Perfect Butternut Squash Muffins Recipe - Allrecipes.com
Perfect Butternut Squash Muffins Recipe
  • READY IN 55 mins

Perfect Butternut Squash Muffins

Recipe by  

"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 Edit and Save

Original recipe makes 10 muffins Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 35 mins
  • READY IN 55 mins
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Reviews More Reviews

Nov 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!

 
Jun 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.

 

12 Ratings

Oct 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.

 
Sep 09, 2013

This recipe made 1, 9x5 loaf and 1 mini loaf. Bake mini loaf for 30 min. and big loaf for 50 min. I used apple butter in place of oil and it turned out great! I will make again!

 
Sep 10, 2013

I just made this recipe with a butternut squash from my garden and it makes the most delicious moist muffins! I used a whole squash and followed the directions as listed, and ended up with about 30 muffins. They are perfect for breakfast. My husband wanted to sweeten them up a bit so we add a cinnamon / sugar mix to the top of a few and they were great as well.

 
May 06, 2014

I used gluten free flour and buckwheat flour, reduced the sugar to 1/4 cup (to account for the chocolate chips that were added:) and halved the fat and replaced with applesauce.

 
Oct 09, 2013

We loved this! Who says you can't have your veggies and cake together? We added "craisins" and sunflower seeds because we like them.

 
Jul 19, 2014

I made this as a gluten-free recipe. I used Sweet Rice flour in place of the whole wheat flour and Bob's Red Mill All-Purpose Gluten-Free flour. I switched the veggie oil for Olive Oil. I didn't have pumpkin pie spice, so I substituted All spice. I added pecans instead of walnuts. Next time will try almonds!! And I only had part of a butternut squash left from another recipe so I added some yellow squash to make up the difference! I made mini-muffins and didn't even tell my family they were GF and EVERYONE loved them.

 

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Nutrition

  • Calories
  • 402 kcal
  • 20%
  • Carbohydrates
  • 63.9 g
  • 21%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 14.9 g
  • 23%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 406 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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