Sweet Butternut Squash Muffins

Sweet Butternut Squash Muffins

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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 15 m servings 202 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 35.1g
  • 11%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 192 mg
  • 8%

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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray or line with paper liners and prepare the liners with cooking spray.
  2. Put squash into a roasting pan with cut sides down. Pour enough water into pan to fill 1/2-inch deep.
  3. Roast squash in preheated oven until flesh is easily pierced through with a fork, about 45 minutes. Remove roasting pan and reduce heat to 350 degrees F (175 degrees C).
  4. Scoop hot squash into a large bowl and mash until no large chunks remain. Stir sugar and butter into the squash.
  5. Whisk flour, oats, baking powder, cinnamon, nutmeg, allspice, and salt together in a bowl.
  6. Beat eggs, milk, sour cream, and vanilla extract together in a separate bowl. Stirring constantly, add a spoonful of squash mixture into the egg mixture to temper it before adding egg mixture to the squash mixture; stir.
  7. Fold flour mixture into the squash mixture until just incorporated; spoon into muffin tins. Top each with a pecan half.
  8. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.


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Butternut Squash comes in different sizes so it makes this recipe a little difficult to review. I ended up using 2 cups of cooked squash that was freshly picked from the garden. As with the pr...

I baked muffins for over an hour and they didnt cook, the inside was raw. I let them in the oven on 350f until burned. Didnt rise. Tasted the top and was good flavor.

It took me a little longer than 75 minutes. If you're going to make this, plan on it taking closer to 90 minutes.

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