj84

11/10/2013

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

6/21/2013

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

10/25/2013

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.

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