Perfect Butternut Squash Muffins

Perfect Butternut Squash Muffins

17
cezeigler 2

"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

55 m servings 402 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 63.9g
  • 21%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

17
  1. 21 Ratings

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Most helpful positive review

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 ri...

Most helpful critical review

Too moist and very lacking in sweetness and texture. My son (3yr) enjoyed it but he likes bland things.

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 ri...

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 muffin...

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 REC...

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!

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.

I made these today, the only adjustment I made was using half whole wheat and half white flour. (1 1/2 cups of each). They were quite delicious! I can easily see me adding other goodies to these...

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

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 abou...

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 did...