Spicy Squash Muffins

Spicy Squash Muffins

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Cheerios 83

"A very light muffin with spicy flavor and squash added for an extra moist muffin with tea or coffee at breakfast-time or brunch."
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1 h servings 215 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 39.1g
  • 13%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 155 mg
  • 6%

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). Grease 12 muffin cups or line with paper liners.
  2. Whisk flour, baking powder, and baking soda together in a bowl.
  3. Place butternut squash in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer squash to a bowl; mash with a potato masher until smooth. Add ginger, lemon zest, and lemon juice; mix well.
  4. Mix cream, sugar, oats, and eggs together in a large bowl. Whisk squash into cream mixture until light and creamy. Stir squash mixture into flour mixture until batter is just combined; fill muffin cups 3/4-full.
  5. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Allow muffins to cool for 5 minutes in the muffin cups before transferring to a serving plate.



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