Leftover Squash Muffins

Leftover Squash Muffins

"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!"
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Ingredients

35 m servings
Serving size has been adjusted!
Original recipe yields 18 servings

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Directions

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  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.

Reviews

Read all reviews 18
  1. 21 Ratings

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Most helpful positive review

Fabulous muffins and super easy to make. I used Butternut squash which I mashed instead of pureeing so there were still little bits of squash here and there in the muffins. The only changes I m...

Most helpful critical review

I just realized that I had used whole wheat flour, which may have been the reason the muffins didn't turn out well. I'm going to try this recipe again using ap flour. Wouldn't want to give an un...

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Fabulous muffins and super easy to make. I used Butternut squash which I mashed instead of pureeing so there were still little bits of squash here and there in the muffins. The only changes I m...

My one year old "decided" he no longer liked squash after I had cooked an entire butternut squash. I mashed up some of it and made these muffins - and guess what?! He liked them and I liked th...

I made these using acorn squash. They turned out perfectly. I did have to cook another 10 minutes at 300 degrees. These guys are super tasty and a good way to get people to eat squash!

I'm working on cleaning out my freezer and using on hand ingredients to trim my food budget this month. This was great for using the frozen butternut squash I had cooked and frozen a month or so...

I just realized that I had used whole wheat flour, which may have been the reason the muffins didn't turn out well. I'm going to try this recipe again using ap flour. Wouldn't want to give an un...

We had a ton of leftover whipped squash from the night before that no one was impressed with, so I figured I try this. First off, I knew no one in my house would go for them right off, so I camo...

Nice flavor and a good way to get more veggies into a person, but my muffins came out extremely dense... I mean borderline hockey puck dense. Maybe because I substituted the butter with applesau...

I was skeptical that these would be good, but my husband and I both loved them! Next time I'm going to add some chocolate chips :)

This is the perfect way to use up leftover squash. I used butternut squash, and I added an extra 1/2 tsp of cinnamon, and 1 cup walnuts and the muffins were delicious. Warm and fragrant and lo...

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