Sweet Butternut Squash Muffins

Sweet Butternut Squash Muffins

KP

"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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 15 m servings 202 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • 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

See full nutrition

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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • 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.

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

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.

Other stories that may interest you