1. Recipes

How to Make Sweet Butternut Squash Muffins - A Step-by-Step Guide

Butternut squash is often overlooked as a versatile and delicious ingredient for baking, but it adds a delightful sweetness and moisture to a variety of recipes. One of the best ways to enjoy the unique flavor of butternut squash is in these delectable sweet butternut squash muffins.

These muffins are perfect for breakfast, a midday snack, or even a healthy dessert. They are lightly sweetened with brown sugar and feature warm spices like cinnamon and nutmeg, which complement the natura...

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Ingredients

  • cooking spray
  • 1 butternut squash, halved lengthwise and seeded
  • water, as needed
  • ¾ cup white sugar
  • 3 tablespoons butter
  • 1 cup all-purpose flour
  • ¾ cup oats
  • 2 ½ teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ¼ teaspoon salt
  • 2 eggs
  • ½ cup milk
  • 1 tablespoon sour cream
  • 1 teaspoon vanilla extract
  • 12 pecan halves

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 15 mins
  • Servings: 12
  • Yield: 12 muffins

  • 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.
  • Put squash into a roasting pan with cut sides down. Pour enough water into pan to fill 1/2-inch deep.
  • 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).
  • Scoop hot squash into a large bowl and mash until no large chunks remain. Stir sugar and butter into the squash.
  • Whisk flour, oats, baking powder, cinnamon, nutmeg, allspice, and salt together in a bowl.
  • 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.
  • Fold flour mixture into the squash mixture until just incorporated; spoon into muffin tins. Top each with a pecan half.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.

    • Nutrition

    202 cal.

    • Total Fat: 6g
    • Saturated Fat: 3g
    • Cholesterol: 40mg
    • Sodium: 192mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 3g
    • Total Sugars: 15g
    • Protein: 4g
    • Vitamin C: 18mg
    • Calcium: 124mg
    • Iron: 2mg
    • Potassium: 367mg

    Categories

    Baking recipes
    Dessert recipes
    Breakfast recipes
    Snack recipes
    Vegetarian recipes