Spiced Butternut Squash Muffins

Spiced Butternut Squash Muffins

111 Reviews 9 Pics
  • Prep

    35 m
  • Cook

    20 m
  • Ready In

    1 h 10 m
Lindsay Ho
Recipe by  Lindsay Ho

“These muffins are so delicious. I made this recipe because I couldn't find squash muffins that were very tasty. You won't be able to keep these on the table.”

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.


Adjust Servings

Original recipe yields 12 muffins



  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
  2. In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.
  3. In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice.
  4. In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
  5. Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.

Share It

Reviews (111)

Rate This Recipe


Just one word - delicious! I read through all these reviews prior to making these muffins - I thought it would be a novel way to use up our squash! I baked the squash for an hour, then cooled it. I used half wheat, half white flour. And since I doubled the recipe (too much squash), I ended up using 4 cups of squash and doubled everything else. Since my muffins were bigger, it took between 20 and 25 minutes to finish cooking the muffins. They're moist and slightly sweet - perfect for me since I'm not a huge fan of really sweet muffins. I'm not sure what went wrong for the person who wrote the negative review, but I think baking the squash definitely helped, and realize that for 12 muffins, use 1 cup of squash.

Michael Dinsmore

Michael Dinsmore

I made changes to these muffins just like I would my pumpkin muffins to make them healthier. Flour: 1 c all purpose, 1/4 c whole wheat and 1/4 c wheat germ. I don't keep pumpkin pie spice on hand so I did for spices: 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/8 tsp allspice, 1/8 tsp cloves, 1/4 tsp nutmeg. I also substituted 1/4 cup applesauce for the butter. It's easier just to make pumpkin muffins, but this gives a nice change.



This turned out awful! I followed the recipe precisely, with no substitutes, and ended up with quite a mess. I had serious misgivings when the recipe listed a 1/2 pound of cooked squash, but I followed it anyway. A 1/2 pound is ALOT of squash!! There is no way that you could have weighed the squash. Did it just LOOK like a 1/2 pound to you? How about converting it to cups? I used a dietary scale and ended up with so much of the mixture it looked like I could have baked two or more pies, not muffins!! I ended up actually doubling the flour/sugar mixture and adding it to what was leftover and even then I baked 24 muffins. I wanted to take them to my parents for a weekend brunch, but there is no way I would serve these to anyone. I make alot of recipes that I find on Allrecipes.com, but have never rated them. This is the first time I have done this because of how poorly they turned out. Never again.

More Reviews

Similar Recipes

Spiced Butternut Squash Soup

Spiced Butternut Squash Soup

Spiced Apple Muffins

Spiced Apple Muffins

Perfect Butternut Squash Muffins

Perfect Butternut Squash Muffins

Savory Lower-Carb Butternut Squash Muffins

Savory Lower-Carb Butternut Squash Muffins

Autumn Spiced Butternut Squash Bread

Autumn Spiced Butternut Squash Bread

Sweet Butternut Squash Muffins

Sweet Butternut Squash Muffins


Amount Per Serving (12 total)

  • Calories
  • 121 cal
  • 6%
  • Fat
  • 1.9 g
  • 3%
  • Carbs
  • 23.6 g
  • 8%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 129 mg
  • 5%

Based on a 2,000 calorie diet



previous recipe:

Autumn Spiced Butternut Squash Bread


next recipe:

Spicy Squash Muffins