Spicy Apricot Squash Muffins

Spicy Apricot Squash Muffins


"A spicy muffin that will go well with your breakfast beverage to start the day."
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1 h 15 m servings 240 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 160 mg
  • 6%

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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
  2. Whisk flour, oat bran, ginger, baking powder, and baking soda together in a bowl.
  3. Place butternut squash into a pot with just enough water to almost cover the squash; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and mash squash with a potato masher until smooth.
  4. Mix squash and apricot jam together in a bowl.
  5. Whisk cream, sugar, and eggs into the squash mixture until light and creamy; stir into flour mixture until just combined. Pour batter into each muffin cup, filling each cup to about 3/4-full.
  6. Bake in the preheated oven until lightly browned, about 20 minutes. Cool muffins in muffin cups before removing.


  • Cook's Note:
  • I used organic pre-cubed squash that could be replaced with fresh butternut squash with good results.


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