Leftover Squash Muffins Recipe
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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!"

This Kitchen Approved Recipe has an average star rating of 4.2 Rate/Review | Read Reviews (16)

460 Saves

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

Servings  (Help)

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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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Feb. 10, 2008 by Froetoe   view full review
Fabulous muffins and super easy to make. I used Butternut squash which I mashed instead of...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Feb. 1, 2008 by CHRISTENP   view full review
I made these using acorn squash. They turned out perfectly. I did have to cook another 10...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Jul. 19, 2007 by MommyC   view full review
My one year old "decided" he no longer liked squash after I had cooked an entire butternut...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Jan. 12, 2011 by Sarah Jo   view full review
I'm working on cleaning out my freezer and using on hand ingredients to trim my food budget...
The reviewer gave this recipe 1 stars. This recipe averages a 4.2 star rating.
Reviewed on Jun. 4, 2008 by cc2angels   view full review
I just realized that I had used whole wheat flour, which may have been the reason the muffins...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Jul. 21, 2010 by hurricaneaden   view full review
We had a ton of leftover whipped squash from the night before that no one was impressed with,...
The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed on Mar. 12, 2010 by Kairi's Mom   view full review
Nice flavor and a good way to get more veggies into a person, but my muffins came out...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Dec. 4, 2008 by Laura   view full review
Awesome muffins! I used Splenda brand instead, added 1/2 tsp Vanilla, and some chopped toasted...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Nov. 9, 2009 by britster   view full review
This is the perfect way to use up leftover squash. I used butternut squash, and I added an...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Sep. 24, 2008 by 007plainjane   view full review
Hearty recipe...I also used 1 1/2 cups of squash, and it turned out great! I found the batter...

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