Spiced Butternut Squash Muffins

Spiced Butternut Squash Muffins

117

"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."

Ingredients

1 h 10 m {{adjustedServings}} servings 121 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 121 kcal
  • 6%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 129 mg
  • 5%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

117
  1. 135 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 ...

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 h...

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 ...