Add a photo

Leftover Squash Muffins

By: Norma Hutchinson  
"When I found this recipe in a magazine and adapted it to my taste, it quickly became a family favorite. By canning half-pints of squash in the summer, I'm able to make these all winter long!"

Rating: This weblink has been rated 10 times with an average star rating of 4.2 Read Reviews (9)

Rate/Review | 212 people have saved this

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 18 servings
 

Ingredients

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1 cup milk
  • 1 cup pureed cooked winter squash
  • 1/2 cup butter or margarine, softened
  • 2 eggs, lightly beaten

Directions

  1. In a large bowl, combine first six ingredients; mix well. In a separate bowl, combine milk, squash, butter and eggs; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups about two-thirds full. Bake at 350 degrees F for 20-22 minutes.
ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2008 by Froetoe 
Fabulous muffins and super easy to make. I used Butternut squash which I mashed instead of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 19, 2007 by MommyC 
My one year old "decided" he no longer liked squash after I had cooked an entire butternut... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 1, 2008 by CHRISTENP 
I made these using acorn squash. They turned out perfectly. I did have to cook another 10... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 4, 2008 by cc2angels 
I just realized that I had used whole wheat flour, which may have been the reason the muffins... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 24, 2008 by 007plainjane 
Hearty recipe...I also used 1 1/2 cups of squash, and it turned out great! I found the batter... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2009 by britster 
This is the perfect way to use up leftover squash. I used butternut squash, and I added an... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 4, 2008 by Laura 
Awesome muffins! I used Splenda brand instead, added 1/2 tsp Vanilla, and some chopped toasted... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2009 by monica 
these muffins got my kids to eat squash!!!! i called them 'surprise muffins'. they ate them... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2007 by ANN R 
Good way to use leftover baked squash and to have the kids eat something healthy. MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?