Butternut squash muffins II

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"A little sweeter, a little fluffier, a little tastier than the original, but with more fat and calories. Makes a beautifully bright-colored muffin perfect for the fall table. An excellent way to use the squash."
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1 h 12 servings yields 12 muffins
Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

  • Cook

  • Ready In

  1. Cut squash in half lengthwise, clean out seeds, roast face down on a roasting pan in 1/2 inch of water in a 375 degree oven until soft, about 45 minutes.
  2. In the meantime, spray muffin tins with baking spray, or if using paper liners, spray them with baking spray -- squash is sticky.
  3. Whisk together flour, baking powder, salt, spices and oatmeal in medium bowl.
  4. Whisk together eggs, milk, sour cream and vanilla in a medium bowl.
  5. Remove squash from oven, reduce oven heat to 350.
  6. Scoop hot squash into a large bowl, mash.
  7. Stir butter and sugar into hot squash.
  8. Stirring constantly, add a spoonful of squash mixture into the egg mixture to temper it, then add egg mixture back into squash mixture.
  9. Fold dry ingredients into squash mixture until just incorporated. Do not overmix.
  10. Spoon mixture into muffin tins. Top each with a pecan half.
  11. Bake at 350 for 12-15 minutes or until done.
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